Effect of a novel functional tomato sauce (OsteoCol) from vine-ripened tomatoes on serum lipids in individuals with common hypercholesterolemia: tomato sauce and hypercholesterolemia.

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作者： Yvelise,Ferro ^[1] ; Elisa,Mazza ^[2] ; Elvira,Angotti ^[3] ; Roberta,Pujia ^[1] ; Angela,Mirarchi ^[1] ; Maria Antonietta,Salvati ^[2] ; Rosa,Terracciano ^[1] ; Rocco,Savino ^[1] ; Stefano,Romeo ^[2] ; Antonio,Scuteri ^[4] ; Rosario,Mare ^[5] ; Francesco Saverio,Costanzo ^[3] ; Arturo,Pujia ^[3] ; Tiziana,Montalcini ^[2]

作者单位： Department of Health Science, University Magna Grecia, 88100, Catanzaro, Italy. ^[1] Department of Medical and Surgical Science, Nutrition Unit, University Magna Grecia, 88100, Catanzaro, Italy. ^[2] Department of Clinical and Experimental Medicine, Nutrition Unit, University Magna Grecia, 88100, Catanzaro, Italy. ^[3] Department of Molecular and Clinical Medicine, University of Gothenburg, 41101, Gothenburg, Sweden. ^[4] Primary Care Unit of Borgia, 88021, Catanzaro, Italy. ^[5] Department of Clinical and Experimental Medicine, Nutrition Unit, University Magna Grecia, 88100, Catanzaro, Italy. tmontalcini@unicz.it. ^[6]

关键词 Carotenoids Cholesterol Functional food Lipids Sterols Tomato sauce

主题词交叉研究(Cross-Over Studies);人类(Humans);高胆固醇血症(Hypercholesterolemia);脂类(Lipids);植物甾醇类(Phytosterols)

DOI 10.1186/s12967-020-02676-3

PMID 33407609

发布时间 2022-12-07

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准确一般字义偏差语意偏离译文作用小提交