The effect of meals rich in thermally stressed olive and safflower oils on postprandial serum paraoxonase activity in patients with diabetes

European Journal of Clinical Nutrition

Volumn 55, Issue 11, 2001, Pages 951-958

  Wallace, A J ^a   Sutherland, W H F ^a   Mann, J I ^a   Williams, S M ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Diabetes; Heated olive and safflower oils; Oxidative stress; Paraoxonase; Postprandial

Indexed keywords

ARYLDIALKYLPHOSPHATASE; GLUCOSE; GLYCOSYLATED HEMOGLOBIN; LOW DENSITY LIPOPROTEIN; OLIVE OIL; POLYUNSATURATED FATTY ACID; SAFFLOWER OIL; TRIACYLGLYCEROL;

ADULT; AGE; AGED; ANTIOXIDANT ACTIVITY; ARTICLE; ATHEROGENIC DIET; BLOOD SAMPLING; CLINICAL ARTICLE; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; DEGRADATION; DIET RESTRICTION; ENZYME ACTIVITY; FEMALE; FOOD INTAKE; GENDER; GENERAL PRACTICE; GLUCOSE BLOOD LEVEL; HUMAN; LIPID COMPOSITION; LIPID DIET; LIPID OXIDATION; MALE; MILK; NON INSULIN DEPENDENT DIABETES MELLITUS; OXIDATIVE STRESS; POSTPRANDIAL STATE; RANDOMIZED CONTROLLED TRIAL; CLINICAL EFFECTIVENESS; DIETARY INTAKE; ENZYME BLOOD LEVEL; FOOD; FOOD COMPOSITION; HEMOGLOBIN BLOOD LEVEL; LIPOPROTEIN METABOLISM; MILKSHAKE; OUTCOME ASSESSMENT; SEX DIFFERENCE; TRIACYLGLYCEROL BLOOD LEVEL;

AGED; ARYLDIALKYLPHOSPHATASE; CROSS-OVER STUDIES; DIABETES MELLITUS, TYPE 2; ESTERASES; FEMALE; HEAT; HUMANS; KINETICS; LIPOPROTEINS, LDL; MALE; MIDDLE AGED; OXIDATION-REDUCTION; OXIDATIVE STRESS; PLANT OILS; POSTPRANDIAL PERIOD; SAFFLOWER OIL; SEX FACTORS;

CARTHAMUS TINCTORIUS;

EID: 0034758849     PISSN: 09543007     EISSN: None     Source Type: Journal    
DOI: 10.1038/sj/ejcn/1601250     Document Type: Article

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