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Minor Components of Olive Oil: Evidence to Date of Health Benefits in Humans

Olive oil is a functional food, which in addition to a high level of monounsaturated fatty acids also contains multiple minor components with biological properties. A large number of studies, mainly experimental, have been carried out on some of these components. However, the precepts of evidence-ba... Full description

Journal Title: Nutrition Reviews Oct 2006, Vol.64(10), pp.S20-S30
Main Author: Ruiz-Gutiérrez, Valentina
Other Authors: de La Torre, Rafael , Kafatos, Anthony
Format: Electronic Article Electronic Article
Language: English
Subjects:
ID: ISSN: 00296643
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recordid: proquest212337770
title: Minor Components of Olive Oil: Evidence to Date of Health Benefits in Humans
format: Article
creator:
  • Ruiz-Gutiérrez, Valentina
  • de La Torre, Rafael
  • Kafatos, Anthony
subjects:
  • Fatty Acids
  • Studies
  • Nutrition
  • Cholesterol
  • Diet
  • Olive Oil
  • Functional Foods & Nutraceuticals
ispartof: Nutrition Reviews, Oct 2006, Vol.64(10), pp.S20-S30
description: Olive oil is a functional food, which in addition to a high level of monounsaturated fatty acids also contains multiple minor components with biological properties. A large number of studies, mainly experimental, have been carried out on some of these components. However, the precepts of evidence-based medicine require adequate scientific evidence (level I or II) to be provided before nutritional recommendations for the general public can be formulated. In this review, we summarize the state of the art of the body of knowledge and discuss the extent to which there exists evidence for the health benefits of the minor components of olive oil. [PUBLICATION ]
language: eng
source:
identifier: ISSN: 00296643
fulltext: fulltext
issn:
  • 00296643
  • 0029-6643
url: Link


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subjectFatty Acids ; Studies ; Nutrition ; Cholesterol ; Diet ; Olive Oil ; Functional Foods & Nutraceuticals
descriptionOlive oil is a functional food, which in addition to a high level of monounsaturated fatty acids also contains multiple minor components with biological properties. A large number of studies, mainly experimental, have been carried out on some of these components. However, the precepts of evidence-based medicine require adequate scientific evidence (level I or II) to be provided before nutritional recommendations for the general public can be formulated. In this review, we summarize the state of the art of the body of knowledge and discuss the extent to which there exists evidence for the health benefits of the minor components of olive oil. [PUBLICATION ]
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titleMinor Components of Olive Oil: Evidence to Date of Health Benefits in Humans
authorRuiz-Gutiérrez, Valentina ; de La Torre, Rafael ; Kafatos, Anthony
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abstractOlive oil is a functional food, which in addition to a high level of monounsaturated fatty acids also contains multiple minor components with biological properties. A large number of studies, mainly experimental, have been carried out on some of these components. However, the precepts of evidence-based medicine require adequate scientific evidence (level I or II) to be provided before nutritional recommendations for the general public can be formulated. In this review, we summarize the state of the art of the body of knowledge and discuss the extent to which there exists evidence for the health benefits of the minor components of olive oil. [PUBLICATION ABSTRACT]
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doi10.1301/nr.2006.oct.S20-S30
date2006-10-01