Olive oil: More than just oleic acid [1]

American Journal of Clinical Nutrition

Volumn 72, Issue 3, 2000, Pages 853-

  Visioli, F ^a   Galli, C ^a  

^a University of Pharmacological Sciences   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

OLEIC ACID; OLEUROPEIN; OLIVE OIL; PHENOL DERIVATIVE; TOCOPHEROL;

CALORIC INTAKE; DOSE RESPONSE; FAT INTAKE; FOOD INTAKE; HEART PROTECTION; HUMAN; LETTER; SCAVENGING SYSTEM; STRESS;

EID: 0033838898     PISSN: 00029165     EISSN: None     Source Type: Journal    
DOI: 10.1093/ajcn/72.3.853     Document Type: Letter

References (6)

1. Are olive oil diets antithrombotic? Diets enriched with olive, rapeseed, or sunflower oil affect postprandial factor VII differently
2. High-monounsaturated fatty acid diets lower both plasma cholesterol and triacylglycerol concentrations
3. Lipid and phospholipid fatty acid composition of plasma red blood cells and platelets and how they are affected by dietary lipids: A study of normal subjects from Italy, Finland and the USA
4. The effect of minor constituent of olive oil on cardiovascular disease: New findings
5. Olive oil phenolics are dose-dependently absorbed in humans