Effects of the Consumption of Low-Fat Cooked Ham with Reduced Salt Enriched with Antioxidants on the Improvement of Cardiovascular Health: A Randomized Clinical Trial

Effects of the Consumption of Low-Fat Cooked Ham with Reduced Salt Enriched with Antioxidants on the Improvement of Cardiovascular Health: A Randomized Clinical Trial

The aim of the study was to analyze how cardiovascular risk factors can be modified using nutritionally improved cooked ham enriched with a pool of antioxidants to influence relevant metabolic targets. Sixty-five untreated subjects (49.2% males, 50.8% females, mean age 40.92 ± 9.03 years) with total...

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Bibliographic Details
Main Authors: Desirée Victoria-Montesinos, Raúl Arcusa, Ana María García-Muñoz, Silvia Pérez-Piñero, Maravillas Sánchez-Macarro, Antonio Avellaneda, Francisco Javier López-Román
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Nutrients
Subjects:
antioxidants
oxidized LDL
cooked ham
catechins
hydroxytyrosol
chlorogenic acid
Online Access:https://www.mdpi.com/2072-6643/13/5/1480

Internet

https://www.mdpi.com/2072-6643/13/5/1480

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