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Dietary factors in relation to rheumatoid arthritis: a role for olive oil and cooked vegetables?
Diet rheumatoid arthritis olive oil
2016/6/2
Although several studies showed that risk of
rheumatoid arthritis (RA) is inversely associated with consumption
of n23 fatty acids, the one study showing that olive oil may
have a protective role h...
Dietary factors in relation to rheumatoid arthritis: a role for olive oil and cooked vegetables?
Diet rheumatoid arthritis olive oil
2016/6/2
Although several studies showed that risk of
rheumatoid arthritis (RA) is inversely associated with consumption
of n23 fatty acids, the one study showing that olive oil may
have a protective role h...
Are olive oil diets antithrombotic? Diets enriched with olive, rapeseed, or sunflower oil affect postprandial factor VII differently
sunflower oil postprandial values thrombogenesis
2016/6/2
The incidence of ischemic heart disease (IHD) in
Crete was lower than expected on the basis of blood lipid concentrations
of participants in the Seven Countries Study. A favorable
effect of a high ...
Long-term efficacy and safety of a new olive oil–based intravenous fat emulsion in pediatric patients: a double-blind randomized study
Intravenous fat emulsion lipids olive oil
2016/6/1
A new intravenous lipid emulsion (ILE) prepared
from a mixture of soybean and olive oils contains only longchain
triacylglycerols, with a low proportion (20%) of polyunsaturated
fatty acids and 60%...
Olive oil increases the number of triacylglycerol-rich chylomicron particles compared with other oils:an effect retained when a second standard meal is fed
Apolipoprotein B-48 retinyl ester postmenopausal women postprandial lipemia second meal effect dietary fatty acids chylomicrons triacylglycerol
2002/12/19
Background: Compared with the postprandial events after a single meal, different events occur when a second meal is ingested 4–6 h after a first meal. There is a rapid appearance of chylomicrons ...
Olive oil feeding up-regulates uncoupling protein genes in rat brown adipose tissue and skeletal muscle
Uncoupling proteins olive oil messenger RNA brown adipose tissue skeletal muscle total-body oxygen consumption rats
2002/2/17
Background: Some nutrients, such as carotenoids, retinoic acid, and certain types of fatty acids, increase thermogenic capacity.Objective: The influence of 4 dietary lipid sources (olive oil...