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Book Chapter
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
Book Chapter
Series: World Review of Nutrition and Dietetics
Volume: 87
Published: 26 April 2000
10.1159/000059722
EISBN: 978-3-318-00571-4
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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...
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