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Open Access item Effect of long-chain fatty alcohols from orujo olive oil on nitric oxide and eicosanoid generation

Authors:Fernández-Arche, Ángeles
Puerta, R. de la
Márquez-Martín, Ana
Ruiz-Gutiérrez, Valentina
Keywords:Orujo olive oil, Nitric oxide, Eicosanoid, Cytokine, Macrophage
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
E-ISSNmetadata.dc.identifier.doi = DOI:1475-2719
Appears in Collections:(IG) Artículos

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