Olio di Oliva:un nutraceutico naturale - Bambino Progetto Salute
Olio di Oliva:un nutraceutico naturale - Bambino Progetto Salute
Olio di Oliva:un nutraceutico naturale - Bambino Progetto Salute
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
40 - Società Italiana <strong>di</strong> Nutrizione Pe<strong>di</strong>atrica. Raccomandazioni per la prevenzione in età pe<strong>di</strong>atrica<br />
dell’aterosclerosi. Riv Ital Pe<strong>di</strong>atr 2000; 26: 13-28.<br />
41 - Decarlis S, Giovannini M.: Prevenzione dell’aterosclerosi nell’infanzia E<strong>di</strong>t-Symposia 2001;<br />
1: 85-97.<br />
42 - Stark AH, Madar Z.: Olive oil as a f<strong>un</strong>ctional food: epidemiology and nutritional approaches.<br />
Nutr Rev. 2002;60:170-6.<br />
43 - S<strong>un</strong>dram K, French MA, Clan<strong>di</strong>nin MT.: Exchanging partially hydrogenated fat for palmitic<br />
acid in the <strong>di</strong>et increases LDL-cholesterol and endogenous cholesterol synthesis in normocholesterolemic<br />
women. Eur J Nutr. 2003;42:188-94.<br />
44 - Fernandez de la Puebla RA, Fuentes F, Perez-Martinez P, Sanchez E, et al.: A reduction in <strong>di</strong>etary<br />
saturated fat decreases body fat content in overweight hypercholesterolemic males. Nutr<br />
Metab Car<strong>di</strong>ovasc Dis. 2003;13:273-7.<br />
45 - Berra B, Bellia G, Montorfano G. Aci<strong>di</strong> grassi w-3: nutrienti, alimenti f<strong>un</strong>zionali, tarmaci?<br />
Atti IV Congresso Nazionale Aci<strong>di</strong> Grassi Polinsaturi Omega-3, CLA e Antiossidanti. Progress in<br />
Nutrition 2003;5:149-59.<br />
46 - Quiles JL, Ochoa JJ, Ramirez-Tortosa C, Battino M, et al. Dietary fat type (virgin olive vs<br />
s<strong>un</strong>flower oils) affects age-related changes in DNA double-strand-breaks, antioxidant capacity<br />
and blood lipids in rats. Exp Gerontol 2004;39:1189-1198.<br />
47 - Muskiet FJA, Fokkema R, Schaafsma A et al. Is docosahexaenoic acid (DHA) essential? Lessons<br />
from DHA status regulation, our ancient <strong>di</strong>et, epidemiology and randomized controlled trias. J<br />
Nutr 2004; 134: 183-6.<br />
48 - Oh R. Practical application of fish oil (omega-3 fatty acids) in primary care. J Am Board<br />
Fam Practice 2005; 18: 28-36.<br />
49 - Simopoulos AP. Omega-3 fatty acids in inflammation and autoimm<strong>un</strong>e <strong>di</strong>sease. J Am Coll<br />
Nutr 2002; 6: 495-505.<br />
50 - McMahone B, Godson C. Lipoxins: endogenous regulators of inflammation. Am J Physiol<br />
Renal Physiol 2004; 286: 189-201.<br />
51 - Serhan CN. Novel eicosanoid and docosanoid me<strong>di</strong>ators: revolvins, docotrienes and neuroprotectins.<br />
Curr Opin Clin Nutr Metab Care 2005; 8: 115-21.<br />
52 - Serhan CN, Hong S, Gronert K et al. Resolvins: a family of bioactive products of omega-3<br />
fatty acid transformation circuits initiated by aspirin treatment that couter pro-inflammation<br />
signals. J Exp Med 2002; 196: 1025-37.<br />
53 - Hong S, Gronert K, Devchand P et al. Novel docosatrienes and 17S-resolvins generated from<br />
docosahexaenoic acid in murine brain, human blood and glial cells: autocoids in anti-inflammation.<br />
J Biol Chem 2003; 278: 14677-14687.<br />
54 - Mukherjee PK, Marcheselli VL, Serhan CN et al. Neuroprotectin D1: a docosahexaenoic acidderived<br />
docosatriene protects human retinal pigment epithelial cells from oxidative stress. Prot<br />
Natl Acad Sci Usa 2004; 101: 8491-8496.<br />
55 - Vissers MN, Zock PL, Katan MB. Bioavailability and antioxidant effects of olive oil phenols<br />
in humans: a review. Eur J Clin Nutr. 2004;58:955-65.<br />
56 - Fullana A, Carbonell-Barrachina AA, Sidhu S. Comparison of volatile aldehydes present in<br />
the cooking fumes of extra virgin olive, olive, and canola oils. J Agric Food Chem 2004;52:5207-<br />
14.<br />
57 - Durak I, Yalcin S, Kacmaz M, Buyukkocak S, et al. High-temperature effects on antioxidant<br />
systems and toxic product formation in nutritional oils. J Toxicol Environ Health 1999;57:585-<br />
89.<br />
58 - Gomez-Alonso S, Fregapane G, Salvador MD, Gordon MH. Changes in phenolic composition<br />
and antioxidant activity of virgin olive oil during frying. JAgric Food Chem 2003;51:667-672.<br />
59 - Soriguer F, Esteva I, Rojo-Martinez G, Ruiz de Adana MS. et al. Oleic acid from cooking