000149095 001__ 149095
000149095 005__ 20250127144948.0
000149095 0247_ $$2doi$$a10.1002/mnfr.201100668
000149095 0248_ $$2sideral$$a78324
000149095 037__ $$aART-2012-78324
000149095 041__ $$aeng
000149095 100__ $$0(orcid)0000-0001-9578-6525$$aLou-Bonafonte, J.$$uUniversidad de Zaragoza
000149095 245__ $$aEfficacy of bioactive compounds from extra virgin olive oil to modulate atherosclerosis development
000149095 260__ $$c2012
000149095 5060_ $$aAccess copy available to the general public$$fUnrestricted
000149095 5203_ $$aAs olive oil is the main source of calories in the Mediterranean diet, a great deal of research has been devoted to characterizing its role in atherosclerosis. Virgin olive oil is an oily matrix that contains hydrocarbons, mainly squalene; triterpenes such as uvaol, erythrodiol, oleanolic, and maslinic acid; phytosterols; and a wide range of phenolic compounds comprising simple phenols, flavonoids, secoiridoids, and lignans. In this review, we analyze the studies dealing with atherosclerosis and olive oil in several species. A protective role of virgin olive oil against atherosclerosis has been shown in ApoE-deficient mice and hamsters. In the former animal, sex, dose, and dietary cholesterol are modulators of the outcome. Contradictory findings have been reported for rabbits, a circumstance that could be due to the profusion of experimental designs, differing in terms of doses and animal strains, as well as sources of olive oils. This role has yet to be fully validated in humans. Minor components of olive oil have been shown to be involved in atherosclerosis protection. Nevertheless, evidence of the potential of isolated compounds or the right combination of them to achieve the antiatherosclerotic effect of virgin olive oil is inconclusive and will undoubtedly require further experimental support.
000149095 536__ $$9info:eu-repo/grantAgreement/ES/CICYT-FEDER/SAF 2010-14958$$9info:eu-repo/grantAgreement/ES/DGA/PI025-08
000149095 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000149095 590__ $$a4.31$$b2012
000149095 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b4 / 124 = 0.032$$c2012$$dQ1$$eT1
000149095 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000149095 700__ $$0(orcid)0000-0003-1197-4276$$aArnal, C.$$uUniversidad de Zaragoza
000149095 700__ $$0(orcid)0000-0002-0108-1004$$aNavarro ,M. A.$$uUniversidad de Zaragoza
000149095 700__ $$0(orcid)0000-0002-8251-8457$$aOsada, J.$$uUniversidad de Zaragoza
000149095 7102_ $$11005$$2410$$aUniversidad de Zaragoza$$bDpto. Farmacología y Fisiolog.$$cÁrea Fisiología
000149095 7102_ $$11009$$2773$$aUniversidad de Zaragoza$$bDpto. Patología Animal$$cÁrea Sanidad Animal
000149095 7102_ $$11002$$2060$$aUniversidad de Zaragoza$$bDpto. Bioq.Biolog.Mol. Celular$$cÁrea Bioquímica y Biolog.Mole.
000149095 773__ $$g56, 7 (2012), 1043-1057$$pMOL NUTR FOOD RES$$tMOLECULAR NUTRITION & FOOD RESEARCH$$x1613-4125
000149095 8564_ $$s596193$$uhttps://zaguan.unizar.es/record/149095/files/texto_completo.pdf$$yPostprint
000149095 8564_ $$s1096350$$uhttps://zaguan.unizar.es/record/149095/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000149095 909CO $$ooai:zaguan.unizar.es:149095$$particulos$$pdriver
000149095 951__ $$a2025-01-27-14:45:24
000149095 980__ $$aARTICLE