Vol. 55 No. 1 (2004)

Propiedades nutricionales del aceite de oliva en humanos

DOI: https://doi.org/10.3989/gya.2004.v55.i1

Published: 2004-03-30

Editorial

[es] Editorial

Antonio Garrido Fernández

I
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Monography

[en] Foreword

Francisco J.G. Muriana

II
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[en] Digestion and absorption of olive oil

Beatriz Bermúdez, Yolanda M. Pacheco, Sergio López, Rocío Abia, Francisco J.G. Muriana

1-10
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[en] Blood transport and genomic effects of olive oil components

Yolanda M. Pacheco, Beatriz Bermúdez, Sergio López, Rocío Abia, Francisco J.G. Muriana

11-23
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[en] Olive oil intake in relation to cardiovascular diseases

Antonis Zampelas, Anthony G. Kafatos

24-32
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[en] Olive oil and cancer

Sergio López, Yolanda M. Pacheco, Beatriz Bermúdez, Rocío Abia, Francisco J.G. Muriana

33-41
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[en] Olive oil and immune system functions: potential involvement in immunonutrition

Manuel A. de Pablo, María A. Puertollano, Gerardo Álvarez de Cienfuegos

42-51
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[en] Olive oil and haemostasis

Colette N.M. Kelly, George J. Miller, Christine M. Williams

52-65
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[en] Olive oil and oxidative stress

Francesco Visioli, Paola Bogani, Simona Grande, Claudio Galli

66-75
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[en] Olive oil in clinical nutrition

M. A. Mangas-Cruz, M. Martínez-Brocca, C. Ortiz-Leyba, J. Garnacho-Montero, J. L. Pereira Cunill, Pedro Pablo García-Luna

76-83
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[en] Olive oil, dietary fat and ageing, a mitochondrial approach

José Mataix, Julio J. Ochoa, José L. Quiles

84-91
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[en] Olive oil in food spreads

Miguel A. Blanco Muñoz

92-94
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Documentation

[es] Books

M. Brenes Balbuena, C. Gómez Herrera, A. Garrido Fernández, R. Zamora, F. J. Hidalgo, E. Muñoz Aranda

95-103
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News

[es] Forthcoming Congress and Meetings. Other News

Equipo Editorial

104-114
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