Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Yuguang Lin"'
Autor:
Doris M. Jacobs, Lotte Smolders, Yuguang Lin, Niels de Roo, Elke A. Trautwein, John van Duynhoven, Ronald P. Mensink, Jogchum Plat, Velitchka V. Mihaleva
Publikováno v:
Frontiers in Molecular Biosciences, Vol 4 (2017)
Scope: Theobromine is a major active compound in cocoa with allegedly beneficial effect on high-density-lipoprotein-cholesterol (HDL-CH). We have investigated the effect of theobromine (TB) consumption on the concentrations of triglyceride (TG) and c
Externí odkaz:
https://doaj.org/article/a23fef9a3e9341d6be7282520222b4b3
Publikováno v:
PLoS ONE, Vol 6, Iss 6, p e21576 (2011)
Dietary plant sterols (PS) reduce serum total and LDL-cholesterol in hyperlipidemic animal models and in humans. This hypocholesterolemic effect is generally ascribed to inhibition of cholesterol absorption. However, whether this effect fully explain
Externí odkaz:
https://doaj.org/article/b35fdd954f094608b723648dd0a1e040
Autor:
Jogchum Plat, Herman E. Popeijus, Yuguang Lin, Ronald P. Mensink, Pieter C. van-der Pijl, Sophie E. van der Krieken
Publikováno v:
Lipids
Lipids, 54(11-12), 687-695. Wiley
Lipids, 54(11-12), 687-695. Wiley
Although increasing apolipoprotein A‐I (apoA‐I) might lower the cardiovascular disease risk, knowledge on natural compounds that elevate apoA‐I transcription is limited. Therefore, the aim of this study was to discover natural compounds that in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::316814ae7d6feb1e217ef25910a311fe
https://cris.maastrichtuniversity.nl/en/publications/8f28be49-e2db-4112-89c2-9c7f7fd4d04e
https://cris.maastrichtuniversity.nl/en/publications/8f28be49-e2db-4112-89c2-9c7f7fd4d04e
Autor:
María Menéndez-Carreño, Elke A. Trautwein, Hans-Gerd Janssen, Diny Knol, Raymond Baris, Yuguang Lin
Publikováno v:
Food Chemistry, 241, 387-396. Elsevier
Plant sterol (PS) oxidation products (POP) derived from sitosterol and campesterol were measured in 15 foods cooked with liquid margarine without (control) and with added 7.5% PS. POP were analyzed using a GC–MS method. PS liquid vs. control margar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c572c680c1bded2a9936345b140ba4c3
https://pubmed.ncbi.nlm.nih.gov/28958544
https://pubmed.ncbi.nlm.nih.gov/28958544
Autor:
Mario A. Vermeer, Yuguang Lin, Harry Hiemstra, Wieneke P Koppenol, Silvia Friedrichs, Elke A. Trautwein, Dieter Lütjohann, Diny Knol
Publikováno v:
Nutrients, Vol 11, Iss 10, p 2319 (2019)
Nutrients
Volume 11
Issue 10
Nutrients
Volume 11
Issue 10
Plant sterols (PS) are oxidized to PS oxidation products (POP). This study quantified the change in serum POP compared to cholesterol oxidation products (COP) after the intake of increasing POP doses. This was a double-blind, randomized, placebo-cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eea52a54c7b6cec133525d1f053f888c
https://doi.org/10.3390/nu11102319
https://doi.org/10.3390/nu11102319
Autor:
Rouyanne T. Ras, Guus Duchateau, Elke A. Trautwein, Mario A. Vermeer, Harry Hiemstra, Yuguang Lin
Publikováno v:
Atherosclerosis. 230:336-346
Objective Intake of plant sterol (PS)-enriched foods effectively lowers plasma total- and LDL-cholesterol concentrations while increasing plasma PS concentrations. The magnitude of this increase has not been systematically assessed. This study aimed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::914e930a18f0cc4a6afda8a67ad4a6b0
https://doi.org/10.1016/j.atherosclerosis.2013.08.012
https://doi.org/10.1016/j.atherosclerosis.2013.08.012
Autor:
Vincent van Andel, Elke A. Trautwein, Diny Knol, Iris Valk, Yuguang Lin, Silvia Friedrichs, Dieter Lütjohann, Karel Hrncirik
Publikováno v:
Chemistry and physics of lipids. 207
Fat-based products like vegetable oils and margarines are commonly used for cooking, which may enhance oxidation of plant sterols (PS) present therein, leading to the formation of PS oxidation products (POP). The present study aims to assess the kine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2bd38733487d497b66569a4d85b479ba
https://pubmed.ncbi.nlm.nih.gov/28163064
https://pubmed.ncbi.nlm.nih.gov/28163064
Autor:
Joep Matthee, Diny Knol, María Menéndez-Carreño, Wendy A M Blom, Yuguang Lin, Hans-Gerd Janssen, Elke A. Trautwein
Publikováno v:
Journal of Agricultural and Food Chemistry, 64(3), 653-662. American Chemical Society
Plant sterols (PS) in foods are subject to thermal oxidation to form PS oxidation products (POP). This study measured POP contents of 19 foods prepared by typical household baking and cooking methods using margarines without (control) and with 7.5% a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eabbfdfa9bf65c38941142e1417c0d5e
https://dare.uva.nl/personal/pure/en/publications/formation-of-plant-sterol-oxidation-products-in-foods-during-baking-and-cooking-using-margarine-without-and-with-added-plant-sterol-esters(bd723a14-4bcb-4e28-a2ee-0ed303bec818).html
https://dare.uva.nl/personal/pure/en/publications/formation-of-plant-sterol-oxidation-products-in-foods-during-baking-and-cooking-using-margarine-without-and-with-added-plant-sterol-esters(bd723a14-4bcb-4e28-a2ee-0ed303bec818).html
Autor:
Yuguang Lin, Martin Jäkel, Yvonne E. M. P. Zebregs, Isabelle Demonty, Elke A. Trautwein, Mario A. Vermeer, Henk C. M. van der Knaap
Publikováno v:
The Journal of Nutrition. 140:1615-1620
The citrus flavonoids hesperidin and naringin have been suggested to lower blood total (TC) and LDL-cholesterol (LDL-C) both in animal models and humans. However, the evidence from previous studies in humans is not convincing. This study evaluated th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82f4b22fb239bf28e9f4f77f248e0818
https://doi.org/10.3945/jn.110.124735
https://doi.org/10.3945/jn.110.124735
Publikováno v:
European Journal of Lipid Science and Technology
To evaluate the content of phytosterol oxidation products (POP) of foods with added phytosterols, in total 14 studies measuring POP contents of foods with added phytosterols were systematically reviewed. In non-heated or stored foods, POP contents we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54b7a68c76541e75feefb84029e7fa03
https://pubmed.ncbi.nlm.nih.gov/27812313
https://pubmed.ncbi.nlm.nih.gov/27812313