Addition of Olive Leaf Extract to a Mixture of Algae and Extra Virgin Olive Oils Decreases Fatty Acid Oxidation and Synergically Attenuates Age-Induced Hypertension, Sarcopenia and Insulin Resistance in Rats

Addition of Olive Leaf Extract to a Mixture of Algae and Extra Virgin Olive Oils Decreases Fatty Acid Oxidation and Synergically Attenuates Age-Induced Hypertension, Sarcopenia and Insulin Resistance in Rats

Olive-derived products, such as virgin olive oil (EVOO) and/or olive leaf extracts (OLE), exert anti-inflammatory, insulin-sensitizing and antihypertensive properties and may be useful for stabilizing omega 3 fatty acids (n-3 PUFA) due to their high content in antioxidant compounds. In this study, t...

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Bibliographic Details
Main Authors: Daniel González-Hedström, María de la Fuente-Fernández, Teresa Priego, Ana Isabel Martín, Sara Amor, Asunción López-Calderón, Antonio Manuel Inarejos-García, Ángel Luís García-Villalón, Miriam Granado
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Antioxidants
Subjects:
aging
olive leaf extract
omega 3 fatty acids
algae oil
extra virgin olive oil
insulin resistance
Online Access:https://www.mdpi.com/2076-3921/10/7/1066

Internet

https://www.mdpi.com/2076-3921/10/7/1066

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