The effect of meals rich in thermally stressed olive and safflower oils on postprandial serum paraoxonase activity in patients with diabetes.
D000368:Aged; D043303:Aryldialkylphosphatase; D018592:Cross-Over Studies; D003924:Diabetes Mellitus, Type 2 / Q000201:enzymology / Q000378:metabolism*; D004950:Esterases / Q000097:blood* / Q000187:drug effects; D005260:Female; D006358:Hot Temperature; D006801:Humans; D007700:Kinetics; D008077:Lipoproteins, LDL / Q000187:drug effects / Q000378:metabolism*; D008297:Male; D008875:Middle Aged; D000069463:Olive Oil; D010084:Oxidation-Reduction; D018384:Oxidative Stress; D010938:Plant Oils / Q000008:administration & dosage / Q000494:pharmacology*; D019518:Postprandial Period; D012450:Safflower Oil / Q000008:administration & dosage / Q000494:pharmacology*; D012737:Sex Factors