Supplementation with antioxidant-rich extra virgin olive oil prevents hepatic oxidative stress and reduction of desaturation capacity in mice fed a high-fat diet: Effects on fatty acid composition in liver and extrahepatic tissues

Nutrition ◽  
2016 ◽  
Vol 32 (11-12) ◽  
pp. 1254-1267 ◽  
Author(s):  
Miguel Angel Rincón-Cervera ◽  
Rodrigo Valenzuela ◽  
María Catalina Hernandez-Rodas ◽  
Macarena Marambio ◽  
Alejandra Espinosa ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Olive Oil ◽  
Acid Composition ◽  
High Fat Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
High Fat ◽  
Extrahepatic Tissues

scholarly journals DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents

2012 ◽  
Vol 61 (6) ◽  
pp. 303-309 ◽  
Author(s):  
Lorenzo Cerretani ◽  
Alessandra Bendini ◽  
Massimiliano Rinaldi ◽  
Maria Paciulli ◽  
Stefano Vecchio ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Olive Oil ◽  
Acid Composition ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Oil Stability

scholarly journals Preliminary Study and Observation of “Kalamata PDO” Extra Virgin Olive Oil, in the Messinia Region, Southwest of Peloponnese (Greece)

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 610 ◽  
Author(s):  
Vasiliki Skiada ◽  
Panagiotis Tsarouhas ◽  
Theodoros Varzakas
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Olive Oil ◽  
Acid Composition ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Oils ◽  
Protected Designation Of Origin ◽  
Wax Content ◽  
Olive Oil Analysis

While there has been considerable research related to Koroneiki cultivar in different areas in Greece, no systematic work has been carried out on olive oil analysis from one of the most important olive-growing regions in Greece, located southwest of Peloponnese, Messinia. This work is the first systematic attempt to study the profile of Messinian olive oils and evaluate to what extent they comply with the recent EU regulations in order to be classified as “Kalamata Protected Designation of Origin (PDO)”-certified products. Quality indices were measured and detailed analyses of sterols, triterpenic dialcohols, fatty acid composition and wax content were conducted in a total of 71 samples. Messinian olive oils revealed a high-quality profile but, at the same time, results demonstrated major fluctuations from the established EU regulatory limits on their chemical parameters. Results showed low concentrations of total sterols, with 66.7% of the examined samples below the regulated set limits for Kalamata PDO status; high concentrations of campesterol, with a total of 21.7%, exceeding the legal maximum of 4.0%; and a slight tendency of high total erythrodiol content. Fatty acid composition and wax content were within the normal range expected for the extra virgin olive oil (EVOO) category. However, the narrower established PDO limits in specific fatty acids showed some fluctuations in a few cases.

scholarly journals Liver Fatty Acid Composition and Inflammation in Mice Fed with High-Carbohydrate Diet or High-Fat Diet

Nutrients ◽  
2016 ◽  
Vol 8 (11) ◽  
pp. 682 ◽  
Author(s):  
Lorena da Silva-Santi ◽  
Marina Antunes ◽  
Silvana Caparroz-Assef ◽  
Fabiana Carbonera ◽  
Laureane Masi ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
High Fat Diet ◽  
High Carbohydrate Diet ◽  
Liver Fatty Acid ◽  
High Fat ◽  
Carbohydrate Diet ◽  
High Carbohydrate

scholarly journals Changes in fatty acid composition in tissue and serum of obese cats fed a high fat diet

2015 ◽  
Vol 11 (1) ◽  
Author(s):  
Megumi Fujiwara ◽  
Nobuko Mori ◽  
Touko Sato ◽  
Hiroyuki Tazaki ◽  
Shingo Ishikawa ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
High Fat Diet ◽  
High Fat

Improving the fatty acid composition of ‘Chemlali’ virgin olive oil through clonal selection

2009 ◽  
Vol 84 (2) ◽  
pp. 155-160 ◽  
Author(s):  
I. Oueslati ◽  
W. Taamalli ◽  
F.M. Haddada ◽  
H. Manai ◽  
A. Trigui ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Olive Oil ◽  
Acid Composition ◽  
Clonal Selection ◽  
Virgin Olive Oil

scholarly journals Impact of exercise and dietary fatty acid composition from a high-fat diet on markers of hunger and satiety

Appetite ◽  
2011 ◽  
Vol 56 (1) ◽  
pp. 171-178 ◽  
Author(s):  
J.A. Cooper ◽  
A.C. Watras ◽  
C.M. Paton ◽  
F.H. Wegner ◽  
A.K. Adams ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
High Fat Diet ◽  
Dietary Fatty Acid ◽  
High Fat ◽  
Dietary Fatty Acid Composition

Supplementation with Docosahexaenoic Acid and Extra Virgin Olive Oil Prevents Liver Steatosis Induced by a High‐Fat Diet in Mice through PPAR‐α and Nrf2 Upregulation with Concomitant SREBP‐1c and NF‐kB Downregulation

2017 ◽  
Vol 61 (12) ◽  
pp. 1700479 ◽  
Author(s):  
María C. Hernández‐Rodas ◽  
Rodrigo Valenzuela ◽  
Francisca Echeverría ◽  
Miguel Ángel Rincón‐Cervera ◽  
Alejandra Espinosa ◽  
...  
Keyword(s):  
Docosahexaenoic Acid ◽  
Olive Oil ◽  
High Fat Diet ◽  
Liver Steatosis ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
High Fat
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