Cargando…

Effect of Olive Pomace Oil on Cardiovascular Health and Associated Pathologies

Background: olive pomace oil (OPO) is a nutritionally relevant fat due to its high oleic acid content (C18:1) and the presence of a wide range of minor bioactive components. Although numerous in vitro and preclinical studies have been developed to study some of its characteristic components, the hea...

Descripción completa

Detalles Bibliográficos
Autores principales:	González-Rámila, Susana, Sarriá, Beatriz, Seguido, Miguel Ángel, García-Cordero, Joaquín, Bravo-Clemente, Laura, Mateos, Raquel
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9573716/ https://www.ncbi.nlm.nih.gov/pubmed/36235579 http://dx.doi.org/10.3390/nu14193927

Ejemplares similares

Olive Pomace Oil versus High Oleic Sunflower Oil and Sunflower Oil: A Comparative Study in Healthy and Cardiovascular Risk Humans
por: González-Rámila, Susana, et al.
Publicado: (2022)

Olive pomace oil can improve blood lipid profile: a randomized, blind, crossover, controlled clinical trial in healthy and at-risk volunteers
por: González-Rámila, Susana, et al.
Publicado: (2022)

Sustained Consumption of a Decaffeinated Green Coffee Nutraceutical Has Limited Effects on Phenolic Metabolism and Bioavailability in Overweight/Obese Subjects
por: Seguido, Miguel Ángel, et al.
Publicado: (2022)

Regular Consumption of Green Coffee Phenol, Oat β-Glucan and Green Coffee Phenol/Oat β-Glucan Supplements Does Not Change Body Composition in Subjects with Overweight and Obesity
por: García-Cordero, Joaquín, et al.
Publicado: (2022)

Dietary Supplements Containing Oat Beta-Glucan and/or Green Coffee (Poly)phenols Showed Limited Effect in Modulating Cardiometabolic Risk Biomarkers in Overweight/Obese Patients without a Lifestyle Intervention
por: García-Cordero, Joaquín, et al.
Publicado: (2023)

Appetite and Satiety Effects of the Acute and Regular Consumption of Green Coffee Phenols and Green Coffee Phenol/Oat β-Glucan Nutraceuticals in Subjects with Overweight and Obesity
por: Redondo-Puente, Mónica, et al.
Publicado: (2021)

The Mineral Oil Hydrocarbon Paradox in Olive Pomace Oils
por: Gómez-Coca, Raquel B., et al.
Publicado: (2023)

Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil
por: Álvarez, María Dolores, et al.
Publicado: (2022)

Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance
por: Álvarez, María Dolores, et al.
Publicado: (2023)

Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil
por: Turan, Sinem, et al.
Publicado: (2023)

Enrichment of Refined Olive Oils with Phenolic Extracts of Olive Leaf and Exhausted Olive Pomace
por: Vidal, Alfonso M., et al.
Publicado: (2022)

Antithrombotic and Antiatherosclerotic Properties of Olive Oil and Olive Pomace Polar Extracts in Rabbits
por: Tsantila, Nektaria, et al.
Publicado: (2007)

Quality and Nutritional Changes of Traditional Cupcakes in the Processing and Storage as a Result of Sunflower Oil Replacements with Refined Olive Pomace Oil
por: Velasco, Joaquín, et al.
Publicado: (2023)

Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods
por: Ruiz-Méndez, María-Victoria, et al.
Publicado: (2021)

Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils
por: Holgado, Francisca, et al.
Publicado: (2021)

Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration
por: Guerra, Daniela Rigo, et al.
Publicado: (2023)

Enzymatic Modification of Pomace Olive Oil with Natural Antioxidants: Effect on Oxidative Stability
por: Fotiadou, Renia, et al.
Publicado: (2023)

Green/Roasted Coffee May Reduce Cardiovascular Risk in Hypercholesterolemic Subjects by Decreasing Body Weight, Abdominal Adiposity and Blood Pressure
por: Sarriá, Beatriz, et al.
Publicado: (2020)

Olive pomace oil and acid oil as alternative fat sources in growing-finishing broiler chicken diets
por: Verge-Mèrida, G., et al.
Publicado: (2022)

