Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/41717
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dc.contributor.authorSanchez-Villegas, Almudenaen_US
dc.contributor.authorSanchez-Tainta, Anaen_US
dc.date.accessioned2018-08-01T16:56:09Z-
dc.date.available2018-08-01T16:56:09Z-
dc.date.issued2018en_US
dc.identifier.isbn9780128112595en_US
dc.identifier.otherScopus-
dc.identifier.urihttp://hdl.handle.net/10553/41717-
dc.description.abstractOlive oil has been recognized for centuries for its nutritional and healthy properties. Its beneficial effects on cardiovascular risk are based on improvements in lipid profiles, inflammation, endothelial function, blood pressure, insulin resistance, or weight control. Also its consumption has been related to lower risk of developing diabetes, hypertension, metabolic syndrome, or obesity. Although fatty acids represent more than 98% of its composition being monounsaturated fatty acids such as oleic acid the most important ones, other minor components from olive oil (especially phenolic compounds) are of special importance in cardiovascular health. Several epidemiological studies have analyzed the role of olive oil with the main results obtained from extra-virgin olive oil (rich in these minor components).en_US
dc.languageengen_US
dc.publisherAcademic Press (Elsevier)en_US
dc.sourcePrevention of cardiovascular disease through the mediterranean diet / Almudena Sánchez-Villegas y Ana Sánchez-Tainta (Eds), Chapter 4, p. 59-87en_US
dc.subject3206 Ciencias de la nutriciónen_US
dc.subject.otherExtra-virgin olive oilen_US
dc.subject.otherMonounsaturated fatty acidsen_US
dc.subject.otherOleic aciden_US
dc.subject.otherPhenolic compoundsen_US
dc.subject.otherPolyphenolsen_US
dc.subject.otherOleuropeinen_US
dc.titleVirgin olive oil: a mediterranean diet essentialen_US
dc.typeinfo:eu-repo/semantics/bookParten_US
dc.typeBooken_US
dc.identifier.doi10.1016/B978-0-12-811259-5.00004-4en_US
dc.identifier.scopus85083207373-
dc.identifier.isi000431167100005-
dc.contributor.authorscopusid6602876903-
dc.contributor.authorscopusid24385916600-
dc.description.lastpage87en_US
dc.description.firstpage59en_US
dc.investigacionCiencias de la Saluden_US
dc.type2Capítulo de libroen_US
dc.contributor.daisngid289030-
dc.contributor.daisngid1849521-
dc.utils.revisionen_US
dc.contributor.wosstandardWOS:Sanchez-Villegas, A-
dc.contributor.wosstandardWOS:Sanchez-Tainta, A-
dc.date.coverdate2018en_US
dc.identifier.ulpgces
item.grantfulltextnone-
item.fulltextSin texto completo-
crisitem.author.deptGIR Nutrición-
crisitem.author.deptIU de Investigaciones Biomédicas y Sanitarias-
crisitem.author.deptDepartamento de Ciencias Clínicas-
crisitem.author.orcid0000-0001-7733-9238-
crisitem.author.parentorgIU de Investigaciones Biomédicas y Sanitarias-
crisitem.author.fullNameSánchez Villegas, Almudena-
Appears in Collections:Capítulo de libro
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