publication . Article . 2004

Olive oil in clinical nutrition

García-Luna, Pedro Pablo; Pereira Cunill, J. L.; Garnacho-Montero, J.; Ortiz-Leyba, C.; Martínez-Brocca, M.; Mangas-Cruz, M. A.;
Open Access
  • Published: 30 Mar 2004 Journal: Grasas y Aceites, volume 55 (issn: 0017-3495, eissn: 1988-4214, Copyright policy)
  • Publisher: Departmento de Publicaciones del CSIC
Abstract
The different beneficial effects of olive oil have a rational and scientific basis due to advances in the knowledge of lipid metabolism. The evidence that for a similar plasma cholesterol concentration, the rate of cardiovascular deaths is lower in the Mediterranean countries than in other ones, suggests that the beneficial effects of olive oil may not be only related to the known quantitative changes in plasma lipoproteins, but also to other, as yet unknown or little known, anti-atherogenic factors. The peculiarities of olive oil in terms of certain biochemical, biological and nutritional characteristics, open up a field of application in normal clinical practi...
Subjects
free text keywords: Food Science, Organic Chemistry, Oleic acid, chemistry.chemical_compound, chemistry, Antioxidant, medicine.medical_treatment, medicine, Weight loss, medicine.symptom, Lipid metabolism, Vitamin E deficiency, Biochemistry, Clinical nutrition, Hypertriglyceridemia, medicine.disease, Biology, Mediterranean diet, Olive oil, Monounsaturated fatty acids, Enteral nutrition, Parenteral nutrition, Aceite de oliva, Ácidos grasos monoinsaturados, Nutrición enteral, Nutrición parenteral, Dieta Mediterránea, Nutrition. Foods and food supply, TX341-641
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publication . Article . 2004

Olive oil in clinical nutrition

García-Luna, Pedro Pablo; Pereira Cunill, J. L.; Garnacho-Montero, J.; Ortiz-Leyba, C.; Martínez-Brocca, M.; Mangas-Cruz, M. A.;