Dietary supplementation with olive oil leads to improved lipoprotein spectrum and lower n-6 PUFAs in elderly subjects

Medical Science Monitor

Volumn 10, Issue 4, 2004, Pages

  Haban, Peter ^a,b   Klvanova, Jana ^a   Zidekova, Eva ^a   Nagyova, Anna ^a  

^a INST OF PREV AND CLINICAL MEDICINE   (Slovakia)

^b Medical Centre   (Slovakia)

Author keywords

Cardiovascular risk factors; Fatty acids; MUFA; Oleic acid

Indexed keywords

ARACHIDONIC ACID; FAT; HIGH DENSITY LIPOPROTEIN CHOLESTEROL; LINOLEIC ACID; LIPOPROTEIN; LOW DENSITY LIPOPROTEIN CHOLESTEROL; OLIVE OIL; PHOSPHOLIPID; POLYUNSATURATED FATTY ACID;

ADULT; AGED; ARTICLE; CHOLESTEROL BLOOD LEVEL; CLINICAL ARTICLE; CONTROLLED STUDY; CORRELATION ANALYSIS; DIET SUPPLEMENTATION; DOWN REGULATION; ELDERLY CARE; FAT INTAKE; FEMALE; HUMAN; LIPID BLOOD LEVEL; MALE; PHOSPHOLIPID BLOOD LEVEL; STATISTICAL SIGNIFICANCE;

AGED; ARACHIDONIC ACID; CHOLESTEROL; DIETARY SUPPLEMENTS; FATTY ACIDS, UNSATURATED; FEMALE; HUMANS; HYPERCHOLESTEROLEMIA; LIPIDS; MALE; MIDDLE AGED; OLEIC ACID; PLANT OILS; TRIGLYCERIDES;

EID: 1942470640     PISSN: 12341010     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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