Olive, soybean and palm oils intake have a similar acute detrimental effect over the endothelial function in healthy young subjects

Nutrition, Metabolism and Cardiovascular Diseases

Volumn 17, Issue 1, 2007, Pages 50-57

  Rueda Clausen, Christian F ^a   Silva, Federico A ^a,b   Lindarte, Manuel A ^a   Villa Roel, Cristina ^a   Gomez, Elieth ^b   Gutierrez, Roberto ^c   Cure Cure, Carlos ^d   López Jaramillo, Patricio ^a  

^a Cardiovascular Foundation of Colombia   (Colombia)

^b UNIVERSIDAD INDUSTRIAL DE SANTANDER   (Colombia)

^c GRADESA SA   (Colombia)

^d UNIVERSIDAD METROPOLITANA   (Colombia)

Author keywords

Endothelial function; Olive; Palm; Soybean; Vegetable oils; Young volunteers

Indexed keywords

NITRIC OXIDE; OLIVE OIL; PALM OIL; SOYBEAN OIL; TRIACYLGLYCEROL; VEGETABLE OIL;

ADOLESCENT; ADULT; ARTICLE; BLOOD; BRACHIAL ARTERY; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; COOKING; HUMAN; MALE; METABOLISM; PHYSIOLOGY; POSTPRANDIAL STATE; RANDOMIZED CONTROLLED TRIAL; VASCULAR ENDOTHELIUM; VASODILATATION;

ADOLESCENT; ADULT; BRACHIAL ARTERY; COOKERY; ENDOTHELIUM, VASCULAR; HUMANS; MALE; NITRIC OXIDE; PLANT OILS; POSTPRANDIAL PERIOD; SOYBEAN OIL; TRIGLYCERIDES; VASODILATION;

GLYCINE MAX; SOLANUM TUBEROSUM;

EID: 33845326389     PISSN: 09394753     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.numecd.2005.08.008     Document Type: Article

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