After four weeks of consumption of olive oil, the levels of FBG, TG, Ch and LDL were significantly reduced in both groups (Table 2). Reduction of these parameters in diabetics was more profound than that in healthy controls. Meanwhile, significant increases in levels of HDL were recorded in both diabetic patients and healthy controls.
http://ijod.uaeu.ac.ae/iss_1901/c.pdf
Graham
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