A rational approach to prevent postprandial modification of LDL by dietary polyphenols

A rational approach to prevent postprandial modification of LDL by dietary polyphenols

Food may undergo enhanced oxidation in the stomach leading to increases in the generation of deleterious lipid peroxidation products. Following meat consumption an escalation occurs in malondialdehyde (MDA) levels in human plasma. It was hypothesized that MDA could cause postprandial LDL modificatio...

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Bibliographic Details
Main Authors: Shlomit Gorelik, Joseph Kanner, Daniel Schurr, Ron Kohen
Format: Article
Language:English
Published: Elsevier 2013-01-01
Series:Journal of Functional Foods
Subjects:
LDL modification
Malondialdehyde
Meat
Red wine polyphenols
Lipid oxidation
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464612001466

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