Onderzoek rond olijfolie heeft het laatste decennium een hoge vlucht genomen. Het is een cruciaal ingrediënt van het mediterrane voedingspatroon, dat steeds meer gepromoot wordt als het model bij uitstek van een gezond voedingspatroon. Dit artikel belicht twee aspecten van olijfolie: oliezuur en olijffenolen. Beide maken olijfolie uniek en onderscheidbaar van de meeste andere voedingsoliën.
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