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The Effects of Olive and Pumpkin Seed Oil on Serum Lipid Concentrations

Irena Landeka ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb
Domagoj Đikić ; Faculty of Science, University of Zagreb, Rooseveltov trg 6, 10 000 Zagreb, Croatia
Iva Radišić ; Faculty of Food Technology of University in Osijek, Franje Kuhača 20, 31000, Osijek, Croatia
Renata Teparić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb
Višnja Bačun-Družina ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb
Dunja Rogić ; Faculty of Pharmacy and Biochemistry, University of Zagreb, A. Kovačića 1, 10 000 Zagreb, Croatia

Puni tekst: engleski, pdf (159 KB) str. 63-68 preuzimanja: 538* citiraj
APA 6th Edition
Landeka, I., Đikić, D., Radišić, I., Teparić, R., Bačun-Družina, V. i Rogić, D. (2011). The Effects of Olive and Pumpkin Seed Oil on Serum Lipid Concentrations. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 6 (1-2), 63-68. Preuzeto s https://hrcak.srce.hr/70731
MLA 8th Edition
Landeka, Irena, et al. "The Effects of Olive and Pumpkin Seed Oil on Serum Lipid Concentrations." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol. 6, br. 1-2, 2011, str. 63-68. https://hrcak.srce.hr/70731. Citirano 25.10.2021.
Chicago 17th Edition
Landeka, Irena, Domagoj Đikić, Iva Radišić, Renata Teparić, Višnja Bačun-Družina i Dunja Rogić. "The Effects of Olive and Pumpkin Seed Oil on Serum Lipid Concentrations." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 6, br. 1-2 (2011): 63-68. https://hrcak.srce.hr/70731
Harvard
Landeka, I., et al. (2011). 'The Effects of Olive and Pumpkin Seed Oil on Serum Lipid Concentrations', Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 6(1-2), str. 63-68. Preuzeto s: https://hrcak.srce.hr/70731 (Datum pristupa: 25.10.2021.)
Vancouver
Landeka I, Đikić D, Radišić I, Teparić R, Bačun-Družina V, Rogić D. The Effects of Olive and Pumpkin Seed Oil on Serum Lipid Concentrations. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam [Internet]. 2011 [pristupljeno 25.10.2021.];6(1-2):63-68. Dostupno na: https://hrcak.srce.hr/70731
IEEE
I. Landeka, D. Đikić, I. Radišić, R. Teparić, V. Bačun-Družina i D. Rogić, "The Effects of Olive and Pumpkin Seed Oil on Serum Lipid Concentrations", Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol.6, br. 1-2, str. 63-68, 2011. [Online]. Dostupno na: https://hrcak.srce.hr/70731. [Citirano: 25.10.2021.]

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 profi le of a high-MUFA diets (olive oil) and high-PUFA diets (pumpkin seed oil). The most signifi cant 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 fi ndings 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.

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

Hrčak ID: 70731

URI
https://hrcak.srce.hr/70731

Posjeta: 910 *