Prostaglandins Leukot. Essent. Fatty Acids
Iron-induced derangement in hepatic ?-5 and ?-6 desaturation capacity and fatty acid profile leading to steatosis: Impact on extrahepatic tissues and prevention by antioxidant-rich extra virgin olive oil.
Barrera C, Valenzuela R, Rincón MA, Espinosa A, López-Arana S, González-Mañan D, Romero N, Vargas R, Videla LA
The administration of iron induces liver oxidative stress and depletion of long-chain polyunsaturated fatty acids (LCPUFAs), n-6/n-3 LCPUFA ratio enha ...
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Source: PubMed
Nutr Metab Cardiovasc Dis 2019 Dec 14
Addition of fish oil to atherogenic high fat diet inhibited atherogenesis while olive oil did not, in LDL receptor KO mice.
Harari A, Leikin Frenkel A, Barshack I, Sagee A, Cohen H, Kamari Y, Harats D, Kandel Kfir M, Shaish A
Mediterranean diet has been associated with decreased cardiovascular morbidity and mortality. Both fish and olive oil are key components of this diet. ...
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Source: PubMed
Nutr Metab Cardiovasc Dis 2019 Dec 12
Exclusive olive oil consumption was favorably associated with metabolic indices and lifestyle factors in schoolchildren.
Tambalis KD, Panagiotakos DB, Psarra G, Sidossis LS
Olive oil consumption has been suggested to favorably impact children's health. The present study aimed to identify possible associations between excl ...
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Source: PubMed
Microbiome
Linking belowground microbial network changes to different tolerance level towards Verticillium wilt of olive.
Fernández-González AJ, Cardoni M, Gómez-Lama Cabanás C, Valverde-Corredor A, Villadas PJ, Fernández-López M, Mercado-Blanco J
Verticillium wilt of olive (VWO) is caused by the soilborne fungal pathogen Verticillium dahliae. One of the best VWO management measures is the use o ...
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Source: PubMed
Food Chem
Olive oil mixtures. Part one: Decisional trees or how to verify the olive oil percentage in declared blends.
Gómez-Coca RB, Pérez-Camino MDC, Martínez-Rivas JM, Bendini A, Gallina Toschi T, Moreda W
The commercialization of declared blends of olive oil and seed oil is something long approved by the European Union. There, the olive oil percentage m ...
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Source: PubMed
