Food fried in extra-virgin olive oil improves postprandial insulin response in obese, insulin-resistant women

Journal of Medicinal Food

Volumn 14, Issue 3, 2011, Pages 316-321

  Farnetti, Sara ^a   Malandrino, Noemi ^a   Luciani, Davide ^b   Gasbarrini, Giovanni ^a   Capristo, Esmeralda ^a  

^a CATHOLIC UNIVERSITY   (Italy)

^b MARIO NEGRI INSTITUTE FOR PHARMACOLOGICAL RESEARCH   (Italy)

Author keywords

C peptide response; cooking methods; extra virgin olive oil; fried food; glycemic load; insulin response; monounsaturated fatty acids; obese, insulin resistant women

Indexed keywords

C PEPTIDE; GLUCOSE; INSULIN; OLIVE OIL; TRIACYLGLYCEROL;

ADULT; ARTICLE; CARBOHYDRATE INTAKE; CONTROLLED STUDY; FEMALE; GLUCOSE BLOOD LEVEL; HUMAN; INSULIN BLOOD LEVEL; INSULIN RESISTANCE; INSULIN RESPONSE; MAJOR CLINICAL STUDY; OBESITY; POSTPRANDIAL STATE; PRIORITY JOURNAL;

ADULT; AREA UNDER CURVE; BLOOD GLUCOSE; C-REACTIVE PROTEIN; COOKING; DIETARY CARBOHYDRATES; FASTING; FEMALE; FLOUR; GLYCEMIC INDEX; HUMANS; INSULIN; INSULIN RESISTANCE; MIDDLE AGED; OBESITY; OLEA; PHYTOTHERAPY; PLANT OILS; POSTPRANDIAL PERIOD; STATISTICS, NONPARAMETRIC;

MALUS X DOMESTICA; TRITICUM AESTIVUM;

EID: 79951998295     PISSN: 1096620X     EISSN: None     Source Type: Journal    
DOI: 10.1089/jmf.2009.0264     Document Type: Article

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