An Innovative Olive Pâté with Nutraceutical Properties

Autor: Pierpaolo Cavallo, Irene Dini, Immacolata Sepe, Gennaro Galasso, Francesca Luisa Fedele, Andrea Sicari, Sergio Bolletti Censi, Anna Gaspari, Alberto Ritieni, Matteo Lorito, Francesco Vinale

Publikováno v: Antioxidants, Vol 9, Iss 7, p 581 (2020)

Food plays a central role in health, especially through consumption of plant-derived foods. Functional foods, supplements, and nutraceuticals are increasingly entering the market to respond to consumer demand for healthy products. They are foods, sup

Externí odkaz: https://doaj.org/article/d733f3d116b543779f1c58132f6ad497

New Strategies in the Cultivation of Olive Trees and Repercussions on the Nutritional Value of the Extra Virgin Olive Oil

Autor: Irene Dini, Giulia Graziani, Anna Gaspari, Francesca Luisa Fedele, Andrea Sicari, Francesco Vinale, Pierpaolo Cavallo, Matteo Lorito, Alberto Ritieni

Publikováno v: Molecules, Vol 25, Iss 10, p 2345 (2020)

The health advantages of extra-virgin olive oil (EVOO) are ascribed mainly to the antioxidant ability of the phenolic compounds. Secoiridoids, hydroxytyrosol, tyrosol, phenolic acid, and flavones, are the main nutraceutical substances of EVOO. Applic

Externí odkaz: https://doaj.org/article/2d240e17da8d4d5492f405ffb58698bb

Reinforced Olive Pâté as a Source of Antioxidants with Positive Effects on Young Smokers

Autor: Pierpaolo Cavallo, Francesco Vinale, Immacolata Sepe, Gennaro Galasso, Francesca Luisa Fedele, Andrea Sicari, Loredana Zito, Matteo Lorito

Publikováno v: Medicina, Vol 55, Iss 10, p 680 (2019)

Background and objectives: Olive pâté (OP) is an olive-derived product with potentially beneficial effects on human health due to the presence of natural antioxidants. The present dietary supplementation study aimed to evaluate the effects on blood

Externí odkaz: https://doaj.org/article/947982ef86c149699f0de4bd685543d2

An Environmentally Friendly Practice Used in Olive Cultivation Capable of Increasing Commercial Interest in Waste Products from Oil Processing

Autor: Alberto Ritieni, Francesco Vinale, Luigi Castaldo, Giulia Graziani, Francalisa Luisa Fedele, Andrea Sicari, Irene Dini

Publikováno v: Antioxidants
Volume 9
Issue 6
Antioxidants, Vol 9, Iss 466, p 466 (2020)

In the Rural Development Plan (2014&ndash
2020), the European Commission encouraged the conversion and supported the maintenance of organic farming. Organic olive oil (bioEVOO) production involves the use of environmentally sustainable fertilize

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8db6d855c3a4174fc32853d67d0baebc

An innovative Olive Pâté with nutraceutical properties

Autor: Matteo Lorito, Alberto Ritieni, Pierpaolo Cavallo, Sergio Bolletti Censi, Anna Gaspari, Gennaro Galasso, Francesco Vinale, Francesca Luisa Fedele, Irene Dini, Andrea Sicari, Immacolata Sepe

Publikováno v: Antioxidants
Volume 9
Issue 7
Antioxidants, Vol 9, Iss 581, p 581 (2020)
Antioxidants 9 (2020): 1–13. doi:10.3390/antiox9070581
info:cnr-pdr/source/autori:Cavallo P.; Dini I.; Sepe I.; Galasso G.; Fedele F.L.; Sicari A.; Censi S.B.; Gaspari A.; Ritieni A.; Lorito M.; Vinale F./titolo:An innovative Olive Pâté with nutraceutical properties/doi:10.3390%2Fantiox9070581/rivista:Antioxidants/anno:2020/pagina_da:1/pagina_a:13/intervallo_pagine:1–13/volume:9

Food plays a central role in health, especially through consumption of plant-derived foods. Functional foods, supplements, and nutraceuticals are increasingly entering the market to respond to consumer demand for healthy products. They are foods, sup

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0841c42c17fbdbac8d048a425a7a086d
http://hdl.handle.net/11386/4749028