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Publication | Closed Access

The postprandial inflammatory response after ingestion of heated oils in obese persons is reduced by the presence of phenol compounds

DOI

56

Citations

11

References

2011

Year

Aleyda Pérez‐Herrera, Javier Delgado‐Lista, Lucía Torres‐Sánchez, Oriol Alberto Rangel-Zúñiga, Antonio Camargo, José María Moreno‐Navarrete, Beatriz García-Olid, Gracia M. Quintana‐Navarro, Juan F. Alcalá‐Díaz, Carlos Muñoz-López,
Molecular Nutrition & Food Research

Abstract

Oils rich in phenols, whether natural (VOO) or artificially added (SOP), reduce postprandial inflammation, compared with seed oil (sunflower).

References

YearCitations

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