The Fatty Acid Composition of Virgin Olive Oil from Different Cultivars Is Determinant for Foam Cell Formation by Macrophages

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 30, 2015, Pages 6731-6738

  Quintero Flórez, Angélica ^a   Sinausia Nieva, Laura ^b   Sánchez Ortíz, Araceli ^a   Beltrán, Gabriel ^a   Perona, Javier S ^b  

^a IFAPA CENTRO EL TORUÑO   (Spain)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

extra virgin olive oil; fatty acids; foam cells; lipid; macrophages

Indexed keywords

CELLS; CELLULAR MANUFACTURING; CYTOLOGY; LINOLEIC ACID; LIPIDS; MACROPHAGES; OLEIC ACID; OLIVE OIL; PROTEINS;

EXTRA VIRGIN OLIVE OIL; FATTY ACID COMPOSITION; FOAM CELLS; LIPID ACCUMULATIONS; MEDITERRANEAN DIET; MINOR COMPONENTS; TRIACYLGLYCEROLS; VIRGIN OLIVE OIL;

FATTY ACIDS;

GALEGA;

FATTY ACID; OLIVE OIL;

CELL DIFFERENTIATION; CHEMISTRY; CYTOLOGY; FOAM CELL; HUMAN; MACROPHAGE; METABOLISM;

CELL DIFFERENTIATION; FATTY ACIDS; FOAM CELLS; HUMANS; MACROPHAGES; OLIVE OIL;

EID: 84938630381     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b01626     Document Type: Article

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