Extra-virgin and refined olive oils decrease plasma triglyceride, moderately affect lipoprotein oxidation susceptibility and increase bone density in growing pigs-Reference-Cited by-同舟云学术

Extra-virgin and refined olive oils decrease plasma triglyceride, moderately affect lipoprotein oxidation susceptibility and increase bone density in growing pigs

Published:2006 Issue:12 Volume:86 Page:1955-1963
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Ostrowska Ewa,Gabler Nicholas K,Ridley Dan,Suster Danny,Eagling David R,Dunshea Frank R

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference51 articles.

1. Olive oil, other seasoning fats, and the risk of colorectal carcinoma

2. Olive-oil consumption and health: the possible role of antioxidants

3. Effect of long-term olive oil dietary intervention on postprandial triacylglycerol and factor VII metabolism

4. Major phenolic compounds in olive oil: metabolism and health effects

5. Herbal bioactivation: The good, the bad and the ugly

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