Dietary supplementation with olive oil leads to improved lipoprotein spectrum and lower n-6 PUFAs in elderly subjects

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Article citation: Haban P, Klvanova J, Zidekova E, Nagyova A. Dietary supplementation with olive oil leads to improved lipoprotein spectrum and lower n-6 PUFAs in elderly subjects. Med Sci Monit. 2004;10(4):PI49–PI54.

Link to view/access: https://www.medscimonit.com/abstract/index/idArt/11621/act/2

Effect of cooking on olive oil quality attributes

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Extra virgin olive oil up-regulates CB 1 tumor suppressor gene in human colon cancer cells and in rat colon via epigenetic mechanisms

Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil.

A response to the recent study ‘Association Between Dietary Habits in Midlife with Dementia Incidence Over a 20 year period’ from the Olive Wellness Institute Scientific Advisory Committee