Effects of dietary extra virgin olive oil on serum lipid resistance to oxidation and fatty acid composition in elderly lipidemic patients.

Bratislavské lekárske listy

Volumn 104, Issue 7-8, 2003, Pages 218-221

  Nagyova, A ^a   Haban, P ^a   Klvanova, J ^a   Kadrabova, J ^a  

^a INST OF PREV AND CLINICAL MEDICINE   (Slovakia)

Author keywords

[No Author keywords available]

Indexed keywords

EDIBLE OIL; FATTY ACID; LIPID; OLIVE OIL; PHOSPHOLIPID; VEGETABLE OIL;

AGED; ARTICLE; BLOOD; CHEMISTRY; DIET THERAPY; FEMALE; HUMAN; HYPERLIPIDEMIA; LIPID PEROXIDATION; MALE; MEDITERRANEAN DIET; OXIDATION REDUCTION REACTION;

AGED; DIET, MEDITERRANEAN; DIETARY FATS, UNSATURATED; FATTY ACIDS; FEMALE; HUMANS; HYPERLIPIDEMIAS; LIPID PEROXIDATION; LIPIDS; MALE; OXIDATION-REDUCTION; PHOSPHOLIPIDS; PLANT OILS;

EID: 3042823151     PISSN: 00069248     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (0)