Olive oil antioxidants and non-alcoholic fatty liver disease

References

• Rezaei S, Akhlaghi M, Sasani MR, et al. Olive oil lessened fatty liver severity independent of cardiometabolic correction in patients with non-alcoholic fatty liver disease: A randomized clinical trial. Nutrition. 2019;57:154–161.
   PubMed Web of Science ®Google Scholar
• U.S. food & drug administration [Internet]. Washington (DC): FDA. [cited 2019 May 10]. Available from: https://www.fda.gov/food/cfsan-constituent-updates/fda-completes-review-qualified-health-claim-petition-oleic-acid-and-risk-coronary-heart-disease
   Google Scholar
• Tuck KL, Hayball PJ. Major phenolic compounds in olive oil: metabolism and health effects. J Nutr Biochem. 2002;13(11):636–644.
   PubMed Web of Science ®Google Scholar
• Gorini I, Iorio S, Ciliberti R, et al. Olive oil in pharmacological and cosmetic traditions. J Cosmet Dermatol. 2019. in press.
   PubMedGoogle Scholar
• Abenavoli L, Di Renzo L, Boccuto L, et al. Health benefits of Mediterranean diet in nonalcoholic fatty liver disease. Expert Rev Gastroenterol Hepatol. 2018;12(9):873–881.
   PubMed Web of Science ®Google Scholar
• Younossi ZM. Non-alcoholic fatty liver disease - A global public health perspective. J Hepatol. 2019;70(3):531–544.
   PubMed Web of Science ®Google Scholar
• Abenavoli L, Milic N, Di Renzo L, et al. Metabolic aspects of adult patients with nonalcoholic fatty liver disease. World J Gastroenterol. 2016;22(31):7006–70016.
   PubMed Web of Science ®Google Scholar
• Iqbal U, Perumpail BJ, Akhtar D, et al. The epidemiology, risk profiling and diagnostic challenges of nonalcoholic fatty liver disease. Medicines (Basel). 2019; 6(1): pii E41.
   Google Scholar
• European Association for the Study of the Liver (EASL); European Association for the Study of Diabetes (EASD); European Association for the Study of Obesity (EASO). EASL-EASD-EASO clinical practice guidelines for the management of non-alcoholic fatty liver disease. J Hepatol. 2016;64(6):1338–1340.
   Web of Science ®Google Scholar
• Abenavoli L, Milic N, Peta V, et al. Alimentary regimen in non-alcoholic fatty liver disease: mediterranean diet. World J Gastroenterol. 2014;20(45):16831–16840.
   PubMed Web of Science ®Google Scholar
• Giuffrè AM. Variation in triacylglycerols of olive oils produced in Calabria (Southern Italy) during olive ripening. Riv Ital Sostanze Grasse. 2014;91(4):221–240.
   Web of Science ®Google Scholar
• Giuffrè AM, Louadj L, Poiana M, et al. Sterol composition of oils extracted from olives cultivars of the province of Reggio Calabria (South of Italy). Riv Ital Sostanze Grasse. 2012;89(3):177–183.
   Web of Science ®Google Scholar
• Bendini A, Cerretani L, Carrasco-Pancorbo A, et al. Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade. Molecules. 2007;12(8):1679–1719.
   PubMed Web of Science ®Google Scholar
• Lazzerini C, Cifelli M, Domenici V. Pigments in extra virgin olive oils produced in different mediterranean countries in 2014: near UV-vis spectroscopy versus HPLC-DAD. LWT - Food Sci Technol. 2017;84:586–594.
   Web of Science ®Google Scholar
• Abenavoli LM, Proto AR. Effects of the divers olive harvesting systems on oil quality. Agron Res. 2015;13(1):7–16.
   Google Scholar
• Tarchoune I, Sgherri C, Eddouzi J, et al. Olive leaf addition increases olive oil nutraceutical properties. Molecules. 2019 Feb 2;24(3):545.
   PubMed Web of Science ®Google Scholar
• Kamal-Eldin A, Appelquist LA. The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipids. 1996;31(79):671–701.
   PubMedGoogle Scholar
• Ambra R, Patella F, Lucchetti S, et al. α-Tocopherol, β-carotene, lutein, squalene and secoiridoids in seven monocultivar Italian extra-virgin olive oils. Int J Food Sci Nutr. 2017;68(5):538–545.
