{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["11(9)"],"submitter":["Flori L"],"pubmed_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"],"journal":["Nutrients"],"pagination":["E1962"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC6770508"],"repository":["biostudies-literature"],"pubmed_title":["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."],"pmcid":["PMC6770508"],"pubmed_authors":["Zinnai A","Donnini S","Testai L","Venturi F","Calderone V","Taglieri I","Flori L"],"additional_accession":[]},"is_claimable":false,"name":"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.","description":"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","dates":{"release":"2019-01-01T00:00:00Z","publication":"2019 Aug","modification":"2025-06-01T03:51:36.397Z","creation":"2025-06-01T03:51:36.397Z"},"accession":"S-EPMC6770508","cross_references":{"pubmed":["31438562"],"doi":["10.3390/nu11091962"]}}