Olive oil increases the magnitude of postprandial chylomicron remnants compared to milk fat and safflower oil

Journal of the American College of Nutrition

Volumn 16, Issue 5, 1997, Pages 429-434

  Higashi, Kenji ^a   Ishikawa, Toshitsugu ^a   Shige, Hideki ^a   Tomiyasu, Koji ^a   Yoshida, Hiroshi ^a   Ito, Toshimitsu ^a   Nakajima, Kei ^a   Yonemura, Atsushi ^a   Sawada, Syojiro ^a   Nakamura, Barno ^a  

^a NATIONAL DEFENSE MEDICAL COLLEGE   (Japan)

Author keywords

Chylomicron remnants; Dietary fatty acids; Fat tolerance test; Olive oil; Postprandial lipemia; Triacylglycerol

Indexed keywords

CHYLOMICRON; MILK FAT; OLIVE OIL; SAFFLOWER OIL;

ADULT; ARTICLE; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; FAT INTAKE; HUMAN; LIPOPROTEIN METABOLISM; MALE; NORMAL HUMAN; POSTPRANDIAL STATE; RANDOMIZED CONTROLLED TRIAL; TRIACYLGLYCEROL BLOOD LEVEL;

ADULT; ANIMALS; CHYLOMICRONS; DIETARY FATS, UNSATURATED; FOOD; HUMANS; KINETICS; LIPIDS; MALE; MILK; PLANT OILS; SAFFLOWER OIL; TRIGLYCERIDES;

CARTHAMUS TINCTORIUS;

EID: 9844228515     PISSN: 07315724     EISSN: 15411087     Source Type: Journal    
DOI: 10.1080/07315724.1997.10718709     Document Type: Article

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