   PubMed Web of Science ®Google Scholar
• Ghanbari Shendi E, SivriOzay D, Ozkaya MT, et al. Changes occurring in chemical composition and oxidative stability of virgin olive oil during storage. OCL. 2018;25(6):A602.
   Google Scholar
• Franco MN, Galeano-Díaz T, Sánchez J, et al. The phenolic compounds and tocopherols profiles of seven olive oil varieties grown in the South-West Spain. J Oleo Sci. 2014;63(2):115–125.
   PubMed Web of Science ®Google Scholar
• Giuffrè AM, Caracciolo M, Zappia C, et al. Effect of heating on chemical parameters of extra virgin olive oil, pomace olive oil, soybean oil and palm oil. Ital J Food Sci. 2018;30(4):715–739.
   Web of Science ®Google Scholar
• Serreli G, Deiana M. Biological relevance of extra virgin olive oil polyphenols metabolites. Antioxidants (Basel). 2018;7(12):pii:E17.
   PubMedGoogle Scholar
• Carrasco-Pancorbo A, Cerretani L, Bendini A, et al. Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil. J Agric Food Chem. 2005;3(23):8918–8925.
   Google Scholar
• Faine LA, Diniz YS, Galhardi CM, et al. Synergistic action of olive oil supplementation and dietary restriction on serum lipids and cardiac antioxidant defences. Can J Physiol Pharmacol. 2004;82(11):969–975.
   PubMed Web of Science ®Google Scholar
• Brenes M, García A, García P, et al. Acid hydrolysis of secoiridoidaglycons during storage of virgin olive oil. J Agric Food Chem. 2001;49(11):5609–5614.
   PubMed Web of Science ®Google Scholar
• Gandul-Rojas B, Mínguez-Mosquera MI. Chlorophyll and carotenoid composition in virgin olive oils from various Spanish olive varieties. J Sci Food Agric. 1996;72:31–39.
   Web of Science ®Google Scholar
• Bedbabis S, Ben Rouina B, Boukhris M, et al. Effects of irrigation with treated wastewater on root and fruit mineral elements of Chemlali olive cultivar. ScientificWorldJournal. 2014;2014:973638.
   PubMedGoogle Scholar
• Malheiro R, Casal C, Teixeira H, et al. Effect of olive leaves addition during the extraction process of overmature fruits on olive oil quality. Food Bioprocess Technol. 2013;6:509–521.
   Web of Science ®Google Scholar
• Ranalli A, Malfatti A, Lucera L, et al. Effects of processing techniques on the natural colourings and the other functional constituents in virgin olive oil. Food Res Int. 2005;38:873–878.
   Web of Science ®Google Scholar
• Aparicio-Ruiz R, Mínguez-Mosquera MI, Gandul-Rojas B. Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils. J Food Compos Anal. 2011;24:811–820.
   Web of Science ®Google Scholar
• Del Caro A, Vacca V, Poiana M, et al. Influence of technology, storage and exposure on components of extra virgin olive oil (Bosana cv) from whole and de-stoned fruits. Food Chem. 2006;98:311–316.
   Web of Science ®Google Scholar
• Vacca V, Del Caro A, Poiana M, et al. Effect of storage period and exposure conditions on the quality of Bosana extra virgin olive oil. J Food Qual. 2006;29:139–150.
   Web of Science ®Google Scholar
• Assy N, Nassar F, Nasser G, et al. Olive oil consumption and non-alcoholic fatty liver disease. World J Gastroenterol. 2009;15(15):1809–1815.
   PubMed Web of Science ®Google Scholar
• De la Puerta R, Dominguez MEM, Ruiz-Gutierrez V, et al. Effects of virgin olive oil phenolics on scavenging of reactive nitrogen species and upon nitrergic neurotransmission. Life Sci. 2001;69:1213–1222.
   PubMed Web of Science ®Google Scholar
• Visioli F, Bellomo G, Galli C. Free radical-scavenging properties of olive oil polyphenols. Biochem Biophys Res Commun. 1998;247:60–64.
   PubMed Web of Science ®Google Scholar
• Visioli F, Poli A, Galli C. Antioxidant and other biological activities of phenols from olives and olive oil. Med Res Rev. 2002;22:65–75.
