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2015
Among vegetable oils, olive oil and in particular extra-virgin olive oil has nutritional and sensory characteristics that make it unique and a basic component of the Mediterranean diet. Olive oil has always been used over the centuries for its preventive and therapeutic properties, as well as precious and valuable dietary added fat.
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Among vegetable oils, olive oil and in particular extra-virgin olive oil has nutritional and sensory characteristics that make it unique and a basic component of the Mediterranean diet. Olive oil has always been used over the centuries for its preventive and therapeutic properties, as well as precious and valuable dietary added fat.
Calabriso N +3 more
openaire +2 more sources
Neurology, 2011
Hundreds of studies on the potentially beneficial effects of the Mediterranean-type diet have focused on vascular disease, several forms of cancer, and overall mortality. Although the Mediterranean-type diet shares many features with many other healthy dietary patterns, it is distinct in its high fat content, mainly from olive oil.1 This feature may ...
Nikolaos Scarmeas, L. Dauchet
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Hundreds of studies on the potentially beneficial effects of the Mediterranean-type diet have focused on vascular disease, several forms of cancer, and overall mortality. Although the Mediterranean-type diet shares many features with many other healthy dietary patterns, it is distinct in its high fat content, mainly from olive oil.1 This feature may ...
Nikolaos Scarmeas, L. Dauchet
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Olive Oil: ¿Virgin or refined? and ¿Pomace-olive oil?
2020International Meeting on Fats and Oils (2020)
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2008
AbstractThis chapter describes the olive oil extraction, characteristics, storage, bottling, sensory evaluation, and certification. The criteria for determination of quality (free acidity, oxidation, colour and organoleptic traits) are given. Various conventional (determination of physical and chemical constants and chemical compounds of olive oil ...
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AbstractThis chapter describes the olive oil extraction, characteristics, storage, bottling, sensory evaluation, and certification. The criteria for determination of quality (free acidity, oxidation, colour and organoleptic traits) are given. Various conventional (determination of physical and chemical constants and chemical compounds of olive oil ...
openaire +1 more source
Journal of the American College of Cardiology, 2022
Günther Silbernagel +3 more
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Günther Silbernagel +3 more
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