Effect of virgin olive oil and thyme phenolic compounds on blood lipid profile: implications of human gut microbiota

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Effect of virgin olive oil and thyme phenolic compounds on blood lipid profile: implications of human gut microbiota

机译：初榨橄榄油和百里香酚类化合物对血脂的影响：人体肠道微生物群的影响

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摘要

To investigate the effect of virgin olive oil phenolic compounds (PC) alone or in combination with thyme PC on blood lipid profile from hypercholesterolemic humans, and whether the changes generated are related with changes in gut microbiota populations and activities.

机译：研究初榨橄榄油酚类化合物（PC）单独或与百里香PC联合使用对高胆固醇血症人群血脂谱的影响，以及产生的变化是否与肠道微生物群和活动的变化有关。

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《European journal of nutrition》 |2017年第1期|119-131|共13页
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正文语种英语
中图分类营养卫生、食品卫生;
关键词
Bifidobacteria; Gut microbiota; ox-LDL; Cholesterol; Phenolic compounds; Prebiotic; Virgin olive oil;

机译：双歧杆菌;肠道菌群;ox-LDL;胆固醇;酚类化合物;益生元;初榨橄榄油;

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Effect of virgin olive oil and thyme phenolic compounds on blood lipid profile: implications of human gut microbiota

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