Bioactive compounds in pomace olive oil modulate the inflammatory response elicited by postprandial triglyceride-rich lipoproteins in BV-2 cells

Author:

Espinosa Juan Manuel1,Quintero-Flórez Angélica2,Carrasquilla Natalia1,Montero Emilio3,Rodríguez-Rodríguez Ana3,Castellano José María1ORCID,Perona Javier S.1ORCID

Affiliation:

1. Instituto de la Grasa, Department of Food and Health, Spanish National Research Council (CSIC), Campus University Pablo de Olavide, 41013, Seville, Spain

2. Department of Preventive Medicine and Public Health, University of Seville, Seville, Spain

3. University Hospital Virgen del Rocío, Andalusian Regional Health Service, Seville, Spain

Abstract

Triglyceride-rich lipoproteins obtained from pomace olive oil consumed by healthy women reduce microglial inflammation in BV-2 cells stimulated with LPS compared to high-oleic sunflower oil.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

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