Effect of Olive Oil-Fried Sardine Consumption on Cholesterol Content in the Serum, Lipoproteins, Spleen and Adipose Tissue of Hypercholesterolemic Rats-Reference-Cited by-同舟云学术

Effect of Olive Oil-Fried Sardine Consumption on Cholesterol Content in the Serum, Lipoproteins, Spleen and Adipose Tissue of Hypercholesterolemic Rats

Published:2006 Issue:1 Volume:50 Page:54-58
ISSN:0250-6807
Container-title:Annals of Nutrition and Metabolism
language:en
Short-container-title:Ann Nutr Metab

Author:

Bastida Sara,García-Linares M. Carmen,Viejo Jesús,García-Arias M. Trinidad,Sánchez-Muniz Francisco J.

Publisher

S. Karger AG

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Reference22 articles.

1. Mediterranean diet and overall mortality differences in the European Union

2. Varela G, Ruiz-Roso B: Some nutritional aspects of olive oil; in Harwood J, Aparicio R (eds): Handbook of Olive Oil. Analysis and Properties. Gaithersburg, Aspen Publishers, 2000, pp 565-580.

3. Olive oil-fried sardines in the prevention of dietary hypercholesterolemia in rats. Effects on some serum lipids and cell-damage marker enzymes

4. Fat and Protein from Olive Oil-Fried Sardines Interact to Normalize Serum Lipoproteins and Reduce Liver Lipids in Hypercholesterolemic Rats

5. Studies on the compartmentation of lipid in adipose cells. II. Cholesterol accumulation and distribution in adipose tissue components

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