Palm Olein and Olive Oil Cause a Higher Increase in Postprandial Lipemia Compared with Lard but Had No Effect on Plasma Glucose, Insulin and Adipocytokines-Reference-Cited by-同舟云学术

Palm Olein and Olive Oil Cause a Higher Increase in Postprandial Lipemia Compared with Lard but Had No Effect on Plasma Glucose, Insulin and Adipocytokines

Published:2011-01-01 Issue:4 Volume:46 Page:381-388
ISSN:0024-4201
Container-title:Lipids
language:en
Short-container-title:Lipids

Author:

Teng Kim-Tiu,Nagapan Gowri,Cheng Hwee Ming,Nesaretnam Kalanithi

Publisher

Wiley

Subject

Cell Biology,Organic Chemistry,Biochemistry

Link

http://www.springerlink.com/index/pdf/10.1007/s11745-010-3516-y

Reference36 articles.

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2. Sanders TA, Berry SE, Miller GJ (2003) Influence of triacylglycerol structure on the postprandial response of factor VII to stearic acid-rich fats. Am J Clin Nutr 77(4):777–782

3. Tholstrup T, Marckmann P, Jespersen J, Vessby B, Jart A, Sandstrom B (1994) Effect on blood lipids, coagulation, and fibrinolysis of a fat high in myristic acid and a fat high in palmitic acid. Am J Clin Nutr 60(6):919–925

4. Tholstrup T, Miller GJ, Bysted A, Sandstrom B (2003) Effect of individual dietary fatty acids on postprandial activation of blood coagulation factor VII and fibrinolysis in healthy young men. Am J Clin Nutr 77(5):1125–1132

5. Yli-Jokipii KM, Schwab US, Tahvonen RL, Kurvinen JP, Mykkanen HM, Kallio HP (2002) Triacylglycerol molecular weight and to a lesser extent, fatty acid positional distribution, affect chylomicron triacylglycerol composition in women. J Nutr 132(5):924–929

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