Identification and quantitation of major carotenoids in selected components of the Mediterranean diet: green leafy vegetables, figs and olive oil

被引：0

作者：

Q Su

KG Rowley

C Itsiopoulos

K O'Dea

机构：

[1] Monash University,Department of Medicine

[2] Centre for Population Health and Nutrition,Department of Biochemistry

[3] Monash Medical Centre,undefined

[4] The University of Melbourne,undefined

[5] St Vincent's Hospital,undefined

[6] RMIT University,undefined

[7] Health Services Management Unit,undefined

[8] Menzies School of Health Research,undefined

[9] Monash University,undefined

来源：

European Journal of Clinical Nutrition | 2002年 / 56卷

关键词：

carotenoids; green leafy vegetables; olive oil; figs; Mediterranean diet;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

Objective: To characterize the carotenoid content of selected components of the Mediterranean diet commonly eaten by Greek migrants to Melbourne, a population group maintaining a traditional dietary regimen, and who exhibit relatively high circulating carotenoid concentrations and low cardiovascular disease mortality.

引用

页码：1149 / 1154

页数：5

共 9 条

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[9] Protection by extra virgin olive oil against oxidative stress in vitro and in vivo. Chemical and biological studies on the health benefits due to a major component of the Mediterranean diet
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