Extra virgin olive oil and oleic acid

• Autores: M Cocchi, L. Tonello, Jesús Román Martínez Álvarez, G. Lercker, Giuseppe M. Caramia
• Localización: Nutrición clínica y dietética hospitalaria, ISSN 0211-6057, Vol. 29, Nº. 3, 2009, págs. 12-24
• Idioma: inglés
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• Resumen

  • For many decades, researchers have investigated the relationships between health status and consumption of extra virgin olive oil. Extra virgin olive oil (and oleic acid) is considered important for the prevention of coronary heart disease. While the biomolecular aspects involving G protein need further research, oleic acid levels in platelets may be a discriminating factor, together with linoleic and arachidonic acid, for coronary heart disease. There is still ample debate regarding the effects of oleic acid alone or in combination with antioxidants.