Effects of dietary canola, olive, and linolenic acid enriched olive oils on plasma lipids, lipid peroxidation and lipoprotein lipase activity in rats

Nutrition Research

Volumn 19, Issue 4, 1999, Pages 601-612

  Baba, Nahla Hwalla ^a,b   Antoniades, Karine ^a   Habbal, Zuheir ^a  

^a AMERICAN UNIVERSITY OF BEIRUT   (Lebanon)

^b NONE   (United States)

Author keywords

linolenic acid; Canola oil; Lipid peroxidation; Plasma Lipids; Rats; Virgin olive oil

Indexed keywords

4 HYDROXYNONENAL; CANOLA OIL; EDIBLE OIL; GLUCOSE; HIGH DENSITY LIPOPROTEIN CHOLESTEROL; ICOSAPENTAENOIC ACID; INSULIN; LINOLENIC ACID; LIPID; LIPOPROTEIN LIPASE; MALONALDEHYDE; OLIVE OIL; TRIACYLGLYCEROL; UNCLASSIFIED DRUG;

ADIPOCYTE; ADIPOSE TISSUE; ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; FAT INTAKE; LIPID BLOOD LEVEL; LIPID COMPOSITION; LIPID PEROXIDATION; MALE; NONHUMAN; PRIORITY JOURNAL; PROTEIN CONTENT; RAT; WATER CONTENT;

ANIMALIA; BRASSICA NAPUS VAR. NAPUS; SIGANUS;

EID: 0033119803     PISSN: 02715317     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0271-5317(99)00025-1     Document Type: Article

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