Olive‐derived bioactive combinations: synergistic angiotensin‐I‐converting enzyme ( <scp>ACE</scp> ) inhibition and distinct mechanisms of triterpenic acids and phenolics
These findings highlight the potential of individual olive-derived compounds, especially OA and MA, as natural ACE inhibitors with distinct mechanisms of action. Moreover, specific synergistic interactions, such as HT:COM, represent promising candidates for the development of safer and more effective dietary interventions in hypertension management. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Authors
- Alejandra Bermúdez‐Oria (ORCID: https://orcid.org/0000-0002-3632-3595)
- Fátima Rubio‐Senent (ORCID: https://orcid.org/0000-0003-0725-0734)
- Guillermo Rodríguez‐Gutiérrez (ORCID: https://orcid.org/0000-0002-5838-1665)
- Antonio Lama‐Muñoz (ORCID: https://orcid.org/0000-0002-2186-9106)
- Juan Fernández‐Bolaños (ORCID: https://orcid.org/0000-0003-0931-2695)
- África Fernández‐Prior (ORCID: https://orcid.org/0000-0002-8292-3081)
Institutions
- Consejo Superior de Investigaciones Científicas (ES)
- Instituto de la Grasa (ES)
- National Research Council (LK)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-12-09
- DOI
- https://doi.org/10.1002/jsfa.70372
- Primary Topic
- Edible Oils Quality and Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Ministerio de Ciencia, Innovación y Universidades
- Consejo Superior de Investigaciones Científicas