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olive
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Book Chapter
Series: World Review of Nutrition and Dietetics
Volume: 102
Published: 08 August 2011
10.1159/000327836
EISBN: 978-3-8055-9780-7
Book Chapter
Series: World Review of Nutrition and Dietetics
Volume: 97
Published: 20 December 2006
10.1159/000097916
EISBN: 978-3-318-01429-7
Book Chapter
Series: World Review of Nutrition and Dietetics
Volume: 88
Published: 19 December 2000
10.1159/000059757
EISBN: 978-3-318-00664-3
Book Chapter
Book: Mediterranean Diets
Series: World Review of Nutrition and Dietetics
Volume: 87
Published: 26 April 2000
10.1159/000059722
EISBN: 978-3-318-00571-4
Book Chapter
Series: World Review of Nutrition and Dietetics
Volume: 75
Published: 15 December 1994
10.1159/000423575
EISBN: 978-3-318-04259-7
Book Chapter
Series: Advances in Oto-Rhino-Laryngology
Volume: 30
Published: 21 July 1983
10.1159/000407612
EISBN: 978-3-318-03134-8
Book Chapter
Series: Key Issues in Mental Health
Volume: 143
Published: 22 November 1969
10.1159/000385824
EISBN: 978-3-318-03891-0
Book Chapter
Published: 22 August 1979
10.1159/000403206
EISBN: 978-3-318-04648-9
Book Chapter
Published: 12 January 1982
10.1159/000400049
EISBN: 978-3-318-04940-4
Book Chapter
Published: 13 October 1971
10.1159/000392232
EISBN: 978-3-318-04784-4
Book Chapter
Series: World Review of Nutrition and Dietetics
Volume: 112
Published: 26 November 2014
10.1159/000365426
EISBN: 978-3-318-02753-2
... not be optimal because of the role of n-6 fatty acids in promoting inflammation and suppressing immune responses. Lipid emulsions with soybean oil in various combinations with medium-chain triglycerides (MCTs), olive oil and fish oil are available. Some early studies have suggested better immune function...
Book Chapter
Series: World Review of Nutrition and Dietetics
Volume: 112
Published: 26 November 2014
10.1159/000365605
EISBN: 978-3-318-02753-2
... emulsions (LEs) based on olive and fish oils are safe and may improve clinical outcome in surgical patients. The increased provision of n-3 polyunsaturated fatty acids in fish oil-containing LEs seems to be associated with fewer infectious complications and shorter ICU and hospital stays following major...
Book Chapter
Series: World Review of Nutrition and Dietetics
Volume: 112
Published: 26 November 2014
10.1159/000365609
EISBN: 978-3-318-02753-2
.... For critically ill hypermetabolic patients, growing evidence indicates that standard LEs based solely on soybean oil should be avoided in favor of new LEs containing medium-chain triglycerides, olive oil, or fish oil to decrease the provision of potentially oxidative, inflammatory/immunosuppressive...
Book Chapter
Series: World Review of Nutrition and Dietetics
Volume: 112
Published: 26 November 2014
10.1159/000365430
EISBN: 978-3-318-02753-2
... based on mixtures of soybean oil and medium-chain triglycerides (MCTs) were introduced. More recently, LEs combining various oils (soybean, MCT, fish and olive oils) have become available for safe clinical use in both acute care and long-term settings. This article focuses on the following essential...
Book Chapter
Series: World Review of Nutrition and Dietetics
Volume: 112
Published: 26 November 2014
10.1159/000365459
EISBN: 978-3-318-02753-2
... polyunsaturated fatty acids necessary for central nervous system development and immune function. Alternatives to the use of pure soybean oils include emulsions with partial replacement of soybean oil with medium-chain triglycerides, olive oil, and/or fish oil. These newer lipid emulsions offer many theoretical...
Book Chapter
Series: World Review of Nutrition and Dietetics
Volume: 112
Published: 26 November 2014
10.1159/000365493
EISBN: 978-3-318-02753-2
.... Depending on the fatty acid type, LEs may also have significant immunomodulatory effects. All LEs, starting with soybean oil-based LE and subsequently with medium-chain triglycerides-, olive oil- and fish oil-based LEs, have been investigated in newborns and infants. Laboratory data (mainly liver enzymes...
Book Chapter
Series: World Review of Nutrition and Dietetics
Volume: 112
Published: 26 November 2014
10.1159/000365667
EISBN: 978-3-318-02753-2
... content of omega-6 fatty acids. More newly developed emulsions partially replace soybean oil with medium-chain triglycerides, fish oil or olive oil in various combinations to reduce its negative effects on immune function and inflammation. The majority of experimental studies and smaller clinical trials...
Book Chapter
Published: 16 December 1993
10.1159/000423087
EISBN: 978-3-318-05215-2
Book Chapter
Published: 03 July 1989
10.1159/000416951
EISBN: 978-3-318-04996-1
Book Chapter
Series: World Review of Nutrition and Dietetics
Volume: 41
Published: 13 January 1983
10.1159/000407465
EISBN: 978-3-318-04225-2
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