Extra-virgin olive oil for potential prevention of Alzheimer disease

Revue Neurologique

Volumn 175, Issue 10, 2019, Pages 705-723

  Roman G C ^a,b   Jackson, R E ^a,b   Reis, J ^c   Roman A N ^d   Toledo, J B ^a   Toledo, E ^e,f,g  

^a HOUSTON METHODIST HOSPITAL   (United States)

^b WEILL CORNELL MEDICAL COLLEGE   (United States)

^c UNIVERSITÉ DE STRASBOURG   (France)

^d UNIVERSITY OF HOUSTON   (United States)

^e UNIVERSITY OF NAVARRA   (Spain)

^f INSTITUTO DE SALUD CARLOS III   (Spain)

^g IdiSNA Navarra Institute for Health Research   (Spain)

Author keywords

Alzheimer disease; Cerebrovascular disease; Environmental neurology; Mediterranean diet; Olive oil

Indexed keywords

ANTIOXIDANT; CHOLESTEROL; EXTRA VIRGIN OLIVE OIL; HYDROCARBON; MONOUNSATURATED FATTY ACID; PHOSPHOLIPID; POLYPHENOL; POLYUNSATURATED FATTY ACID; STEROL; TRANS FATTY ACID; VIRGIN OLIVE OIL; OLIVE OIL;

ALZHEIMER DISEASE; ARTHRITIS; CEREBROVASCULAR DISEASE; COGNITION; DIET THERAPY; FOLLOW UP; FOOD INTAKE; FRUIT; HUMAN; LEGUME; MALIGNANT NEOPLASM; MEDITERRANEAN DIET; NEUROPATHOLOGY; OBESITY; PLANT SEED; PREVALENCE; REVIEW; VASCULAR DISEASE; VEGETABLE; ANIMAL; CARDIOVASCULAR DISEASE; CEREBROVASCULAR ACCIDENT; HISTORY; MORTALITY; ONSET AGE; RISK FACTOR; UNITED STATES;

AGE OF ONSET; ALZHEIMER DISEASE; ANIMALS; CARDIOVASCULAR DISEASES; DIET, MEDITERRANEAN; HISTORY, 20TH CENTURY; HISTORY, 21ST CENTURY; HUMANS; OLIVE OIL; RISK FACTORS; STROKE; UNITED STATES;

EID: 85071975625     PISSN: 00353787     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.neurol.2019.07.017     Document Type: Review

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