Effect of extra-virgin olive oil and fish-oil supplementation on plasma lipids and susceptibility of low-density lipoprotein to oxidative alteration in free-living Spanish male patients with peripheral vascular disease

Clinical Nutrition

Volumn 18, Issue 3, 1999, Pages 167-174

  Ramirez Tortosa M C ^a   Suarez A ^a   Gomez M C ^a   Mir, A ^a   Ros, E ^a   Mataix, J ^a   Gil, A ^a,b  

^a UNIVERSITY OF GRANADA   (Spain)

^b Facultad de Farmacia   (Spain)

Author keywords

Extra virgin olive oil; Fish oil; LDL macrophage uptake; LDL oxidation; Peripheral vascular disease

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; FISH OIL; LOW DENSITY LIPOPROTEIN; OLIVE OIL; OXIDIZED LOW DENSITY LIPOPROTEIN; POLYUNSATURATED FATTY ACID; TRIACYLGLYCEROL;

ADULT; ARTICLE; ATHEROGENIC DIET; CLINICAL ARTICLE; DIET; DIET SUPPLEMENTATION; HUMAN; HUMAN CELL; LIFESTYLE; LIPID BLOOD LEVEL; LIPID COMPOSITION; LIPID OXIDATION; MACROPHAGE; MALE; PERIPHERAL VASCULAR DISEASE; STATISTICAL ANALYSIS; TRIACYLGLYCEROL BLOOD LEVEL;

EID: 0032781723     PISSN: 02615614     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0261-5614(99)80007-7     Document Type: Article

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