https://www.selleckchem.com/sc....reening/inhibitor-li
The nutraceutical effects of L. products are mainly due to phenolic compounds. During olive milling, most of the total phenols remain in the process by-products. We aimed to evaluate the effects of a specific by-product of olive oil called "pâté" (OlP) administered as tablets, on cardiovascular and metabolic risk factors. The study was a crossover trial with 2 intervention periods. Nineteen participants (mean age 38 years) took 4 tablets/day of either olive pâté (corresponding to 30 mg/day of hydroxytyrosol) or placebo for 2
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