Extra virgin olive oil use is associated with improved post-prandial blood glucose and LDL cholesterol in healthy subjects

Nutrition and Diabetes

Volumn 5, Issue 7, 2015, Pages

  Violi, F ^a   Loffredo, L ^a   Pignatelli, P ^a   Angelico, F ^b   Bartimoccia, S ^a   Nocella, C ^a   Cangemi, R ^a   Petruccioli, A ^c   Monticolo, R ^a   Pastori, D ^a   Carnevale, R ^a  

^a SAPIENZA UNIVERSITY OF ROME   (Italy)

^b SAPIENZA UNIVERSITY OF ROME   (Italy)

^c POLICLINICO UMBERTO I   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

CORN OIL; DIPEPTIDYL PEPTIDASE IV; EXTRA VIRGIN OLIVE OIL; GASTRIC INHIBITORY POLYPEPTIDE; GLUCAGON LIKE PEPTIDE 1; GLUCAGON LIKE PEPTIDE 1 9 36; GLUCAGON LIKE PEPTIDE 1 DERIVATIVE; GLUCAGON LIKE PEPTIDE 1 [7-36] AMIDE; GLUCOSE; HIGH DENSITY LIPOPROTEIN CHOLESTEROL; INSULIN; LIPID; LOW DENSITY LIPOPROTEIN CHOLESTEROL; OXIDIZED LOW DENSITY LIPOPROTEIN; PROTEIN; TRIACYLGLYCEROL; UNCLASSIFIED DRUG;

ARTICLE; CHOLESTEROL BLOOD LEVEL; CONTROLLED STUDY; CROSSOVER PROCEDURE; FEMALE; GLUCOSE BLOOD LEVEL; GLYCEMIC CONTROL; HORMONE BLOOD LEVEL; HUMAN; INSULIN BLOOD LEVEL; INTERVENTION STUDY; LIPID ANALYSIS; MALE; MEDITERRANEAN DIET; NORMAL HUMAN; POSTPRANDIAL STATE; PRIORITY JOURNAL; RANDOMIZED CONTROLLED TRIAL; TRIACYLGLYCEROL BLOOD LEVEL;

EID: 84987786636     PISSN: None     EISSN: 20444052     Source Type: Journal    
DOI: 10.1038/nutd.2015.23     Document Type: Article

References (19)

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