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Ingredient
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Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“an increase in phospholipid content (186.7 (sd 3.2) v. 159.1 (sd 11.3) g/kg, and changes in the fatty acid composition of aorta (mainly a decrease in arachidonic acid) could contribute to improving endothelial function”
virgin olive oil → increased → phospholipid content
“an increase in phospholipid content (186.7 (sd 3.2) v. 159.1 (sd 11.3) g/kg, and changes in the fatty acid composition of aorta (mainly a decrease in arachidonic acid) could contribute to improving endothelial function”
virgin olive oil → decreased → arachidonic acid
“The maximum contraction of aortic ring preparations in response to phenylephrine (10(-6) m) was significantly decreased in SHR rats fed with OO (0.81 (sem 0.05) v. 1.18 (sem 0.09) g”
virgin olive oil → decreased → maximum contraction of aortic ring preparations in response to phenylephrine
“An olive oil-based ILE containing long-chain triacylglycerols (LCT) with a low content (20 %) of PUFA was administered for home parenteral nutrition (HPN).”
olive oil-based ILE → contains → long-chain triacylglycerols (LCT)
“There was a significant increase of gamma-linolenic acid (gamma-LA) in plasma and lymphocyte cell membrane (P=0.02) in the olive compared with the soya group.”
olive oil-based ILE → increases → gamma-linolenic acid (gamma-LA) in plasma and lymphocyte cell membrane