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In summary, lauric acid is highly oxidized, whereas the polyunsaturated and monounsaturated fatty acids are fairly well oxidized. Oxidation of the long-chain, saturated fatty acids decreases with increasing carbon number.

SummaryBackground: Populations eating mainly vegetarian diets have lower blood pressure levels than those eating omnivorous diets. Epidemiologic findings suggest that eating fruits and vegetables lowers blood pressure.Hypothesis: Two hypotheses were tested: (1) that high intake of h i t s and vegetables lowers blood pressure, and (2) that an overall dietary pattern (known as the DASH diet, or DASH

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