Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Olive oil phenolic compounds"'
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
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
Akademický článek
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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
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
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8facd785b7b4c8de4a824f3b18258c8
https://pubmed.ncbi.nlm.nih.gov/32752213
https://pubmed.ncbi.nlm.nih.gov/32752213
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
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
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
Autor:
Hristofor Miho
El aceite de oliva virgen (AOV) es el zumo exprimido de las aceitunas frescas y sanas sin aditivos y sin aplicar procesos térmicos y químicos para su extracción. Los compuestos fenólicos que se encuentran en el AOV, determinan significativamente
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6812cec239e5558349eb7ccf20f0ded4
Autor:
Federica Filomena Patria, Luana Perioli, Elisabetta Albi, Carmela Conte, Agnese Taticchi, Tommaso Beccari, Maurizio Servili, Stefania Urbani, Giovanna Traina, Michela Codini, Stefania Balloni
Publikováno v:
Molecules
Volume 24
Issue 24
Volume 24
Issue 24
Neuroinflammation is a feature of many classic neurodegenerative diseases. In the healthy brain, microglia cells are distributed throughout the brain and are constantly surveilling the central nervous system (CNS). In response to CNS injury, microgli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1deb43878111c1b5d97cf29a7f2a60d0
http://europepmc.org/articles/PMC6943687
http://europepmc.org/articles/PMC6943687
Autor:
Morgane, Lambert de Malezieu, Solenn, Ferron, Aurélie, Sauvager, Patricia, Courtel, Charles, Ramassamy, Sophie, Tomasi, Marie-Laurence, Abasq
Publikováno v:
Biomolecules
Major phenolic compounds from olive oil (ArOH-EVOO), oleuropein (Ole), tyrosol (Tyr), and p-coumaric acid (p-Cou), are known for their antioxidant and neuroprotective properties. We previously demonstrated that their combination could potentiate thei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6a7dd09db4d8230ad01b7161243f9664
https://pubmed.ncbi.nlm.nih.gov/31795228
https://pubmed.ncbi.nlm.nih.gov/31795228
Akademický článek
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K zobrazení výsledku je třeba se přihlásit.