Results 141 to 150 of about 260,746 (260)

Optimizing low-density lipoprotein cholesterol (LDL-C) management - a US physician survey of barriers and burdens. [PDF]

Am J Prev Cardiol
Leiter LA, Karmarkar T, Bash LD, Exter J, Schmier JK, Jayade SP, Roney KC, Simpson RJ, Baum SJ.   +8 more
europepmc   +1 more source

LDL Contributes to Reverse Cholesterol Transport [PDF]

Circulation Research, 2020
openaire   +5 more sources

Antioxidant Activity, Carbohydrate‐Hydrolysing Enzyme Inhibition, Antihyperglycaemic Effect and Associated Expression Changes of Bryophyllum pinnatum‐Fortified Wheat‐Plantain Snack in Streptozotocin‐Induced Diabetic Rats

Food Chemistry International, EarlyView.
The developed wheat‐plantain‐based snack with Bryophyllum pinnatum had enhanced antioxidant properties, with high α‐amylase and α‐glucosidase enzyme inhibitory activities. When fed to STZ‐induced diabetic rats, it showed antidiabetic, hypo‐lipidaemic and anti‐inflammatory potentials, thus making it a fresh opportunity for the snacking community who are
G. M. Ogungbenro, O. Z. Olasupo, D. A. Williams, O. S. Fasuhanmi, A. I. Falodun, A. O. Olugbuyi, A. A. Badejo   +6 more
wiley   +1 more source

Risk for coronary artery disease among individuals with normal low-density lipoprotein cholesterol (LDL-C) levels. [PDF]

Int J Cardiol Cardiovasc Risk Prev
Shi Z, Mulford AJ, Wei J, Tran H, Ashworth A, Zheng SL, Helfand BT, Duggan D, Dunnenberger HM, Hulick PJ, Davidson DJ, Qamar A, Sanders AR, Xu J.   +13 more
europepmc   +1 more source

Impact of high temperature processing and heating duration on fatty acid composition and trans fatty acid formation in seven cold‐pressed and five refined vegetable oils

Food Biomacromolecules, EarlyView.
Abstract Edible oils are essential dietary constituents that contribute as energy source, fatty acids and medium for fat‐soluble vitamins. High temperature during frying induces changes in the fatty acid profile of edible oils. The primary aim of this study is to investigate the influence of high temperature (230 ± 5°C) and duration of heating (0, 1, 2
Nandipeta Venkatesh, V. S. S. Prasad, R. Ananthan   +2 more
wiley   +1 more source

Efficacy and Safety of Evolocumab in Improving Low-Density Lipoprotein Cholesterol (LDL-C) Levels in a Japanese Population　- Systematic Review and Meta-Analysis. [PDF]

Circ Rep
Sheng F, Miyawaki K, Osada N, Tanaka S, Liu Z, Shinke T.   +5 more
europepmc   +1 more source

Influence of serum total cholesterol, LDL, HDL, and triglyceride on prostate cancer recurrence after radical prostatectomy. [PDF]

Cancer Manag Res, 2019
Cheng S, Zheng Q, Ding G, Li G.
europepmc   +1 more source

Pumpkin and chia seeds as functional foods and their application in different food products: A review

Food Biomacromolecules, EarlyView.
Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj, Fatima Javed, Abdul Mueez Ahmad, Laiba Younas, Sadia Ansar, Sumbal Raana, Muhammad Abdullah, Rimsha Amjad, Kashaf Basharat   +8 more
wiley   +1 more source

Impact of proprotein convertase subtilisin/kexin type 9 (PCSK9) inhibitors on intracranial atherosclerotic plaque characteristics and low density lipoprotein-cholesterol (LDL-C) reduction: a real-world observational study. [PDF]

PeerJ
Li Z, Li X, Zhang Y, Qi J, Ji L, Li S, Gu M, Liu Y, Zhang Y, Mei Y, Wang M, Zhou J, Su M, Zhu L, Deng Q.   +14 more
europepmc   +1 more source

Valorization of Citrus Waste for Recovery of Nutritional and Bioactive Compounds: A Comprehensive Review

Future Postharvest and Food, EarlyView.
The various citrus wastes, including the citrus fruit peels, pulp remaining after extraction of juice, and seeds, are the sources of bioactive compounds. The waste parts of oranges, lemons, limes, grapefruits, and mandarins contain the bioactive compounds, flavonoids, ascorbic acid, essential oils, and carotenoids.
Monika, Rhythm Kalsi, Jasleen Kaur Bhasin, Rafeeya Shams, Kshirod Kumar Dash   +4 more
wiley   +1 more source