High dietary intake of palm oils compromises glucose tolerance whereas high dietary intake of olive...
High dietary intake of palm oils compromises glucose tolerance whereas high dietary intake of olive oil compromises liver lipid metabolism and integrity
About this item
Full title
Author / Creator
Djohan, Youzan Ferdinand , Badia, Eric , Bonafos, Beatrice , Fouret, Gilles , Lauret, Céline , Dupuy, Anne-Marie , Pinot, Edith , Sutra, Thibault , Gaillet, Sylvie , Lambert, Karen , Raynaud, Fabrice , Gayrard, Nathalie , Jover, Bernard , Monde, Absalome Aké , Cristol, Jean Paul , Coudray, Charles and Feillet-Coudray, Christine
Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title
Language
English
Formats
Publication information
Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
Subjects
More information
Scope and Contents
Contents
Purpose
Palm (PO) and olive oils (OO) are the two most consumed and/or used oils in the world for food elaboration. These oils should not be confused with the solid palm stearin which is widely used in pastry making. Large number of studies was reported dealing with adverse/beneficial cardiovascular effects of PO and OO, whereas few studies were...
Alternative Titles
Full title
High dietary intake of palm oils compromises glucose tolerance whereas high dietary intake of olive oil compromises liver lipid metabolism and integrity
Authors, Artists and Contributors
Author / Creator
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Primary Identifiers
Record Identifier
TN_cdi_hal_primary_oai_HAL_hal_01913317v1
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_hal_primary_oai_HAL_hal_01913317v1
Other Identifiers
ISSN
1436-6207
E-ISSN
1436-6215
DOI
10.1007/s00394-018-1854-3
