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Based on shared molecular compounds · click to explore
Peer-Reviewed Optimal Ranges
Temperature
50°C
6070
Based on 2 papers
Safety thresholds
fermentation of Bella di Cerignola olives→ results in →decrease of pH
threshold: below the safety break point
“The result is a decrease of the pH below the safety break point.”
What science says
compound effect
“an increase in phospholipid content (186.7 (sd 3.2) v. 159.1 (sd 11.3) g/kg, and changes in the fatty acid composition of aorta (mainly a decrease in arachidonic acid) could contribute to improving endothelial function”
“an increase in phospholipid content (186.7 (sd 3.2) v. 159.1 (sd 11.3) g/kg, and changes in the fatty acid composition of aorta (mainly a decrease in arachidonic acid) could contribute to improving endothelial function”
“The maximum contraction of aortic ring preparations in response to phenylephrine (10(-6) m) was significantly decreased in SHR rats fed with OO (0.81 (sem 0.05) v. 1.18 (sem 0.09) g”
virgin olive oil→decreased→maximum contraction of aortic ring preparations in response to phenylephrine
“An olive oil-based ILE containing long-chain triacylglycerols (LCT) with a low content (20 %) of PUFA was administered for home parenteral nutrition (HPN).”
“There was a significant increase of gamma-linolenic acid (gamma-LA) in plasma and lymphocyte cell membrane (P=0.02) in the olive compared with the soya group.”
olive oil-based ILE→increases→gamma-linolenic acid (gamma-LA) in plasma and lymphocyte cell membrane
