10 results
P
806,203
I/C
olive oil consumption, no olive oil consumption
O
cardiovascular disease, cancer, type 2 diabetes, all-cause mortality
P
NAFLD
I/C
olive oil, no intervention
O
alanine transaminase
P
patients at risk of developing pressure ulcers
I/C
topical application of olive oil, other products for PU prevention
O
incidence of pressure ulcers
P
adults
I/C
Canola oil (CO), other edible oils, olive oil, sunflower oil, saturated fats
O
lipid profiles, apo-lipoproteins, glycemic indices, inflammation, blood pressure
P
EVOO intake
I/C
polyphenol fraction of EVOO, control
O
glycemic parameters (FBS, insulin, HOMA-IR, HbA1c)
P
aquatic organisms
I/C
exposure to microplastics (MPs), control group
O
genotoxicity, including percentage of DNA in tail (TDNA%), tail length (TL), olive tail moment (OTM), and number of micronuclei (NM)
P
3852
I/C
dietary polyphenols, control group
O
improve DAS28, reduce CRP and ESR, improve oxidative stress
P
adult patients
I/C
parenteral nutrition (PN) with fish oil (FO) containing intravenous lipid emulsions (ILEs), different types of ILEs
O
infections, sepsis, ICU and hospital length of stay, in-hospital mortality
P
adults with a history of GERD or functional dyspepsia
I/C
dietary, probiotic, and nutraceutical interventions, no intervention, placebo, or usual care
O
GERD symptoms
P
South Asians
I/C
Coconut oil, Other oils and fats
O
Cardio-metabolic parameters (TC, LDL-C, HDL-C, HbA1c, TG)