   PubMed Web of Science ®Google Scholar
• Ebaid GM, Seiva FR, Rocha KK, et al. Effects of olive oil and its minor phenolic constituents on obesity-induced cardiac metabolic changes. Nutr J. 2010;9:46.
   PubMed Web of Science ®Google Scholar
• De la Puerta R, RuizGutierrez V, Hoult JR. Inhibition of leukocyte 5-lipoxygenase by phenolics from virgin olive oil. Biochem Pharmacol. 1999;57:445–449.
   PubMed Web of Science ®Google Scholar
• Patil R, Sood GK. Non-alcoholic fatty liver disease and cardiovascular risk. World J Gastrointest Pathophysiol. 2017;8(2):51–58.
   PubMedGoogle Scholar
• Novelli ELB, Santos P, Assalin H, et al. N-acetylcysteine in high sucrose induced obesity: energy expenditure metabolic shifting for cardiac health. Pharmacol Res. 2009;59:74–79.
   PubMed Web of Science ®Google Scholar
• Priore P, Cavallo A, Gnoni A, et al. Modulation of hepatic lipid metabolism by olive oil and its phenols in nonalcoholic fatty liver disease. IUBMB Life. 2015;67(1):9–17.
   PubMed Web of Science ®Google Scholar
• Lama A, Pirozzi C, Mollica MP, et al. Polyphenol-rich virgin olive oil reduces insulin resistance and liver inflammation and improves mitochondrial dysfunction in high-fat diet fed rats. Mol Nutr Food Res. 2017;61(3):1600418.
   Web of Science ®Google Scholar
• Siculella L, Sabetta S, Damiano F, et al. Different dietary fatty acids have dissimilar effects on activity and gene expression of mitochondrial tricarboxylate carrier in rat liver. FEBS Lett. 2004;17:280–284.
   Google Scholar
• Ferramosca A, Savy V, Zara V. Olive oil increases the hepatic triacylglycerol content in mice by a distinct influence on the synthesis and oxidation of fatty acids. Biosci Biotechnol Biochem. 2008;72:62–69.
   PubMed Web of Science ®Google Scholar
• Priore P, Stanca E, Gnoni GV, et al. Dietary fat types differently modulate the activity and expression of mitochondrial carnitine/acylcarnitine translocase in rat liver. BiochimBiophysActa. 2012;1821:1341–1349.
   PubMed Web of Science ®Google Scholar
• Ferramosca A, Zara V. Modulation of hepatic steatosis by dietary fatty acids. World J Gastroenterol. 2014;20(7):1746–1755.
   PubMed Web of Science ®Google Scholar
• Ruiz-Gutiérrez V, Pérez-Espinosa A, Vázquez CM, et al. Effects of dietary fats (fish, olive and high- oleicacid sunflower oils) on lipid composition and antioxidant enzymes in rat liver. Br J Nutr. 1999;82:233–241.
   PubMed Web of Science ®Google Scholar
• Portillo MP, Chávarri M, Durán D, et al. Differential effects of diets that provide different lipid sources on hepatic lipogenic activities in rats under ad libitum or restricted feeding. Nutrition. 2001;17:467–473.
   PubMed Web of Science ®Google Scholar
• Takeuchi H, Nakamoto T, Mori Y, et al. Comparative effects of dietary fat types on hepatic enzyme activities related to the synthesis and oxidation of fatty acid and to lipogenesis in rats. Biosci Biotechnol Biochem. 2001;65:1748–1754.
   PubMed Web of Science ®Google Scholar
• Sales RC, Medeiros PC, Spreafico F, et al. Olive oil, palm oil, and hybrid palm oil distinctly modulate liver transcriptome and induce NAFLD in mice fed a high-fat diet. Int J Mol Sci. 2018;20:1.
   Web of Science ®Google Scholar
• Valenzuela R, Espinosa A, Llanos P, et al. Anti-steatotic effects of an n-3 LCPUFA and extra virgin olive oil mixture in the liver of mice subjected to high-fat diet. Food Funct. 2016;7(1):140–150.
   PubMed Web of Science ®Google Scholar
• Hussein O, Grosovski M, Lasri E, et al. Monounsaturated fat decreases hepatic lipid content in non-alcoholic fatty liver disease in rats. World J Gastroenterol. 2007;13(3):361–368.
