STUDIES OF BENEFICIAL NUTRITIONAL PROPERTIES OF OLIVE OIL

Informazioni relative al progetto

ID dell’accordo di sovvenzione: AIR21430

Progetto chiuso

Data di avvio 1 Ottobre 1993

Data di completamento 30 Settembre 1996

Finanziato da

• Specific research and technological development and demonstration programme (EEC) in the field of agriculture and agro-industry, including fisheries, 1990-1994

Costo totale € 715 940,00

Contributo UE € 715 940,00

Coordinato da

UNIVERSITY OF SURREY
United Kingdom

Obiettivo

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.

Campo scientifico

• natural sciences › biological sciences › biochemistry › biomolecules › lipids
• medical and health sciences › health sciences › nutrition

Programma(i)

• FP3-AIR - Specific research and technological development and demonstration programme (EEC) in the field of agriculture and agro-industry, including fisheries, 1990-1994

Argomento(i)

• 412 - Interaction between diet and health

Invito a presentare proposte

Data not available

Meccanismo di finanziamento

CSC - Cost-sharing contracts

Coordinatore

UNIVERSITY OF SURREY

• Contributo UE: Nessun dato
• Indirizzo: GU2 7XH GUILDFORD ; Regno Unito
• Costo totale: Nessun dato

Partecipanti (2)

INST. OF MARINE BIOLOGY OF CRETE

Grecia

• Contributo UE: Nessun dato
• Indirizzo: P.O. BOX 1470 ; 71409 IRAKLION - CRETE
• Costo totale: Nessun dato

TRINITY COLLEGE DUBLIN

Irlanda

• Contributo UE: Nessun dato
• Indirizzo: COLLEGE GREEN ; 2 DUBLIN
• Costo totale: Nessun dato