Continuous Production of Dietetic Structured Lipids Using Crude Acidic Olive Pomace Oils
por: Souza-Gonçalves, Joana, et al.
Publicado: (2023)

Cocoa colonic phenolic metabolites are related to HDL-cholesterol raising effects and methylxanthine metabolites and insoluble dietary fibre to anti-inflammatory and hypoglycemic effects in humans
por: Sarriá, Beatriz, et al.
Publicado: (2020)

Evaluation of the in Vitro Anti-Atherogenic Properties of Lipid Fractions of Olive Pomace, Olive Pomace Enriched Fish Feed and Gilthead Sea Bream (Sparus aurata) Fed with Olive Pomace Enriched Fish Feed
por: Nasopoulou, Constantina, et al.
Publicado: (2013)

Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient
por: Nunes, Maria Antónia, et al.
Publicado: (2021)

Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed
por: Foti, Paola, et al.
Publicado: (2022)

Influence of Pomace Matrix and Cyclodextrin Encapsulation on Olive Pomace Polyphenols’ Bioaccessibility and Intestinal Permeability
por: Radić, Kristina, et al.
Publicado: (2020)

Ant Community Is Not Influenced by the Addition of Olive Mill Pomace Compost in Two Different Olive Crop Managements
por: González-Zamora, José E., et al.
Publicado: (2023)

Dried Destoned Virgin Olive Pomace: A Promising New By-Product from Pomace Extraction Process
por: Benincasa, Cinzia, et al.
Publicado: (2021)

Influence of Olive Pomace Blending on Antioxidant Activity: Additive, Synergistic, and Antagonistic Effects
por: Nunes, M. Antónia, et al.
Publicado: (2020)

Valorisation of Exhausted Olive Pomace by an Eco-Friendly Solvent Extraction Process of Natural Antioxidants
por: Gómez-Cruz, Irene, et al.
Publicado: (2020)

Flavanol Bioavailability in Two Cocoa Products with Different Phenolic Content. A Comparative Study in Humans
por: Gómez-Juaristi, Miren, et al.
Publicado: (2019)

Control of Several Emissions during Olive Pomace Thermal Degradation
por: Miranda, Teresa, et al.
Publicado: (2014)

Dataset on some soil properties improvement by the addition of olive pomace
por: Khdair, Adnan I., et al.
Publicado: (2019)

Effect of different types of olive oil pomace dietary supplementation on the rumen microbial community profile in Comisana ewes
por: Mannelli, Federica, et al.
Publicado: (2018)

Tissue specific effects of feeds supplemented with grape pomace or olive oil mill wastewater on detoxification enzymes in sheep
por: Kerasioti, Efthalia, et al.
Publicado: (2017)

Pomace Olive Oil Concentrated in Triterpenic Acids Restores Vascular Function, Glucose Tolerance and Obesity Progression in Mice
por: Claro-Cala, Carmen Maria, et al.
Publicado: (2020)

Developing an Olive Biorefinery in Slovenia: Analysis of Phenolic Compounds Found in Olive Mill Pomace and Wastewater
por: Miklavčič Višnjevec, Ana, et al.
Publicado: (2020)

Evaluation of the Environmental Benefits Associated with the Addition of Olive Pomace in the Manufacture of Lightweight Aggregates
por: Uceda-Rodríguez, Manuel, et al.
Publicado: (2020)

Materials Derived from Olive Pomace as Effective Bioadsorbents for the Process of Removing Total Phenols from Oil Mill Effluents
por: Mohamed Abdoul-Latif, Fatouma, et al.
Publicado: (2023)

Evaluation of the Efficacy and Synergistic Effect of α- and δ-Tocopherol as Natural Antioxidants in the Stabilization of Sunflower Oil and Olive Pomace Oil during Storage Conditions
por: Athanasiadis, Vassilis, et al.
Publicado: (2023)

Unveiling the Antioxidant Therapeutic Functionality of Sustainable Olive Pomace Active Ingredients
por: Quero, Javier, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_5rbqms0vujlkm9qc76ls8420nb