Comparison between extra virgin olive oil and oleic acid rich sunflower oil: Effects on postprandial lipemia and LDL susceptibility to oxidation

Annals of Nutrition and Metabolism

Volumn 42, Issue 5, 1998, Pages 251-260

  Nicolaïew, Nathalie ^a   Lemort, Nicole ^a   Adorni, Laura ^b   Berra, Bruno ^b   Montorfano, Gigliola ^b   Rapelli, Silvana ^b   Cortesi, Nicoletta ^c   Jacotot, Bernard ^a  

^a HENRI MONDOR HOSPITAL   (France)

^b UNIVERSITY OF MILAN   (Italy)

^c Stazione Sperimentale per le Industrie degli Oli e dei Grassi   (Italy)

Author keywords

Conjugated dienes; Dietary fats; Extra virgin olive oil; Minor polar components; Monounsaturated fatty acids; Normolipidemic subjects; Oleic acid rich sunflower; Peroxidation; Postprandial lipemia

Indexed keywords

ALKADIENE; LIPID; LOW DENSITY LIPOPROTEIN; OLEIC ACID; OLIVE OIL; SUNFLOWER OIL;

ADULT; ARTICLE; BODY FAT; CROSSOVER PROCEDURE; DIET RESTRICTION; HUMAN; HUMAN EXPERIMENT; HYPERLIPIDEMIA; LIPID BLOOD LEVEL; LIPID OXIDATION; MALE; NORMAL HUMAN; POSTPRANDIAL STATE; PRIORITY JOURNAL;

ADULT; CROSS-OVER STUDIES; DIETARY FATS, UNSATURATED; FASTING; FOOD; HUMANS; LIPID PEROXIDATION; LIPIDS; LIPOPROTEINS, LDL; MALE; OLEIC ACID; PLANT OILS;

HELIANTHUS;

EID: 0344043404     PISSN: 02506807     EISSN: None     Source Type: Journal    
DOI: 10.1159/000012741     Document Type: Article

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