Skip to main content
European Commission logo print header
Inhalt archiviert am 2024-04-19

STUDIES OF BENEFICIAL NUTRITIONAL PROPERTIES OF OLIVE OIL

Ziel



This proposal aims at improving the scientific basis upon which dietary recommendations for fat and fatty acids intake are made. The proposal seeks to determine whether diets enriched with olive oil have beneficial effects on the clearance of post-prandial lipoprotein particles. The study sets out to investigate two different population groups in relation to the response by one group to high MUFA intake.

Aufforderung zur Vorschlagseinreichung

Data not available

Koordinator

UNIVERSITY OF SURREY
EU-Beitrag
Keine Daten
Adresse

GU2 7XH GUILDFORD
Vereinigtes Königreich

Auf der Karte ansehen

Links
Gesamtkosten
Keine Daten

Beteiligte (2)