The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors

@article{Covas2006TheEO,
  title={The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors},
  author={Maria-Isabel Covas and Kristiina Nyyssnen and Henrik Enghusen Poulsen and Jari E. Kaikkonen and H. J. Zunft and Holger Kiesewetter and Antonio Vittorino Gaddi and Rafael de la Torre and Jaakko Mursu and Hans Bumler and Simona Nascetti and Jukka T. Salonen and Montserrat Fit and Jyrki K. Virtanen and Jaume Marrugat},
  journal={Annals of Internal Medicine},
  year={2006},
  volume={145},
  pages={333-341}
}
Context Olive oil, the main fat in the Mediterranean diet, contains polyphenols, which have antioxidant properties and may affect serum lipid levels. Contribution The authors studied virgin olive oil (high in polyphenols), refined olive oil (low in polyphenols), and a mixture of the 2 oils in equal parts. Two hundred healthy young men consumed 25 mL of an olive oil daily for 3 weeks followed by the other olive oils in a randomly assigned sequence. Olive oils with greater polyphenol content… 

Olive oil and health effects: from epidemiological studies to the molecular mechanisms of phenolic fraction

Supporting the protective effects of olive oil against degenerative diseases found in large cohorts monitored in Southern European countries is found.

Olive oil and the cardiovascular system.

  • M. Covas
  • Biology
    Pharmacological research
  • 2007

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