Olive oil and cancer

Olive oil and cancer

In the last years, numerous studies have examined the association of dietary fat and cancer. Polyunsaturated fatty acids (PUFA) from n -6 family display a strong promoting effect, this may be partially due to the especially prone to lipid peroxidation of PUFA that leads to formation of aldehydes, wh...

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Bibliographic Details
Main Authors: Sergio López, Yolanda M. Pacheco, Beatriz Bermúdez, Rocío Abia, Francisco J.G. Muriana
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 2004-03-01
Series:Grasas y Aceites
Subjects:
olive oil
monounsaturated fatty acids
minor compounds
antioxidants
phenolics
mediterranean diet
Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/145

Internet

http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/145

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