The Effect of Minor Constituents of Olive Oil on Cardiovascular Disease: New Findings
Open Access
- 1 May 1998
- journal article
- review article
- Published by Oxford University Press (OUP) in Nutrition Reviews
- Vol. 56 (5), 142-147
- https://doi.org/10.1111/j.1753-4887.1998.tb01739.x
Abstract
There has been much interest regarding the components that contribute to the beneficial health effects of the Mediterranean diet. Recent findings sugKeywords
This publication has 21 references indexed in Scilit:
- Oleuropein inhibits LDL oxidation and increases no production from macrophages: Visioli F. and Galli C. Inst. Pharmacol. Sci., Univ. Milan, Milan, ItalyProstaglandins, Leukotrienes & Essential Fatty Acids, 1997
- Monounsaturated Versus Polyunsaturated Dietary Fat and Serum LipidsArteriosclerosis, Thrombosis, and Vascular Biology, 1995
- Low density lipoprotein oxidation is inhibited in vitro by olive oil constituentsAtherosclerosis, 1995
- Characterization of virgin olive oils by sexia expert systemProgress in Lipid Research, 1994
- Oleuropein protects low density lipoprotein from oxidationLife Sciences, 1994
- Aroma of virgin olive oil: Biogenesis of the "green" odor notesJournal of Agricultural and Food Chemistry, 1993
- Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives.Journal of Agricultural and Food Chemistry, 1993
- Effect of dietary fatty acids on serum lipids and lipoproteins. A meta-analysis of 27 trials.Arteriosclerosis and Thrombosis: A Journal of Vascular Biology, 1992
- Phenolic compounds and stability of virgin olive oil—Part IFood Chemistry, 1992
- Beyond CholesterolNew England Journal of Medicine, 1989