Výsledky vyhledávání - "Olive oil phenolic"

Akademický článek

EFSA Health Claims-Based Virgin Olive Oil Shelf-Life

Autor: Vanessa Mancebo-Campos, Maria Desamparados Salvador, Giuseppe Fregapane

Publikováno v: Antioxidants, Vol 12, Iss 8, p 1563 (2023)

The consumption of extra virgin olive oil (EVOO) has been linked to various health benefits, including a reduced risk of cardiovascular disease. EVOO contains triglycerides and unsaturated fatty acids, as well as minor compounds, such as polar phenol

Externí odkaz: https://doaj.org/article/357e725eeacc4c298b1c8a7ae6ad97d4

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A Systematic Ex-Vivo Study of the Anti-Proliferative/Cytotoxic Bioactivity of Major Olive Secoiridoids’ Double Combinations and of Total Olive Oil Phenolic Extracts on Multiple Cell-Culture Based Cancer Models Highlights Synergistic Effects

Autor: Boleti, Aikaterini Papakonstantinou, Petrina Koumarianou, Panagiotis Diamantakos, Eleni Melliou, Prokopios Magiatis, Haralabia

Publikováno v: Nutrients; Volume 15; Issue 11; Pages: 2538

Several individual olive oil phenols (OOPs) and their secoiridoid derivatives have been shown to exert anti-proliferative and pro-apoptotic activity in treatments of human cancer cell lines originating from several tissues. This study evaluated the s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=multidiscipl::f9a337f7329be46d00e1664c7b2ea666

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Akademický článek

Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach

Autor: Vito Michele Paradiso, Federica Flamminii, Paola Pittia, Francesco Caponio, Carla Di Mattia

Publikováno v: Antioxidants, Vol 9, Iss 10, p 996 (2020)

Omics approaches are recently being applied also in food lipid oxidation, to increase knowledge of oxidation and antioxidation mechanisms. The so-called oxidomics throws a wider spot of light on the complex patterns of reactions taking place in food

Externí odkaz: https://doaj.org/article/28d8647742724dc083c3262c483115dc

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Akademický článek

Structure–Biological Activity Relationships of Extra-Virgin Olive Oil Phenolic Compounds: Health Properties and Bioavailability

Autor: Paloma Rodríguez-López, Jesús Lozano-Sanchez, Isabel Borrás-Linares, Tatiana Emanuelli, Javier A. Menéndez, Antonio Segura-Carretero

Publikováno v: Antioxidants, Vol 9, Iss 8, p 685 (2020)

Extra-virgin olive oil is regarded as functional food since epidemiological studies and multidisciplinary research have reported convincing evidence that its intake affects beneficially one or more target functions in the body, improves health, and r

Externí odkaz: https://doaj.org/article/916c6e02944440abb0c7efced522b966

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Akademický článek

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Akademický článek

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Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach

Autor: Federica Flamminii, Francesco Caponio, Vito Michele Paradiso, Carla Di Mattia, Paola Pittia

Publikováno v: Antioxidants
Antioxidants, Vol 9, Iss 996, p 996 (2020)
Volume 9
Issue 10

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::317331f0dfde026b4acd98aeb8f76c78
https://pubmed.ncbi.nlm.nih.gov/33076439

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Structure-Biological Activity Relationships of Extra-Virgin Olive Oil Phenolic Compounds: Health Properties and Bioavailability

Autor: Isabel Borrás-Linares, Paloma Rodríguez-López, Jesús Lozano-Sánchez, Tatiana Emanuelli, Javier A. Menendez, Antonio Segura-Carretero

Publikováno v: Antioxidants
Digibug: Repositorio Institucional de la Universidad de Granada
Universidad de Granada (UGR)
Antioxidants, Vol 9, Iss 685, p 685 (2020)
Digibug. Repositorio Institucional de la Universidad de Granada
instname

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8facd785b7b4c8de4a824f3b18258c8
https://pubmed.ncbi.nlm.nih.gov/32752213

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A Functional Virgin Olive Oil Enriched with Olive Oil and Thyme Phenolic Compounds Improves the Expression of Cholesterol Efflux-Related Genes: A Randomized, Crossover, Controlled Trial

Autor: Anna Pedret, Rosa Solà, Montserrat Fitó, Silvia Carrión, Marta Farràs, Marjon Kool, Sara Fernández-Castillejo, María Isabel Covas, Laura Rubió, Olga Castañer, Isaac Subirana, Álvaro Hernáez, Sara Arranz, Joan Carles Escolà-Gil, Daniel Muñoz-Aguayo, Maria-José Motilva, Gemma Blanchart, Ramon Estruch

Publikováno v: Nutrients
Volume 11
Issue 8
Digital.CSIC. Repositorio Institucional del CSIC
instname
Nutrients, Vol 11, Iss 8, p 1732 (2019)
RIUR. Repositorio Institucional de la Universidad de La Rioja
r-IIB SANT PAU. Repositorio Institucional de Producción Científica del Instituto de Investigación Biomédica Sant Pau
Recercat. Dipósit de la Recerca de Catalunya
Repositorio Abierto de la UdL
Universitad de Lleida

The consumption of antioxidant-rich foods such as virgin olive oil (VOO) promotes high-density lipoprotein (HDL) anti-atherogenic capacities. Intake of functional VOOs (enriched with olive/thyme phenolic compounds (PCs)) also improves HDL functions,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1934c3c4a3a54f88f89cc9142bf0c3e8

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La variabilidad fenólica de los aceites y su influencia en la estabilidad oxidativa

Autor: Hristofor Miho

The extra virgin olive oil (VOO) is the juice of fresh and healthy olives fruits, with no additives and no thermal and/or chemical processes applied in the extraction process. The phenolic compounds found in the VOO significantly determine its organo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a08bd299cbda23841067f986eeafbe4

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