Effect of virgin olive oil as spreadable preparation on atherosclerosis compared to dairy butter in apoe-deficient mice

HIGHLIGHTS

• What: This study was carried out to investigate the anti-atherosclerotic effect of a new formulation of extra virgin olive oil in solid form compared to butter. In the present work, the presence of unsaponifiable compounds in S-VO in a similar amount to commercial EVOO compared to an animal fat deprived of them could contribute to the beneficial effects observed in the S-VO and supply in solid format.
• Who: Roberto Martínez-Beamonte from the (UNIVERSITY) have published the research: Effect of virgin olive oil as spreadable preparation on atherosclerosis compared to dairy . . .
  

   

  

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