Are olive oil diets antithrombotic? Diets enriched with olive, rapeseed, or sunflower oil affect postprandial factor VII differently

American Journal of Clinical Nutrition

Volumn 70, Issue 6, 1999, Pages 976-982

  Larsen, Lone Frost ^a   Jespersen, Jørgen ^b   Marckmann, Peter ^b  

^a NONE   (Denmark)

^b NONE

Author keywords

Adults; Blood coagulation factor VII; Humans; Monounsaturated fatty acids; Olive oil; Postprandial values; Rapeseed oil; Sunflower oil; Thrombogenesis

Indexed keywords

BLOOD CLOTTING FACTOR 7; BLOOD CLOTTING FACTOR 7A; OLIVE OIL; PROCOAGULANT; PROTHROMBIN; RAPESEED OIL; SUNFLOWER OIL; TISSUE FACTOR PATHWAY INHIBITOR;

ADULT; ARTICLE; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; DIET RESTRICTION; DOUBLE BLIND PROCEDURE; HUMAN; HUMAN EXPERIMENT; INCIDENCE; ISCHEMIC HEART DISEASE; LIPID COMPOSITION; LIPID DIET; MALE; NORMAL HUMAN; POSTPRANDIAL STATE; RANDOMIZED CONTROLLED TRIAL; THROMBOGENESIS; THROMBOSIS;

EID: 0032762947     PISSN: 00029165     EISSN: None     Source Type: Journal    
DOI: 10.1093/ajcn/70.6.976     Document Type: Article

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