   PubMed Web of Science ®Google Scholar
• Hernández R, Martínez-Lara E, Cañuelo A, et al. Steatosis recovery after treatment with a balanced sunflower or olive oil-based diet: involvement of perisinusoidal stellate cells. World J Gastroenterol. 2005;11(47):7480–7485.
   PubMed Web of Science ®Google Scholar
• Rincón-Cervera MA, Valenzuela R, Hernandez-Rodas MC, et al. Supplementation with antioxidant-rich extra virgin olive oil prevents hepatic oxidative stress and reduction of desaturation capacity in mice fed a high-fat diet: effects on fatty acid composition in liver and extrahepatic tissues. Nutrition. 2016;32(11–12):1254–1267.
   PubMed Web of Science ®Google Scholar
• Jurado-Ruiz E, Varela LM, Luque A. An extra virgin olive oil rich diet intervention ameliorates the nonalcoholic steatohepatitis induced by a high-fat “Western-type” diet in mice. Mol Nutr Food Res. 2017;61(3):1600549.
   Web of Science ®Google Scholar
• Buettner R, Ascher M, Gäbele E, et al. Olive oil attenuates the cholesterol-induced development of nonalcoholic steatohepatitis despite increased insulin resistance in a rodent model. Horm Metab Res. 2013;45(11):795–801.
   PubMed Web of Science ®Google Scholar
• Barrera C, Valenzuela R, Rincón MÁ. Molecular mechanisms related to the hepatoprotective effects of antioxidant-rich extra virgin olive oil supplementation in rats subjected to short-term iron administration. Free Radic Biol Med. 2018;126:313–321.
   PubMed Web of Science ®Google Scholar
• Pirozzi C, Lama A, Simeoli R, et al. Hydroxytyrosol prevents metabolic impairment reducing hepatic inflammation and restoring duodenal integrity in a rat model of NAFLD. J Nutr Biochem. 2016;30:108–115.
   PubMed Web of Science ®Google Scholar
• Porcu C, Sideri S, Martini M, et al. Oleuropein induces ampk-dependent autophagy in nafld mice, regardless of the gender. Int J Mol Sci. 2018;19(12).
   PubMed Web of Science ®Google Scholar
• Valenzuela R, Videla LA. Crosstalk mechanisms in hepatoprotection: thyroid hormone-docosahexaenoic acid (DHA) and DHA-extravirgin olive oil combined protocols. Pharmacol Res. 2018;132:168–175.
   PubMed Web of Science ®Google Scholar
• Hao J, Shen W, Yu G, et al. Hydroxytyrosol promotes mitochondrial biogenesis and mitochondrial function in 3T3-L1 adipocytes. J Nutr Biochem. 2010;21:634–644.
   PubMed Web of Science ®Google Scholar
• Bullon P, Battino M, Varela-Lopez A, et al. Diets based on virgin olive oil or fish oil but not on sunfloweroil prevent age-related alveolar bone resorption by mitochondrial related mechanisms. PLoS One. 2013;8:e74234.
   PubMed Web of Science ®Google Scholar
• Illesca P, Valenzuela R, Espinosa A, et al. Hydroxytyrosol supplementation ameliorates the metabolic disturbances in white adipose tissue from mice fed a high-fat diet through recovery of transcription factors Nrf2, SREBP-1c, PPAR-γ and NF-κB. Biomed Pharmacother. 2019;109:2472–2481.
   PubMed Web of Science ®Google Scholar
• Lim JH, Gerhart-Hines Z, Dominy JE, et al. Oleic acid stimulates complete oxidation of fatty acids through protein kinase A-dependent activation of SIRT1-PGC1α complex. J Biol Chem. 2013;288(10):7117–7126.
   PubMed Web of Science ®Google Scholar
• Tuck KL, Freeman MP, Hayball PJ, et al. in vivo fate of hydroxytyrosol and tyrosol, antioxidant phenolic constituents of olive oil, after intravenous and oral dosing of labeled compounds to rats. J Nutr. 2001;131:1993–1996.
   PubMed Web of Science ®Google Scholar
• Vissers MN, Zock PL, Katan MB. Bioavailability and antioxidant effects of olive oil phenols in humans: a review. Eur J Clin Nutr. 2004;58(6):955–965.
