2024-03-28T10:10:04Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/563022021-09-06T10:48:33Zcom_10261_68com_10261_2col_10261_321
00925njm 22002777a 4500
dc
Fernández-Arche, Ángeles
author
Puerta, Rocío de la
author
Márquez-Martín, Ana
author
Ruiz-Gutiérrez, Valentina
author
2008-05
Olive pomace oil (‘orujo’ oil) is an olive oil product suitable for human consumption that is traditionally produced in Spain(1). The non-acylglycerol component of this oil is a good source of interesting minor components, e.g. triterpenes(2), or fatty alcohols, derived from waxy materials.
Proceedings of the Nutrition Society 67(1): E38 (2008)
0029-6651
http://hdl.handle.net/10261/56302
10.1017/S0029665108006472
1475-2719
Orujo olive oil
Nitric oxide
Eicosanoid
Cytokine
Macrophage
Effect of long-chain fatty alcohols from orujo olive oil on nitric oxide and eicosanoid generation