Napredna pretraga

Pregled bibliografske jedinice broj: 555061

The effects of olive and pumpkin seed oil on serum lipid concentrations


Landeka, Irena; Đikić, Domagoj; Radišića, Iva; Teparića, Renata; Bačun-Družina, Višnja; Rogić, Dunja
The effects of olive and pumpkin seed oil on serum lipid concentrations // Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 6 (2011), 1-2; 63-68 (podatak o recenziji nije dostupan, pregledni rad, znanstveni)


Naslov
The effects of olive and pumpkin seed oil on serum lipid concentrations

Autori
Landeka, Irena ; Đikić, Domagoj ; Radišića, Iva ; Teparića, Renata ; Bačun-Družina, Višnja ; Rogić, Dunja

Izvornik
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam (1847-3423) 6 (2011), 1-2; 63-68

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni

Ključne riječi
Cholesterol; triglycerides; HDL and LDL-cholesterol; olive oil; pumpkin seed oil

Sažetak
Low-fat diets increase serum triacilglycerol and decrease HDL-cholesterol concentrations, thereby potentially adversely affecting cardiovascular disease (CVD) risk. The present study compared the CVD risk profile of a high-MUFA diets (olive oil) and high-PUFA diets (pumpkin seed oil). The most significant difference between the two groups was that the atherogenic index in groups given olive oil was significantly lower (for approximately 60 %) than atherogenic index recorded in control group, while in the group receiving pumpkin seed oil this reduction was approximately 40 %. Collectively, these findings point to the fact that both a high MUFA and PUFA diet may be preferable to a low-fat diet because of more favorable effects on the CVD risk profile.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija



POVEZANOST RADA


Projekt / tema
058-0583444-3466 - Stresom izazvana raznolikost i evolucija mješovitih bakterijskih kultura (Višnja Bačun-Družina, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb