ЛИПИДЫ КРОВИ И ПОЛИФЕНОЛЬНЫЕ СОЕДИНЕНИЯ ПИЩЕВОГО РАЦИОНА (обзор литературы, часть 1)
https://doi.org/10.15372/ATER20170405
Аннотация
В обзоре систематизированы результаты исследований по влиянию потребления полифенольных соединений на липиды сыворотки крови. Приводятся данные о воздействии содержания полифенолов в различных продуктах, потреблении в разных регионах. Показаны результаты влияния на липидный профиль фенольных кислот какао, ресвератрола, полифенолов оливкового масла. Рассмотрены механизмы воздействия полифенолов на липиды.
Об авторах
И. П. Березовикова
НИИТПМ - филиал ИЦиГ СО РАН
Россия
Россия
Д. В. Денисова
НИИТПМ - филиал ИЦиГ СО РАН
Россия
Россия
Т. И. Батлук
НИИТПМ - филиал ИЦиГ СО РАН
Россия
Россия
М. И. Воевода
НИИТПМ - филиал ИЦиГ СО РАН
Россия
Россия
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Рецензия
Для цитирования:
Березовикова И.П., Денисова Д.В., Батлук Т.И., Воевода М.И. ЛИПИДЫ КРОВИ И ПОЛИФЕНОЛЬНЫЕ СОЕДИНЕНИЯ ПИЩЕВОГО РАЦИОНА (обзор литературы, часть 1). Атеросклероз. 2017;13(4):32-37. https://doi.org/10.15372/ATER20170405
For citation:
Berezovikova I.P., Denisova D.V., Baltuk T.I., Voevoda M.I. BLOOD LIPID AND POLYPHENOL COMPOUND DIET. Ateroscleroz. 2017;13(4):32-37. (In Russ.) https://doi.org/10.15372/ATER20170405
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