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dc.creatorGaforio, J.J. (José Juan)-
dc.creatorVisioli, F. (Francesco)-
dc.creatorAlarcón-de-la-Lastra, C. (Catalina)-
dc.creatorCastañer, O. (Olga)-
dc.creatorDelgado-Rodriguez, M. (Miguel)-
dc.creatorFito, M. (Montserrat)-
dc.creatorHernández, A.F. (Antonio F.)-
dc.creatorHuertas, J.R (Jesús R.)-
dc.creatorMartinez-Gonzalez, M.A. (Miguel Ángel)-
dc.creatorMenendez, J.A. (Javier A.)-
dc.creatorOsada, J. (Jesús) de la-
dc.creatorPapadaki, A. (Angeliki)-
dc.creatorParrón, T. (Tesifón)-
dc.creatorPereira, J.E. (Jorge E.)-
dc.creatorRosillo, M.A. (María A.)-
dc.creatorSánchez-Quesada, C. (Cristina)-
dc.creatorSchwingshackl, L. (Lukas)-
dc.creatorToledo, E. (Estefanía)-
dc.creatorTsatsakis, A.M. (Aristidis M.)-
dc.date.accessioned2021-11-09T13:52:25Z-
dc.date.available2021-11-09T13:52:25Z-
dc.date.issued2019-
dc.identifier.citationGaforio, J.J. (José Juan); Visioli, F. (Francesco); Alarcón-de-la-Lastra, C. (Catalina); et al. "Virgin olive oil and health: summary of the III international conference on virgin olive oil and health consensus report, JAEN (Spain) 2018". Nutrients. 11 (9), 2019, 2039es_ES
dc.identifier.issn2072-6643-
dc.identifier.urihttps://hdl.handle.net/10171/62497-
dc.description.abstractThe Mediterranean diet is considered as the foremost dietary regimen and its adoption is associated with the prevention of degenerative diseases and an extended longevity. The preeminent features of the Mediterranean diet have been agreed upon and the consumption of olive oil stands out as the most peculiar one. Indeed, the use of olive oil as the nearly exclusive dietary fat is what mostly characterizes the Mediterranean area. Plenty of epidemiological studies have correlated that the consumption of olive oil was associated with better overall health. Indeed, extra virgin olive oil contains (poly)phenolic compounds that are being actively investigated for their purported biological and pharma-nutritional properties. On 18 and 19 May 2018, several experts convened in Jaen (Spain) to discuss the most recent research on the benefits of olive oil and its components. We reported a summary of that meeting (reviewing several topics related to olive oil, not limited to health) and concluded that substantial evidence is accruing to support the widespread opinion that extra virgin olive oil should, indeed, be the fat of choice when it comes to human health and sustainable agronomy.es_ES
dc.description.sponsorshipThe meeting-III International Conference on Virgin Olive Oil and Health (O_LIVE 2018)-was supported by the Diputación de Jaén (Spain).es_ES
dc.language.isoenges_ES
dc.publisherMDPI AGes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.subjectOlive oiles_ES
dc.subjectPolyphenolses_ES
dc.subjectHydroxytyrosoles_ES
dc.subjectMediterranean dietes_ES
dc.subjectCardiovascular diseasees_ES
dc.subjectCanceres_ES
dc.subjectNeurodegenerationes_ES
dc.subjectSustainable dietes_ES
dc.subjectsustainable agriculturees_ES
dc.titleVirgin olive oil and health: summary of the III international conference on virgin olive oil and health consensus report, JAEN (Spain) 2018es_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.description.noteThis article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).es_ES
dc.identifier.doi10.3390/nu11092039-
dadun.citation.number9es_ES
dadun.citation.publicationNameNutrientses_ES
dadun.citation.startingPage2039es_ES
dadun.citation.volume11es_ES

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