   PubMed Web of Science ®Google Scholar
• Vissers MN, Zock PL, Roodenburg AJ, et al. Apparent absorption of olive oil phenols in humans. J Nutr. 2002;132:409–417.
   PubMed Web of Science ®Google Scholar
• Ursini F, Zamburlini A, Cazzolato G, et al. Postprandial plasma lipid hydroperoxides: a possible link between diet and atherosclerosis. Free Radical Biol Med. 1998;25:250–252.
   PubMed Web of Science ®Google Scholar
• Visioli F, Galli C, Bornet F, et al. Olive oil phenolics are dose-dependently absorbed in humans. FEBS Lett. 2000;468:159–160.
   PubMed Web of Science ®Google Scholar
• Miró-Casas E, Covas MI, Fitó M, et al. Tyrosol and hydroxytyrosol are absorbed from moderate and sustained doses of virgin olive oil in humans. Eur J Clin Nutr. 2003;57:186–190.
   PubMed Web of Science ®Google Scholar
• Fitó M, de la Torre R, Covas MI. Olive oil and oxidative stress. Mol Nutr Food Res. 2007;51:1215–1224.
   PubMed Web of Science ®Google Scholar
• Caruso D, Visioli F, Patelli R, et al. Urinary excretion of olive oil phenols and their metabolites in humans. Metabolism. 2001;50:1426–1428.
   PubMed Web of Science ®Google Scholar
• Tuck KL, Hayball PJ, Stupans I. Structural characterization of the metabolites of hydroxytyrosol, the principal phenolic component in olive oil in rats. J Agric Food Chem. 2002;50:2404–2409.
   PubMed Web of Science ®Google Scholar
• Covas MI, de la Torre K, Farré-Albaladejo M, et al. Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans. Free Radical Biol Med. 2006;40:608–616.
   PubMed Web of Science ®Google Scholar
• Masella R, Di Benedetto R, Coni E, et al. Effects of dietary virgin olive oil phenols on low density lipoprotein oxidation in hyperlipidemic patients. Lipids. 2001;36:1195–1202.
   PubMed Web of Science ®Google Scholar
• Salvini S, Sera F, Caruso D, et al. Daily consumption of a high-phenol extra-virgin olive oil reduces oxidative DNA damage in postmenopausal women. Br J Nutr. 2006;95:742–751.
   PubMed Web of Science ®Google Scholar
• Marrugat J, Covas MI, Fitó M, et al. Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation.A randomized controlled trial. Eur J Nutr. 2004;43:140–147.
   PubMed Web of Science ®Google Scholar
• Gimeno E, Fito M, Lamuela-Raventos RM, et al. Effect of ingestion of virgin olive oil on human low-density lipoprotein composition. Eur J Clin Nutr. 2002;56:114–120.
   PubMed Web of Science ®Google Scholar
• Bonanome A, Pagnan A, Caruso D, et al. Evidence of postprandial absorption of olive oil phenols in humans. Nutr Metab Cardiovasc Dis. 2000;10:111–120.
   PubMed Web of Science ®Google Scholar
• Covas MI, Nyyssönen K, Poulsen HE, et al. The effect of polyphenols in olive oil on heart disease risk factors. Ann Int Med. 2006;145:333–341.
   PubMed Web of Science ®Google Scholar
• Machowetz A, Poulsen HE, Gruendel S, et al. Effect of olive oils on biomarkers of oxidative DNA stress in North and South Europeans. Faseb J. 2007;21:45–52.
   PubMed Web of Science ®Google Scholar
• Hohmann CD, Cramer H, Michalsen A, et al. Effects of high phenolic olive oil on cardiovascular risk factors: a systematic review and meta-analysis. Phytomedicine. 2015;22:631–640.
   PubMed Web of Science ®Google Scholar
• Sofi F, Giangrandi I, Cesari F, et al. Effects of a 1-year dietary intervention with n-3 polyunsaturated fatty acid-enriched olive oil on non-alcoholic fatty liver disease patients: a preliminary study. Int J Food Sci Nutr. 2010;61(8):792–802.
