Background: olive pomace oil (OPO) is a nutritionally relevant fat due to its high oleic acid
content (C18: 1) and the presence of a wide range of minor bioactive components. Although …

Purpose This study aimed to assess the effect of dietary consumption of olive pomace oil
(OPO) on blood lipids (primary outcome) and other cardiovascular disease (CVD) risk …

Olive pomace oil (OPO) is mainly a source of monounsaturated fat together with a wide
variety of bioactive compounds, such as triterpenic acids and dialcohols, squalene …

Purpose: No dietary interventional studies have reported the impact of olive oil on
cardiovascular risk markers in groups of different ethnic origins. We report a pilot …

Olive oil is the primary source of fat in the Mediterranean diet which is associated with a low
mortality for cardiovascular disease. In spite of this, data concerning olive oil consumption …

Olive oil (OO) is the most representative food in the traditional Mediterranean Diet (MedDiet).
Increasing evidences suggest that monounsaturated fatty acids (MUFA) as a nutrient, OO as …

Aims We reviewed the literature to date for high-level evidence on the cardiovascular and
other health effects of olive oil with a focus on the amount, frequency of use and type of olive …

Background and aim This network meta-analysis (NMA) compares the effects of different
types of olive oil (OO) on cardiovascular risk factors. Methods and results Literature search …

Abstract Purpose of Review The present narrative review focuses on the up-to-date clinical
data on the correlations between olive oil consumption and cardiovascular (CV) diseases …

Olive-pomace oil is rich in oleic acid, and thus it can be an interesting dietary fat alternative
as it can allow reaching the recommendation of consuming 20% of total diet energy in the …