As reported by the UJA, this study was able to detect the nitrooleic, which is the most popular nitro basic fatty acid both in olives and extra virgin olive oil, mostrly in three representative varieties of the province of Jaén (Picual, Arbequina and Frantoio), being the Picual variety the one which has higher content.
Juan Bautista Barroso stressed that in the case of olive oil, “we knew there were a series of minor components that have anti-inflammatory properties, which affect cardiovascular health. But we had not been able to discriminate which of the components of the oil were responsible for such actions”.
Nitrated fatty acids in mammals were discovered in 1994 by researchers from the Center of Biomedical Research of Montevideo. In 2004 the Biochemistry and Cell Signaling of University of Jaén began a collaboration with this team of Uruguayan scientists, who had a powerful mass spectrometer capable of recognizing the nitro fatty acid molecule in extra virgin olive oil.Study: "Olives & olive oil are sources of electrophilic fatty acid nitroalkenes",