ReviewNutrients2019
The Nutraceutical Value of Olive Oil and Its Bioactive Constituents on the Cardiovascular System. Focusing on Main Strategies to Slow Down Its Quality Decay during Production and Storage.
Review in Nutrients, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
21 citing papers in PubMed.
- The Potential of Black Soldier Fly (Foods (Basel, Switzerland) · 2025Article
- Global Status, Recent Trends, and Knowledge Mapping of Olive Bioactivity Research Through Bibliometric Analysis (2000-2024).Foods (Basel, Switzerland) · 2025Review
- Analytical Determination of Squalene in Extra Virgin Olive Oil and Olive Processing By-Products, and Its Valorization as an Ingredient in Functional Food-A Critical Review.Molecules (Basel, Switzerland) · 2024Review
- Effect of the Addition of Yellow Mealworm (Foods (Basel, Switzerland) · 2024Article
- Enrichment of Olive Oils with Natural Bioactive Compounds from Aromatic and Medicinal Herbs: Phytochemical Analysis and Antioxidant Potential.Molecules (Basel, Switzerland) · 2024Article
- Bioactive Compounds for Customized Brain Health: What Are We and Where Should We Be Heading?International journal of environmental research and public health · 2023Review
- The Ancient Olive Trees (Plants (Basel, Switzerland) · 2023Article
- Protective Effect of Treated Olive Mill Wastewater on Target Bacteria and Mitochondrial Voltage-Dependent Anion-Selective Channel 1.Antioxidants (Basel, Switzerland) · 2023Article
- Application of Doehlert Experimental Design for Optimization of a New-Based Hydrophilic Interaction Solid-Phase Extraction of Phenolic Acids from Olive Oils.Molecules (Basel, Switzerland) · 2023Article
- Characterization of Buriti (Nutrients · 2022Article
- Olive Oil Traceability Studies Using Inorganic and Isotopic Signatures: A Review.Molecules (Basel, Switzerland) · 2022Review
- Correlation between Chemical Characterization and Biological Activity: An Urgent Need for Human Studies Using Extra Virgin Olive Oil.Antioxidants (Basel, Switzerland) · 2022Review
- Trace Elements Analysis of Tunisian and European Extra Virgin Olive Oils by ICP-MS and Chemometrics for Geographical Discrimination.Foods (Basel, Switzerland) · 2021Article
- Looking for Minor Phenolic Compounds in Extra Virgin Olive Oils Using Neutron and Raman Spectroscopies.Antioxidants (Basel, Switzerland) · 2021Article
- Pathophysiological Basis for Nutraceutical Supplementation in Heart Failure: A Comprehensive Review.Nutrients · 2021Review
- By-Products from Winemaking and Olive Mill Value Chains for the Enrichment of Refined Olive Oil: Technological Challenges and Nutraceutical Features.Foods (Basel, Switzerland) · 2020Article
- Triacylglycerols and Fatty Acid Compositions of Cucumber, Tomato, Pumpkin, and Carrot Seed Oils by Ultra-Performance Convergence Chromatography Combined with Quadrupole Time-of-Flight Mass Spectrometry.Foods (Basel, Switzerland) · 2020Article
- A Mixture of Algae and Extra Virgin Olive Oils Attenuates the Cardiometabolic Alterations Associated with Aging in Male Wistar Rats.Antioxidants (Basel, Switzerland) · 2020Article
- Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System.Nutrients · 2020Article
- Metabolomic Study to Evaluate the Transformations of Extra-Virgin Olive Oil's Antioxidant Phytochemicals During In Vitro Gastrointestinal Digestion.Antioxidants (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
Cardiovascular diseases represent the principal cause of morbidity and mortality worldwide. It is well-known that oxidative stress and inflammatory processes are strongly implicated in their pathogenesis; therefore, anti-oxidant and anti-inflammatory agents can represent effective tools. In recent years a large number of scientific reports have pointed out the nutraceutical and nutritional value of extra virgin olive oils (EVOO), strongholds of the Mediterranean diet, endowed with a high nutritional quality and defined as functional foods. In regard to EVOO, it is a food composed of a major saponifiable fraction, represented by oleic acid, and a minor unsaponifiable fraction, including a high number of vitamins, polyphenols, and squalene. Several reports suggest that the beneficial effects of EVOO are linked to the minor components, but recently, further studies have shed light on the health effects of the fatty fraction and the other constituents of the unsaponifiable fraction. In the first part of this review, an analysis of the clinical and preclinical evidence of the cardiovascular beneficial effects of each constituent is carried out. The second part of this review is dedicated to the main operating conditions during production and/or storage that can directly influence the shelf life of olive oil in terms of both nutraceutical properties and sensory quality.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.