Diets Based on Virgin Olive Oil or Fish Oil but Not on Sunflower Oil Prevent Age-Related Alveolar Bone Resorption by Mitochondrial-Related Mechanisms

• Pedro Bullon,

  Affiliation Department of Periodontology, Dental School, University of Sevilla, Sevilla, Spain

  ⨯
• Maurizio Battino ,

  * E-mail: m.a.battino@univpm.it

  Affiliation Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche, Università Politecnica delle Marche, Ancona, Italia

  ⨯
• Alfonso Varela-Lopez,

  Affiliation Institute of Nutrition and Food Technology “José Mataix Verdú”, Department of Physiology, University of Granada, Granada, Spain

  ⨯
• Patricia Perez-Lopez,

  Affiliation Institute of Nutrition and Food Technology “José Mataix Verdú”, Department of Physiology, University of Granada, Granada, Spain

  ⨯
• Sergio Granados-Principal,

  Affiliation Institute of Nutrition and Food Technology “José Mataix Verdú”, Department of Biochemistry and Molecular Biology II, University of Granada, Granada, Spain

  ⨯
• Maria C. Ramirez-Tortosa,

  Affiliation Institute of Nutrition and Food Technology “José Mataix Verdú”, Department of Biochemistry and Molecular Biology II, University of Granada, Granada, Spain

  ⨯
• Julio J. Ochoa,

  Affiliation Institute of Nutrition and Food Technology “José Mataix Verdú”, Department of Physiology, University of Granada, Granada, Spain

  ⨯
• Mario D. Cordero,

  Affiliation Departamento de Citología e Histología Normal y Patológica, Universidad de Sevilla, Sevilla, Spain

  ⨯
• Adrian Gonzalez-Alonso,

  Affiliation Institute of Nutrition and Food Technology “José Mataix Verdú”, Department of Physiology, University of Granada, Granada, Spain

  ⨯
• César L. Ramirez-Tortosa,

  Affiliation Department of Pathology, Complejo Hospitalario de Jaén, Jaén, Spain

  ⨯
• Corrado Rubini,

  Affiliation Dipartimento di Scienze Biomediche e Sanità Pubblica, Università Politecnica delle Marche, Ancona, Italia

  ⨯
• Antonio Zizzi,

  Affiliation Dipartimento di Scienze Biomediche e Sanità Pubblica, Università Politecnica delle Marche, Ancona, Italia

  ⨯
• José L. Quiles

  Affiliation Institute of Nutrition and Food Technology “José Mataix Verdú”, Department of Physiology, University of Granada, Granada, Spain

  ⨯