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Artículo
Pomace Olive Oil Improves Endothelial Function in Spontaneously Hypertensive Rats by Increasing Endothelial Nitric Oxide Synthase Expression
(Oxford University Press, 2007)
Background: The effect of dietary pomace olive oil, which has the same concentration of oleic acid but a higher proportion of oleanolic acid (OA) than olive oil, was examined on animal models of hypertension for the first ...
Artículo
Effect of dietary oils on oxidative stress and cytokine production by murine macrophages
(Cambridge University Press, 2008)
Artículo
Potential vasorelaxant effects of oleanolic acid and erythrodiol, two triterpenoids contained in 'orujo' olive oil, on rat aorta
(Cambridge University Press, 2004)
Orujo' olive oil is obtained by chemical processes from the waste resulting from the mechanical extraction of virgin olive oil. The aim of the present study was to evaluate a new pharmacological property of two natural ...
Artículo
Estudio de valor nutritivo y toxicidad de chamissoa altissima (jacq.) Hbk. Amaranthaceae
(Cita Publicaciones y Documentación, S.L., 2005)
Artículo
Long-chain fatty alcohols from pomace olive oil modulate the release of proinflammatory mediators
(Elsevier, 2009)
Pomace olive oil is a by-product of olive oil extraction that is traditionally produced and consumed in Spain. The nonglyceride matter of this oil is a good source of interesting minor compounds, like long-chain fatty ...
Artículo
Effect of long-chain fatty alcohols from orujo olive oil on nitric oxide and eicosanoid generation
(Cambridge University Press, 2008)
Artículo
Effects of pomace olive oil-enriched diets on endothelial function of small mesenteric arteries from spontaneously hypertensive rats
(Cambridge University Press, 2009)
Pomace olive oil (POM), an olive oil subproduct traditionally used in Spain, is a good source of minor components from the unsaponifiable fraction such as triterpenoids, mainly in the form of oleanolic acid, which induces ...