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Titolo:
Olive oil and the Mediterranean diet
Autore:
Sanders, TAB;
Indirizzi:
Univ London Kings Coll, Nutr Food & Hlth Res Ctr, London SE1 8WA, England Univ London Kings Coll London England SE1 8WA r, London SE1 8WA, England
Titolo Testata:
INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH
fascicolo: 3, volume: 71, anno: 2001,
pagine: 179 - 184
SICI:
0300-9831(200105)71:3<179:OOATMD>2.0.ZU;2-E
Fonte:
ISI
Lingua:
ENG
Soggetto:
CORONARY HEART-DISEASE; SATURATED FATTY-ACIDS; HEALTHY-SUBJECTS; UNITED-STATES; BODY-WEIGHT; FACTOR-VII; CHOLESTEROL; LIPIDS; MEN; ATHEROSCLEROSIS;
Keywords:
Mediterranean diet; olive oil; oleic acid; obesity; cardiovascular mortality; lipoprotein metabolism; haemostasis;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
30
Recensione:
Indirizzi per estratti:
Indirizzo: Sanders, TAB Univ London Kings Coll, Nutr Food & Hlth Res Ctr, Franklin Wilkins Bldg,150 Stamford St, London SE1 8WA, England Univ London Kings Coll Franklin Wilkins Bldg,150 Stamford St London England SE1 8WA
Citazione:
T.A.B. Sanders, "Olive oil and the Mediterranean diet", INT J VIT N, 71(3), 2001, pp. 179-184

Abstract

The high intake of olive oil in the Mediterranean diet contributes to the low intake of saturated fatty acids among populations in Southern Europe and is associated with a low incidence of coronary heart disease. Replacementof saturated fatty acids with oleic acid leads to a reduction in low-density lipoprotein (LDL) cholesterol without decreasing the concentration of high density lipoprotein (HDL) cholesterol. Oleic acid, however, may not be neutral with regards to its effects on risk of thrombosis which may have adverse consequences in populations with established atherosclerosis.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 18/01/20 alle ore 21:33:05