Evaluation of the effect of dietary virgin olive oil on blood pressure and lipid composition of serum and low-density lipoprotein in elderly type 2 diabetic subjects

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 23, 2009, Pages 11427-11433

  Perona, Javier Sanchez ^a   Montero, Emilio ^b   Sánchez DOMÍNGUEZ, Jose Maria ^a   Cañizares, Julio ^c   Garcia, Maria ^b   Ruiz GUTIÉRREZ, Valentina ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b HOSPITAL UNIVERSITARIO VIRGEN DEL ROCÍO   (Spain)

^c Residencia Heliópolis de la Tercera Edad ^*  (Spain)

Author keywords

Blood pressure; Elderly; LDL; Oxidation; Type 2 diabetes; Virgin olive oil

Indexed keywords

LIPID; LOW DENSITY LIPOPROTEIN; OLIVE OIL; VEGETABLE OIL;

AGED; ARTICLE; BLOOD; BLOOD PRESSURE; CARDIOVASCULAR DISEASE; CASE CONTROL STUDY; DIET THERAPY; FEMALE; HUMAN; MALE; NON INSULIN DEPENDENT DIABETES MELLITUS; PATHOPHYSIOLOGY;

AGED; AGED, 80 AND OVER; BLOOD PRESSURE; CARDIOVASCULAR DISEASES; CASE-CONTROL STUDIES; DIABETES MELLITUS, TYPE 2; FEMALE; HUMANS; LIPIDS; LIPOPROTEINS, LDL; MALE; PLANT OILS;

EID: 72449193136     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902321x     Document Type: Article

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