The combination of virgin olive oils and refined marine oils. Beneficial effects

Progress in Nutrition

Volumn 10, Issue 4, 2008, Pages 230-236

  Østerud, Bjarne ^a   Elvevoll, E O ^a  

^a UNIVERSITY OF TROMSØ   (Norway)

Author keywords

Antioxidants; Beneficial effects; Marine oils; Olive oils

Indexed keywords

C REACTIVE PROTEIN; CYTOKINE; DOCOSAHEXAENOIC ACID; FISH OIL; HIGH DENSITY LIPOPROTEIN CHOLESTEROL; ICOSAPENTAENOIC ACID; LEUKOTRIENE B4; MONOCYTE CHEMOTACTIC PROTEIN 1; OLIVE OIL; POLYUNSATURATED FATTY ACID; THROMBOXANE A2;

ANTIINFLAMMATORY ACTIVITY; CARDIOVASCULAR RISK; COLD SENSITIVITY; FATTY ACID OMEGA OXIDATION; FOOD HANDLING; FOOD PROCESSING; FOOD QUALITY; HEART PROTECTION; HUMAN; NUTRITIONAL ASSESSMENT; NUTRITIONAL VALUE; RAW FOOD; REVIEW; SEAL; TEMPERATURE SENSITIVITY;

EID: 63349107760     PISSN: 11298723     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

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