Effect of virgin olive oil as spreadable preparation on atherosclerosis compared to dairy butter in Apoe-deficient mice.

Roberto Martínez-BeamonteCristina BarranqueroSonia GascónJuan MariñoCarmen ArnalGloria EstopañánMaría Jesús Rodriguez-YoldiJoaquín Carlos SurraOlga Martín-BellosoIsabel Odriozola-SerranoIsrael OrmanJose Carlos SegoviaJesús OsadaMaría Ángeles Navarro

Published in: Journal of physiology and biochemistry (2024)

Extra virgin olive oil prepared in spreadable form maintained the delay in atheroma plaque progression compared to butter.

Keyphrases

fatty acid
cardiovascular disease
coronary artery disease
cognitive decline
high fat diet
molecularly imprinted
high resolution
skeletal muscle
mild cognitive impairment
mass spectrometry
insulin resistance
liquid chromatography