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