Digestion and absorption of olive oil

Digestion and absorption of olive oil

Olive oil is a monounsaturated (oleic acid)-rich fat, mainly constituted by triglycerides (>98 %) and minor compounds. As other macronutrients, dietary triglyceride digestion and absorption are a complex processes involving enzyme activities and physicochemical changes. In humans, hydrolysis of o...

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Bibliographic Details
Main Authors: Beatriz Bermúdez, Yolanda M. Pacheco, Sergio López, Rocío Abia, Francisco J.G. Muriana
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 2004-03-01
Series:Grasas y Aceites
Subjects:
olive oil
monounsaturated fatty acids
minor compounds
gastric and intestinal digestion
gastric and intestinal absorption
mediterranean diet
Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/141

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http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/141

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