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 …

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 …

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 …

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 …

Objective: We aim to report a systematic review and meta-analysis of randomized controlled
trials (RCTs) on effects of olive oil consumption compared with other plant oils on blood …

Background Cardiovascular diseases are the world's leading cause of death. Prevention by
nutrition is an easy and effective approach especially by advising foods with nutraceutic …

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 …

Background: Despite the marked increase in cardiovascular risk factors in Spain in recent
years, the prevalence and incidence of cardiovascular diseases have not risen as expected …

Purpose Overweight and obesity are associated with many health problems, including
cardiovascular disease (CVD). Evidence from previous studies has shown that extracts from …

Purpose Dyslipidemia and impaired glucose metabolism are the main health issues of
growing prevalence and significant high healthcare cost, requiring novel prevention and/or …