Effects of an olive oil by-product on the cardiovascular risk profile: results of a randomized controlled clinical trial
Introduction: The nutraceutical effects of olive oil are mainly due to its phenolic compounds. During olive pressing, however, more than 95% of the total phenols remain in the waste, called by-product.
Source: Nutrition, Metabolism, and Cardiovascular Diseases : NMCD - Category: Nutrition Authors: M. Dinu, G. Pagliai, F. Scavone, B. Colombini, L. Bellumori, L. Cecchi, L. Giovannelli, N. Mulinacci, F. Sofi Source Type: research