The Fatty Acid Composition of Virgin Olive Oil from Different Cultivars Is Determinant for Foam Cell Formation by Macrophages
Author:
Affiliation:
1. IFAPA Centro Venta del Llano, Cart. N-323a Km 18, 23620 Mengibar, Spain
2. Instituto de la Grasa, Campus Universidad Pablo de Olavide, Building 46, Ctra. Utrera km 1, 41013 Seville, Spain
Funder
Junta de Andaluc?a
Interprofesional del Aceite de Oliva Espa?ol
European Regional Development Fund
Ministerio de Ciencia e Innovaci?n
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b01626
Reference45 articles.
1. Olive oil and health: Summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008
2. Nutritional and Biological Properties of Extra Virgin Olive Oil
3. International Olive Conucil. Trade standard applying to olive oils and olive-pomace oils (February 2015). COI 2015, T.15/NC No. 3/REV.8 2015.
4. Influence of Harvest Date and Crop Yield on the Fatty Acid Composition of Virgin Olive Oils from Cv. Picual
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