TY  - JOUR
AU  - Biel, Sara
AU  - Mesa, Maria-Dolores
AU  - de la Torre, Rafael
AU  - Espejo, Juan-Antonio
AU  - Fernández-Navarro, Jose-Ramón
AU  - Fitó, Montserrat
AU  - Sánchez-Rodriguez, Estefanía
AU  - Rosa, Carmen
AU  - Marchal, Rosa
AU  - Alche, Juan de Dios
AU  - Expósito, Manuela
AU  - Brenes, Manuel
AU  - Gandul, Beatriz
AU  - Calleja, Miguel Angel
AU  - Covas, María-Isabel
PY  - 2016
DO  - 10.1186/s12906-016-1376-6
UR  - http://hdl.handle.net/10668/10555
T2  - BMC complementary and alternative medicine
AB  - Virgin olive oil, a recognized healthy food, cannot be consumed in great quantities. We aim to assess in humans whether an optimized virgin olive oil with high phenolic content (OVOO, 429 mg/Kg) and a functional one (FOO), both rich in phenolic...
LA  - en
KW  - Functional olive oil
KW  - Maslinic acid
KW  - Oleanolic acid
KW  - Olive oil
KW  - Olive oil polyphenols
KW  - Virgin olive oil
KW  - Adult
KW  - Biomarkers
KW  - DNA Damage
KW  - Functional Food
KW  - Humans
KW  - Inflammation
KW  - Lipid Metabolism
KW  - Middle Aged
KW  - Olive Oil
KW  - Oxidation-Reduction
KW  - Phenols
KW  - Triterpenes
KW  - Young Adult
TI  - The NUTRAOLEOUM Study, a randomized controlled trial, for achieving nutritional added value for olive oils.
TY  - research article
VL  - 16
ER  -