Triterpenic compounds from "orujo" olive oil elicit vasorelaxation in aorta from spontaneously hypertensive rats.

@article{RodrguezRodrguez2006TriterpenicCF,
  title={Triterpenic compounds from "orujo" olive oil elicit vasorelaxation in aorta from spontaneously hypertensive rats.},
  author={Rosal{\'i}a Rodr{\'i}guez-Rodr{\'i}guez and Javier Sanchez Perona and Mar{\'i}a Dolores Herrera and Valentina Ru{\'i}z-Guti{\'e}rrez},
  journal={Journal of agricultural and food chemistry},
  year={2006},
  volume={54 6},
  pages={2096-102}
}
There is currently a considerable amount of interest in the benefits of certain dietary elements, and in particular of olive oil, in endothelial function and thus in hypertension. "Orujo" or pomace olive oil is obtained from the residues of the olive by a novel centrifugation process, and it is a good dietary source of triterpenic compounds such as oleanolic and maslinic acid, erythrodiol, and uvaol. Until now, there was no information available regarding the properties of these triterpenoids… CONTINUE READING

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