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Journal of the American College of Nutrition Volume 40, 2021 - Issue 7
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Research Article

Effects of an Olive By-Product Called Pâté on Cardiovascular Risk Factors

Monica Dinua Department of Experimental and Clinical Medicine, University of Florence, Florence, ItalyORCID Iconhttps://orcid.org/0000-0003-1687-2527
ORCID Icon,
Giuditta Pagliaia Department of Experimental and Clinical Medicine, University of Florence, Florence, Italy
,
Francesca Scavoneb Department of Neurosciences, Psychology, Drug Research and Child Health (NEUROFARBA), University of Florence, Florence, Italy
,
Maria Bellumorib Department of Neurosciences, Psychology, Drug Research and Child Health (NEUROFARBA), University of Florence, Florence, Italy
,
Lorenzo Cecchib Department of Neurosciences, Psychology, Drug Research and Child Health (NEUROFARBA), University of Florence, Florence, Italy
,
Chiara Nedianic Department of Experimental and Clinical Biomedical Sciences “Mario Serio”, University of Florence, Florence, ItalyCorrespondence[email protected] [email protected]
,
Niccolò Magginia Department of Experimental and Clinical Medicine, University of Florence, Florence, Italy
,
Francesco Sofia Department of Experimental and Clinical Medicine, University of Florence, Florence, Italy;d Don Carlo Gnocchi Foundation, Onlus IRCCS, Florence, Italy
,
Lisa Giovannellib Department of Neurosciences, Psychology, Drug Research and Child Health (NEUROFARBA), University of Florence, Florence, ItalyCorrespondence[email protected] [email protected]
&
Nadia Mulinaccib Department of Neurosciences, Psychology, Drug Research and Child Health (NEUROFARBA), University of Florence, Florence, Italy
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Pages 617-623 | Received 16 May 2020, Accepted 18 Aug 2020, Published online: 25 Sep 2020

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Fernando Rivero-Pino, Maria C. Millan-Linares, Alvaro Villanueva-Lazo, África Fernandez-Prior & Sergio Montserrat-de-la-Paz. (2023) In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient. Critical Reviews in Food Science and Nutrition 0:0, pages 1-13.
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Articles from other publishers (10)

Paola Foti, Nunziatina Russo, Cinzia L. Randazzo, Altino Branco Choupina, Alessandra Pino, Cinzia Caggia & Flora V. Romeo. (2023) Profiling of phenol content and microbial community dynamics during pâté olive cake fermentation. Food Bioscience 52, pages 102358.
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Lorenzo Cecchi, Giulia Ghizzani, Maria Bellumori, Carmen Lammi, Bruno Zanoni & Nadia Mulinacci. (2023) Virgin Olive Oil By-Product Valorization: An Insight into the Phenolic Composition of Olive Seed Extracts from Three Cultivars as Sources of Bioactive Molecules. Molecules 28:6, pages 2776.
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Lorenzo Cecchi, Mohamad Khatib, Maria Bellumori, Valentina Civa, Paola Domizio, Marzia Innocenti, Diletta Balli & Nadia Mulinacci. (2023) Industrial drying for agrifood by-products re-use: Cases studies on pomegranate peel (Punica granatum L.) and stoned olive pomace (pâtè, Olea europaea L.). Food Chemistry 403, pages 134338.
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Miroslav Mišík, Marlen Staudinger, Michael Kundi, Nadine Worel, Armen Nersesyan, Franziska Ferk, Maria Dusinska, Amaya Azqueta, Peter Møller & Siegfried Knasmueller. (2023) Use of the single cell gel electrophoresis assay for the detection of DNA-protective dietary factors: Results of human intervention studies. Mutation Research/Reviews in Mutation Research 791, pages 108458.
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Clara Noguera-Navarro, Silvia Montoro-García & Esteban Orenes-Piñero. (2023) Hydroxytyrosol: Its role in the prevention of cardiovascular diseases. Heliyon 9:1, pages e12963.
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Mansourou Samba Garba & Sherazede Bouderbala. (2022) Olive cake reduces blood pressure, oxidative stress, aortic endothelial dysfunction and vascular remodeling, in dexamethasone-induced hypertensive rats. Mediterranean Journal of Nutrition and Metabolism 15:4, pages 447-461.
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Giuditta de Gennaro, Graziana Difonzo, Carmine Summo, Antonella Pasqualone & Francesco Caponio. (2022) Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks. Foods 11:4, pages 552.
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Paola Foti, Alessandra Pino, Flora V. Romeo, Amanda Vaccalluzzo, Cinzia Caggia & Cinzia L. Randazzo. (2022) Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed. Microorganisms 10:2, pages 237.
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Jessica Ruzzolini, Sofia Chioccioli, Noemi Monaco, Silvia Peppicelli, Elena Andreucci, Silvia Urciuoli, Annalisa Romani, Cristina Luceri, Katia Tortora, Lido Calorini, Giovanna Caderni, Chiara Nediani & Francesca Bianchini. (2021) Oleuropein-Rich Leaf Extract as a Broad Inhibitor of Tumour and Macrophage iNOS in an Apc Mutant Rat Model. Antioxidants 10:10, pages 1577.
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Maria Bellumori, Laura De Marchi, Federica Mainente, Francesca Zanoni, Lorenzo Cecchi, Marzia Innocenti, Nadia Mulinacci & Gianni Zoccatelli. (2021) A by‐product from virgin olive oil production (pâté) encapsulated by fluid bed coating: evaluation of the phenolic profile after shelf‐life test and in vitro gastrointestinal digestion . International Journal of Food Science & Technology 56:8, pages 3773-3783.
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