The NUTRAOLEOUM Study, a randomized controlled trial, for achieving nutritional added value for olive oils

BACKGROUND: Virgin olive oil, a recognized healthy food, cannot be consumed in great quantities. We aim to assess in humans whether an optimized virgin olive oil with high phenolic content (OVOO, 429 mg/Kg) and a functional one (FOO), both rich in phenolic compounds (429 mg/Kg) and triterpenic acids...

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Bibliografske podrobnosti
izdano v:BMC Complement Altern Med
Main Authors: Biel, Sara, Mesa, Maria-Dolores, de la Torre, Rafael, Espejo, Juan-Antonio, Fernández-Navarro, Jose-Ramón, Fitó, Montserrat, Sánchez-Rodriguez, Estefanía, Rosa, Carmen, Marchal, Rosa, Alche, Juan de Dios, Expósito, Manuela, Brenes, Manuel, Gandul, Beatriz, Calleja, Miguel Angel, Covas, María-Isabel
Format: Artigo
Jezik:Inglês
Izdano: BioMed Central 2016
Teme:
Study Protocol
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC5075414/
https://ncbi.nlm.nih.gov/pubmed/27770787
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12906-016-1376-6
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