Effects of olive oil and tomato lycopene combination on serum lycopene, lipid profile, and lipid oxidation

Nutrition

Volumn 22, Issue 3, 2006, Pages 259-265

  Ahuja, Kiran D K ^a   Pittaway, Jane K ^a   Ball, Madeleine J ^a  

^a UNIVERSITY OF TASMANIA   (Australia)

Author keywords

Carotenoids; Intervention diet; Lycopene; Olive oil

Indexed keywords

CARBOHYDRATE; CHOLESTEROL; HIGH DENSITY LIPOPROTEIN CHOLESTEROL; LYCOPENE; OLIVE OIL; TRIACYLGLYCEROL;

ADULT; AGED; ARTICLE; CARBOHYDRATE DIET; CARBOHYDRATE INTAKE; CHOLESTEROL BLOOD LEVEL; CLINICAL TRIAL; COMPARATIVE STUDY; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DIETARY INTAKE; FEMALE; HUMAN; LIPID BLOOD LEVEL; LIPID OXIDATION; LOW FAT DIET; MALE; MEDITERRANEAN DIET; NORMAL HUMAN; NUTRITIONAL ASSESSMENT; NUTRITIONAL HEALTH; NUTRITIONAL VALUE; PRIORITY JOURNAL; RANDOMIZED CONTROLLED TRIAL; SAMPLE SIZE; TOMATO; TRIACYLGLYCEROL BLOOD LEVEL;

ADULT; AGED; ANTIOXIDANTS; CAROTENOIDS; CHOLESTEROL; CHOLESTEROL, HDL; CHOLESTEROL, LDL; CROSS-OVER STUDIES; FEMALE; HUMANS; LIPID METABOLISM; LIPID PEROXIDATION; LYCOPERSICON ESCULENTUM; MALE; MIDDLE AGED; OXIDATION-REDUCTION; PLANT OILS; TASMANIA; TRIGLYCERIDES;

LYCOPERSICON ESCULENTUM;

EID: 32944468275     PISSN: 08999007     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.nut.2005.07.015     Document Type: Article

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