Extra-virgin and refined olive oils decrease plasma triglyceride, moderately affect lipoprotein oxidation susceptibility and increase bone density in growing pigs

Journal of the Science of Food and Agriculture

Volumn 86, Issue 12, 2006, Pages 1955-1963

  Ostrowska, Ewa ^b   Gabler, Nicholas K ^b   Ridley, Dan ^a   Suster, Danny ^b   Eagling, David R ^b   Dunshea, Frank R ^b  

^a Regional Services and Agriculture Division ^*  (Australia)

^b DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Body composition; Bone mineral density; Olive oil; Pig; Triglycerides

Indexed keywords

HELIANTHUS; SUS SCROFA;

EID: 33748651190     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2569     Document Type: Article

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