   PubMed Web of Science ®Google Scholar
• Shidfar F, Bahrololumi SS, Doaei S, et al. The effects of extra virgin olive oil on alanine aminotransferase, aspartate aminotransferase, and ultrasonographic indices of hepatic steatosis in nonalcoholic fatty liver disease patients undergoing low calorie diet. Can J Gastroenterol Hepatol. 2018;2018:1053710.
   PubMedGoogle Scholar
• Nigam P, Bhatt S, Misra A, et al. Effect of a 6-month intervention with cooking oils containing a high concentration of monounsaturated fatty acids (olive and canola oils) compared with control oil in male Asian Indians with nonalcoholic fatty liver disease. Diabetes Technol Ther. 2014;16(4):255–261.
   PubMed Web of Science ®Google Scholar
• Bes-Rastrollo M, Sánchez-Villegas A, de la Fuente C, et al. Olive oil consumption and weight change: the SUN prospective cohort study. Lipids. 2006;41(3):249–256.
   PubMed Web of Science ®Google Scholar
• Soriguer F, Almaraz MC, Ruiz-de-Adana MS, et al. Incidence of obesity is lower in persons who consume olive oil. Eur J Clin Nutr. 2009;63(11):1371–1374.
   PubMed Web of Science ®Google Scholar
• Benítez-Arciniega AD, Gómez-Ulloa D, Vila A, et al. Olive oil consumption, BMI, and risk of obesity in Spanish adults. Obes Facts. 2012;5(1):52–59.
   PubMed Web of Science ®Google Scholar
• Zelber-Sagi S, Salomone F, Mlynarsky L. The Mediterranean dietary pattern as the diet of choice for non-alcoholic fatty liver disease: evidence and plausible mechanisms. Liver Int. 2017;37(7):936–949.
   PubMed Web of Science ®Google Scholar
• Cueto-Galán R, Barón FJ, Valdivielso P. Changes in fatty liver index after consuming a Mediterranean diet:6-Year follow-up of the PREDIMED-Malaga trial. Med Clin (Barc). 2017;148(10):435–443.
   PubMed Web of Science ®Google Scholar
• Kalafati IP, Borsa D, Dimitriou M, et al. Dietary patterns and non-alcoholic fatty liver disease in a Greek case-control study. Nutrition. 2019;61:105–110.
   PubMed Web of Science ®Google Scholar
• Kontogianni MD, Tileli N, Margariti A, et al. Adherence to the Mediterranean diet is associated with the severity of non-alcoholic fatty liver disease. Clin Nutr. 2014 Aug;33(4):678–683.
   PubMed Web of Science ®Google Scholar
• Ryan MC, Itsiopoulos C, Thodis T, et al. The Mediterranean diet improves hepatic steatosis and insulin sensitivity in individuals with non-alcoholic fatty liver disease. J Hepatol. 2013;59(1):138–143.
   PubMed Web of Science ®Google Scholar
• Trovato FM, Catalano D, Martines GF, et al. Trovato GM2. Mediterranean diet and non-alcoholic fatty liver disease: the need of extended and comprehensive interventions. Clin Nutr. 2015;34(1):86–88.
   PubMed Web of Science ®Google Scholar
• Della Corte C, Mosca A, Vania A, et al. Good adherence to the Mediterranean diet reduces the risk for NASH and diabetes in pediatric patients with obesity: the results of an Italian Study. Nutrition. 2017;39–40:8–14.
   PubMed Web of Science ®Google Scholar
• Fraser A, Abel R, Lawlor DA, et al. A modified Mediterranean diet is associated with the greatest reduction in alanine aminotransferase levels in obese type 2 diabetes patients: results of a quasi-randomised controlled trial. Diabetologia. 2008;51(9):1616–1622.
   PubMed Web of Science ®Google Scholar
• Bozzetto L, Costabile G, Luongo D, et al. Reduction in liver fat by dietary MUFA in type 2 diabetes is helped by enhanced hepatic fat oxidation. Diabetologia. 2016;59(12):2697–2701.
   PubMed Web of Science ®Google Scholar
• Errazuriz I, Dube S, Slama M, et al. Randomized controlled trial of a MUFA or fiber-rich diet on hepatic fat in prediabetes. J Clin Endocrinol Metab. 2017;102(5):1765–1774.
   PubMed Web of Science ®Google Scholar