Changes in LDL Fatty Acid Composition as a Response to Olive Oil Treatment Are Inversely Related to Lipid Oxidative Damage: The EUROLIVE Study-Reference-Cited by-同舟云学术

Changes in LDL Fatty Acid Composition as a Response to Olive Oil Treatment Are Inversely Related to Lipid Oxidative Damage: The EUROLIVE Study

Published:2008-04 Issue:2 Volume:27 Page:314-320
ISSN:0731-5724
Container-title:Journal of the American College of Nutrition
language:en
Short-container-title:Journal of the American College of Nutrition

Author:

Cicero Arrigo F.G.,Nascetti Simona,López-Sabater Maria C.,Elosua Roberto,Salonen Jukka T.,Nyyssönen Kristiina,Poulsen Henrik E.,Zunft Hans-Joachim F.,Kiesewetter Holger,de la Torre Karina,Covas María-Isabel,Kaikkonen Jari,Mursu Jaakko,Koenbick Corina,Bäumler Hans,Gaddi Antonio V.,

Publisher

Informa UK Limited

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://www.tandfonline.com/doi/pdf/10.1080/07315724.2008.10719705

Reference37 articles.

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2. Mediterranean diet and longevity

3. Dietetic guidelines: diet in secondary prevention of cardiovascular disease (first update, June 2003)

4. Effects of antioxidant-rich foods on vascular reactivity: Review of the clinical evidence

5. Protective effect of dietary monounsaturated fat on arteriosclerosis: beyond cholesterol

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