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Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/56302
Title: Effect of long-chain fatty alcohols from orujo olive oil on nitric oxide and eicosanoid generation
Authors: Fernández-Arche, Ángeles; Puerta, Rocío de la; Márquez-Martín, Ana; Ruiz-Gutiérrez, Valentina
Keywords: Orujo olive oil
Nitric oxide
Issue Date: May-2008
Publisher: Cambridge University Press
Citation: Proceedings of the Nutrition Society 67(1): E38 (2008)
Abstract: 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.
Description: 1st International Immunonutrition Workshop, Valencia, 3–5 October 2007, Valencia, Spain
Publisher version (URL): http://dx.doi.org/10.1017/S0029665108006472
URI: http://hdl.handle.net/10261/56302
ISSN: 0029-6651
DOI: 10.1017/S0029665108006472
E-ISSN: 1475-2719
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