The NUTRAOLEOUM Study, a randomized controlled trial, for achieving nutritional added value for olive oils

BACKGROUND: Virgin olive oil, a recognized healthy food, cannot be consumed in great quantities. We aim to assess in humans whether an optimized virgin olive oil with high phenolic content (OVOO, 429 mg/Kg) and a functional one (FOO), both rich in phenolic compounds (429 mg/Kg) and triterpenic acids...

Descripción completa

Detalles Bibliográficos
Autores principales: Biel, Sara, Mesa, Maria-Dolores, de la Torre, Rafael, Espejo, Juan-Antonio, Fernández-Navarro, Jose-Ramón, Fitó, Montserrat, Sánchez-Rodriguez, Estefanía, Rosa, Carmen, Marchal, Rosa, Alche, Juan de Dios, Expósito, Manuela, Brenes, Manuel, Gandul, Beatriz, Calleja, Miguel Angel, Covas, María-Isabel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2016
Materias:
Study Protocol
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5075414/
https://www.ncbi.nlm.nih.gov/pubmed/27770787
http://dx.doi.org/10.1186/s12906-016-1376-6

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5075414/
https://www.ncbi.nlm.nih.gov/pubmed/27770787
http://dx.doi.org/10.1186/s12906-016-1376-6

Ejemplares similares