نتایج جستجو برای: olive oil

تعداد نتایج: 146672  

Journal: :Arteriosclerosis, thrombosis, and vascular biology 2014
Álvaro Hernáez Sara Fernández-Castillejo Marta Farràs Úrsula Catalán Isaac Subirana Rosa Montes Rosa Solà Daniel Muñoz-Aguayo Anna Gelabert-Gorgues Óscar Díaz-Gil Kristiina Nyyssönen Hans-Joachim F Zunft Rafael de la Torre Sandra Martín-Peláez Anna Pedret Alan T Remaley María-Isabel Covas Montserrat Fitó

OBJECTIVE Olive oil polyphenols have shown beneficial properties against cardiovascular risk factors. Their consumption has been associated with higher cholesterol content in high-density lipoproteins (HDL). However, data on polyphenol effects on HDL quality are scarce. We, therefore, assessed whether polyphenol-rich olive oil consumption could enhance the HDL main function, its cholesterol eff...

Journal: :The British journal of nutrition 2015
Genevieve Buckland Carlos A Gonzalez

Consumption of olive oil within the Mediterranean diet has been long known to have many health benefits. However, only over the last decade has epidemiological research confirmed its protective role against developing several chronic diseases. The objective of this review was to give an overview of the state of art epidemiological evidence concerning the relationship between olive oil and key p...

Journal: :Food & function 2015
Marta Navarro Alberto Fiore Vincenzo Fogliano Francisco J Morales

Correction for 'Carbonyl trapping and antiglycative activities of olive oil mill wastewater' by Marta Navarro et al., Food Funct., 2015, 6, 574-583.

Journal: :Bioscience, biotechnology, and biochemistry 2008
Alessandra Ferramosca Viviana Savy Vincenzo Zara

Diet supplementation with olive oil exerts beneficial effects on an organism, even if an increase in the level of hepatic lipids has been concomitantly observed. This study was therefore designed to investigate whether the stimulation of lipogenesis was responsible for the olive oil-induced hepatic fat accumulation. In mice fed for 8 weeks with an olive oil-enriched diet, an increase of about 2...

2014
A. J. R. Bauer

Olive oil is among the most commonly adulterated food products. Raman spectroscopy has the potential to be utilized in measurements of olive oil to establish purity from adulteration with other, less expensive, oils. This application note reviews some of the most compelling data present in recent scientific literature to support this claim. Background and Motivation Extra‐virgin olive oil is in...

Journal: :The British journal of nutrition 2012
Emilio Ros

CHD is a leading cause of death and disability worldwide. Remarkably, CHD is largely preventable, as unhealthy lifestyles (smoking, lack of exercise and poor dietary habits) contribute to nearly 80 % of population-attributable risk. Among these lifestyle components, diet has been well studied. After decades of epidemiological, clinical and experimental research, an impressive body of scientific...

2015
Mary Flynn Selina Wang

Olive oil as medicine: the effect on lipids and lipoproteins This report focuses on studies examining the effect of olive oil on blood lipids (cholesterol and triglycerides) and lipoproteins (LDL, VLDL, and HDL). It is the first in a series of reports that summarize published studies examining the effect of extra virgin olive oil (EVOO) on clinical risk factors for chronic diseases. These repor...

Journal: :Contact dermatitis 2016
Olivier Aerts Julie Leysen Niels Horst Julien Lambert An Goossens

Olive oil is a mixture of several glycerides of (mainly) oleic acid, but also palmitic, linoleic, stearic and arachidic acids, and also contains squalene, phytosterol, tocopherol and phenolic compounds. It is considered to be a weak irritant and a low-risk sensitizer (1), with the actual allergen(s) being unknown. Apart from its culinary use and its presence in cosmetics, itmayalso beused in to...

Journal: :Korean journal for food science of animal resources 2015
Hyun-Jin Lee Eun-Hee Jung Sang-Hwa Lee Jong-Hee Kim Jae-Joon Lee Yang-Ii Choi

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12%...

Journal: :The American journal of clinical nutrition 2012
Genevieve Buckland Ana Lucia Mayén Antonio Agudo Noemie Travier Carmen Navarro José María Huerta María Dolores Chirlaque Aurelio Barricarte Eva Ardanaz Conchi Moreno-Iribas Pilar Marin J Ramón Quirós María-Luisa Redondo Pilar Amiano Miren Dorronsoro Larraitz Arriola Esther Molina María-José Sanchez Carlos A Gonzalez

BACKGROUND Olive oil consumption is associated with a decreased risk of several chronic diseases, in particular cardiovascular disease (CVD). However, data on the effects of olive oil on overall mortality are scarce. OBJECTIVE We evaluated the association between olive oil and overall and cause-specific mortality in the Spanish population in the European Prospective Investigation into Cancer ...

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