Tomato juice decreases LDL cholesterol levels and increases LDL resistance to oxidation

Publisher： Cambridge University Press

E-ISSN： 1475-2662|98|6|1251-1258

ISSN： 0007-1145

Source： British Journal of Nutrition, Vol.98, Iss.6, 2007-12, pp. : 1251-1258

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Hamburger high in total, saturated and trans-fatty acids decreases HDL cholesterol and LDL particle diameter, and increases TAG, in mildly hypercholesterolaemic men

By  

British Journal of Nutrition, Vol. 103, Iss. 1, 2010-01 ,pp. : 91-98

Cambridge University Press

Access to resources Recommend Favorite

Lime-treated maize husks lower plasma LDL-cholesterol levels in normal and hypercholesterolaemic adult men from northern Mexico

By  

British Journal of Nutrition, Vol. 81, Iss. 4, 1999-04 ,pp. : 281-288

Cambridge University Press

Access to resources Recommend Favorite

Dietary grape powder increases IL-1β and IL-6 production by lipopolysaccharide-activated monocytes and reduces plasma concentrations of large LDL and large LDL-cholesterol particles in obese humans

By  

British Journal of Nutrition, Vol. 112, Iss. 3, 2014-08 ,pp. : 369-380

Cambridge University Press

Access to resources Recommend Favorite

A whole-grain cereal-rich diet increases plasma betaine, and tends to decrease total and LDL-cholesterol compared with a refined-grain diet in healthy subjects

By  

British Journal of Nutrition, Vol. 105, Iss. 10, 2011-05 ,pp. : 1492-1502

Cambridge University Press

Access to resources Recommend Favorite

Effect of meal fat quality on oxidation resistance of postprandial VLDL and LDL particles and plasma triacylglycerol level

By  

British Journal of Nutrition, Vol. 84, Iss. 6, 2000-12 ,pp. : 855-863

Cambridge University Press

Access to resources Recommend Favorite