Hostname: page-component-cd9895bd7-dzt6s Total loading time: 0 Render date: 2024-12-28T05:13:23.469Z Has data issue: false hasContentIssue false
  • English
  • Français

Olive oil, high-oleic acid sunflower oil and CHD

Published online by Cambridge University Press:  09 March 2007

Helen M. Roche
Helen M. Roche
Affiliation:
Unit of NutritionDepartment of Clinical MedicineTrinity Health Sciences CentreSt James's HospitalDublin 8Republic of Ireland
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Invited commentary
Information
British Journal of Nutrition , Volume 85 , Issue 1 , January 2001 , pp. 3 - 4
Copyright
Copyright © The Nutrition Society 2001

References

Fito, MI, Lamuela-Raventos, RM, Vila, J, Torrents, L, de la Torre, C & Marrugat, J (2000) Protective effect of olive oil and its phenolic compounds against low density lipoprotein oxidation. Lipids 35, 633–638.CrossRefGoogle ScholarPubMed
Mensink, RP & Katan, MB (1989) Effect of a diet enriched with monounsaturated or polyunsaturated fatty acids on levels of low-density and high-density lipoprotein cholesterol in healthy women and men. New England Journal of Medicine 321, 436–441.CrossRefGoogle ScholarPubMed
Oubiña, P, Sánchez-Muniz, FJ, Ródenas, S & Cuesta, C (2001) Eicosanoid production, thrombogenic ratio, and serum and LDL-peroxides in normo- and hypercholesterolaemic postmenopausal women consuming two oleic acid-rich diets with different content of minor components. British Journal of Nutrition 85, 41–47.CrossRefGoogle ScholarPubMed
Owen, RW, Mier, W, Giacisa, A, Hull, WE, Spiegelhalder, B, Bartsch, H & (2000) Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, ligands and squalene. Food and Chemical Toxicology 38, 647–659.CrossRefGoogle Scholar
Roche, HM, Zampleas, A, Knapper, JME, Webb, D, Brooks, C, Jackson, KG, Wright, JW, Gould, BJ, Kafatos, A, Gibney, MJ & Williams, CM (1998) Effect of long-term olive oil dietary intervention on postprandial triacylglycerol and factor VII metabolism. American Journal of Clinical Nutrition 68, 552–560.CrossRefGoogle ScholarPubMed
Yaqoob, P, Knapper, JA, Webb, DH, Williams, CM, Newsholme, EA, & Calder, PC (1998) Effect of olive oil on immune function in middle-aged men. American Journal of Clinical Nutrition 67, 129–135.CrossRefGoogle ScholarPubMed
Zampelas, A, Roche, HM, Knapper, JME, Jackson, KG, Tornaritis, M, Hatzis, C, Gibney, MJ, Kafatos, A, Gould, BJ, Wright, J & Williams, CM (1998) Differences in postprandial lipaemic responses between Northern and Southern Europeans. Atherosclerosis 139, 83–93.CrossRefGoogle ScholarPubMed