Zobrazeno 1 - 10
of 79
pro vyhledávání: '"Nikolaos K. Andrikopoulos"'
Autor:
Aristea Gioxari, Charalampia Amerikanou, Irini Nestoridi, Eleni Gourgari, Harris Pratsinis, Nick Kalogeropoulos, Nikolaos K. Andrikopoulos, Andriana C. Kaliora
Publikováno v:
Foods, Vol 11, Iss 14, p 2154 (2022)
Carob (Ceratonia siliqua L.) is an evergreen tree that belongs to the Leguminosae family and grows in the arid and semi-arid regions of the Mediterranean basin. The carob tree is resistant to droughts and salinity, while its deep root systems allow C
Externí odkaz:
https://doaj.org/article/375df93ad48f4318b37e4ab7493faa26
Autor:
Nick Kalogeropoulos, Ageliki I Katsarou, Nikolaos K. Andrikopoulos, George Agrogiannis, Antonia Chiou, Andriana C. Kaliora, Apostolos Papalois
Publikováno v:
International Journal of Food Sciences and Nutrition. 66:766-773
Extra virgin olive oil (EVOO) major and minor component anti-inflammatory effect on aorta was evaluated; Wistar rats were fed (9 weeks) on either a high-cholesterol diet (HCD) or a HCD supplemented with oils, i.e. EVOO, sunflower oil (SO), high-oleic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61f3a181977efb5b248efa8c0b002d1c
https://doi.org/10.3109/09637486.2015.1088936
https://doi.org/10.3109/09637486.2015.1088936
Autor:
Ageliki I Katsarou, George Agrogiannis, Nikolaos K. Andrikopoulos, Nick Kalogeropoulos, Apostolos Papalois, Andriana C. Kaliora, Antonia Chiou
Publikováno v:
European Journal of Nutrition. 55:1283-1296
The contribution of extra virgin olive oil (EVOO) macro- and micro-constituents in heart oxidative and inflammatory status in a hypercholesterolemic rat model was evaluated. Fatty acid profile as well as α-tocopherol, sterol, and squalene content wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a030565e1f8a74190b4b6c2b7fc11da9
https://doi.org/10.1007/s00394-015-0947-5
https://doi.org/10.1007/s00394-015-0947-5
Autor:
Nick Kalogeropoulos, Nikolaos K. Andrikopoulos, Meropi Papoutsi, Panayiota Efstathiou, Antonia Chiou
Publikováno v:
International Journal of Food Science & Technology. 48:1165-1171
Summary Olive oil, sunflower oil and soybean oil were enriched with an olive (Olea Europaea) leaf extract rich in oleuropein at a supplementation level of 100 mg total phenolics per kg oil. Supplemented oils were used for deep frying of potatoes for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e289a6e9528f50965a6a9fc2b7531a7
https://doi.org/10.1111/ijfs.12070
https://doi.org/10.1111/ijfs.12070
Autor:
Aristea Gioxari, Nikolaos K. Andrikopoulos, Aikaterini Lymperopoulou, George Agrogiannis, Apostolos Papalois, Andriana C. Kaliora, Efstathia Papada
Publikováno v:
Journal of Medicinal Food. 15:974-983
The Pistacia lentiscus tree gives a resinous exudate called Chios mastic (CM) rich in triterpenoids. CM can be fractionated into acidic and neutral fractions (AF and NF, respectively). Oleanolic acid (OA) is a major triterpenic acid in CM with severa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6fd871db82f6fb123f1d3ce8a66182e7
https://doi.org/10.1089/jmf.2012.0018
https://doi.org/10.1089/jmf.2012.0018
Autor:
George Agrogiannis, Nikolaos K. Andrikopoulos, John K Triantafillidis, Andriana C. Kaliora, Aristea Gioxari, Apostolos Papalois
Publikováno v:
Journal of Medicinal Food. 14:1403-1411
Mastic (Pistacia lentiscus) of the Anacardiaceae family has exhibited anti-inflammatory and antioxidant properties in patients with Crohn's disease. This study was based on the hypothesis that mastic inhibits intestinal damage in inflammatory bowel d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::455c822370601776ee48ae46b417f548
https://doi.org/10.1089/jmf.2010.0240
https://doi.org/10.1089/jmf.2010.0240
Autor:
Ageliki Falirea, Nick Kalogeropoulos, Efstathios Anastasopoulos, Nikolaos K. Andrikopoulos, Andriana C. Kaliora, Vassilis N. Kamvissis
Publikováno v:
Journal of the American Oil Chemists' Society. 89:253-259
The quality characteristics and bioactive microconstituents of virgin olive oil produced by Mavrolia cv, an Olea europaea variety grown in Southern Peloponnesus, Greece, are reported for the first time. The oil samples of Mavrolia cv. studied fell wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92c73ef7ddb656d19ee42c6d672561ad
https://doi.org/10.1007/s11746-011-1916-7
https://doi.org/10.1007/s11746-011-1916-7
Autor:
Efstathios Anastasopoulos, Nikolaos K. Andrikopoulos, Andriana C. Kaliora, Nick Kalogeropoulos, Aggeliki M. Kountouri
Publikováno v:
International Journal of Food Science & Technology. 46:170-178
Summary The chemical composition of virgin olive oil is determined by numerous factors. The aim of this study was to evaluate the influence of the olive ripening stage, and crop year on the quality indices of Koroneiki cv. virgin olive oil of organic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ecd3a1251c5cf08d2e7ba86efbe59f48
https://doi.org/10.1111/j.1365-2621.2010.02485.x
https://doi.org/10.1111/j.1365-2621.2010.02485.x
Autor:
Nick Kalogeropoulos, Efrosini Gavala, Nikolaos K. Andrikopoulos, Antonia Chiou, Margarita Christea
Publikováno v:
Food Research International. 43:2006-2013
Fresh breast fillets, leg fillets, and whole carcass from broilers fed on a docosahexaenoic acid (DHA)-rich microalgae, were analysed for crude composition, energy content, sterols, fatty acids, carotenoids, squalene and tocopherols, and were compare
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3ab4652023552b8550bb05d8e0f1d1a
https://doi.org/10.1016/j.foodres.2010.05.018
https://doi.org/10.1016/j.foodres.2010.05.018
Autor:
Antonia Chiou, Angeliki Antonakou, Antonia-Leda Matalas, Chrysa Bakoula, Nikolaos K. Andrikopoulos
Publikováno v:
European Journal of Nutrition. 50:195-202
To determine tocopherol and fat content of Greek mother's milk during the first 6 months of exclusive breastfeeding and correlate with maternal diet characteristics.Milk samples and dietary records were obtained by mothers at 1st (n = 64), 3rd (n = 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::988e7d4c9709faf8c2b90b9c86a0c2ac
https://doi.org/10.1007/s00394-010-0129-4
https://doi.org/10.1007/s00394-010-0129-4