Effect of the replacement of dietary vegetable oils with a low dose of extravirgin olive oil in the Mediterranean Diet on cognitive functions in the elderly

Journal of Translational Medicine

Volumn 16, Issue 1, 2018, Pages

  Mazza, Elisa ^a   Fava, Antonietta ^a   Ferro, Yvelise ^a   Rotundo, Stefania ^a   Romeo, Stefano ^a,b   Bosco, Domenico ^c   Pujia, Arturo ^a   Montalcini, Tiziana ^a  

^a UNIVERSITY MAGNA GRAECIA OF CATANZARO   (Italy)

^b UNIVERSITY OF GOTHENBURG   (Sweden)

^c S Giovanni di Dio Hospital   (Italy)

Author keywords

Cognitive functions; Elderly; Extravirgin olive oil; Mediterranean Diet

Indexed keywords

EXTRA VIRGIN OLIVE OIL; VEGETABLE OIL; OLIVE OIL;

AGED; ALZHEIMER DISEASE ASSESSMENT SCALE; ARTICLE; COGNITION; COGNITIVE DEFECT; CONTROLLED STUDY; DIETARY INTAKE; DISEASE COURSE; FOOD QUALITY; GERIATRIC PATIENT; HUMAN; HUMAN EXPERIMENT; ITALIAN (CITIZEN); MEDITERRANEAN DIET; NEUROPROTECTION; NEUROPSYCHOLOGICAL TEST; RANDOMIZED CONTROLLED TRIAL; TREATMENT DURATION; DRUG EFFECT; FEMALE; MALE;

AGED; COGNITION; DIET, MEDITERRANEAN; FEMALE; HUMANS; MALE; NEUROPSYCHOLOGICAL TESTS; OLIVE OIL; PLANT OILS;

EID: 85040743309     PISSN: None     EISSN: 14795876     Source Type: Journal    
DOI: 10.1186/s12967-018-1386-x     Document Type: Article

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