Effects of an Olive By-Product Called Pâté on Cardiovascular Risk Factors.

Monica DinuGiuditta PagliaiFrancesca ScavoneMaria BellumoriLorenzo CecchiChiara NedianiNiccolò MagginiFrancesco SofiLisa GiovannelliNadia Mulinacci

Published in: Journal of the American College of Nutrition (2020)

In conclusion, the intake of OlP showed positive effects on several cardiovascular risk factors, demonstrating the nutraceutical potential of a widely available but, to date, underestimated olive oil by-product.

Keyphrases

cardiovascular risk factors
cardiovascular disease
metabolic syndrome
fatty acid
weight gain
human health
risk assessment
body mass index