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Background: Hydroxytyrosol is a phenolic compound that is present in virgin olive oil (VOO) and wine. Hydroxytyrosol-related foods have been shown to protect against cardiovascular disease (CVD).
Although several studies showed that risk of rheumatoid arthritis (RA) is inversely associated with consumption of n23 fatty acids, the one study showing that olive oil may have a protective role h...
Although several studies showed that risk of rheumatoid arthritis (RA) is inversely associated with consumption of n23 fatty acids, the one study showing that olive oil may have a protective role h...
The incidence of ischemic heart disease (IHD) in Crete was lower than expected on the basis of blood lipid concentrations of participants in the Seven Countries Study. A favorable effect of a high ...
A new intravenous lipid emulsion (ILE) prepared from a mixture of soybean and olive oils contains only longchain triacylglycerols, with a low proportion (20%) of polyunsaturated fatty acids and 60%...
Omega-3 polyunsaturated fatty acids (N-3) are essential nutrients for human health and integral components of neural tissues. There is evidence that N-3 supplementation may benefit exercise performanc...
Background: Compared with the postprandial events after a single meal, different events occur when a second meal is ingested 4–6 h after a first meal. There is a rapid appearance of chylomicrons ...
Background: Some nutrients, such as carotenoids, retinoic acid, and certain types of fatty acids, increase thermogenic capacity.Objective: The influence of 4 dietary lipid sources (olive oil...

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