Interaction of Olive Oil Phenol Antioxidant Components with Low-density Lipoprotein
Phenolic compounds have shown to inhibit LDL oxidation in vitro and ex vivo; however, they are hydrosoluble compounds while LDL is a lipoprotein. Analysis of phenolic compounds in LDLs by HPLC is necessary to demonstrate their binding capacity to lipoproteins. We developed and validated a solid phas...
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Autores principales: | , , , , , , |
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Lenguaje: | English |
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Sociedad de Biología de Chile
2004
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Materias: | |
Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602004000200011 |
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