Results 1 to 10 of about 47,021 (221)

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

Antioxidants, 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 ...
Paloma Rodríguez-López, Jesús Lozano-Sanchez, Isabel Borrás-Linares, Tatiana Emanuelli, Javier A. Menéndez, Antonio Segura-Carretero   +5 more
doaj   +6 more sources

Investigation on microbiology of olive oil extraction process [PDF]

Italian Journal of Food Science, 2015
Several batches of approx. 200 kg olives from Frantoio and Moraiolo cultivars were processed in an oil mill at two dates of harvesting. Samples were collected in several steps of extraction process for sensory, chemical and microbial analyses.All ...
B. Zanoni, S. Guerrini, E. Mari, M. Migliorini, C. Cherubini, S. Trapani, M. Vincenzini   +6 more
doaj   +4 more sources

Comparative efficacy of extra virgin olive oil versus refined olive oil in the treatment of individuals suffering from constipation: A double-blind randomized clinical trial study [PDF]

Caspian Journal of Internal Medicine
Background: Evidence suggested that olive oil may alleviate constipation symptoms. This study compared the effectiveness of two types of extra virgin olive oil and refined olive oil on the treatment of patients experiencing constipation.
Farahnaz Joukar, Seyedeh Narjes Mozaffari Chenijani, Saman Maroufizadeh, Tahereh Zeinali, Niloofar Faraji, Narges Eslami, Fariborz Mansour-Ghanaei   +6 more
doaj   +2 more sources

Extra Virgin Olive Oil and Metabolic Diseases. [PDF]

Int J Mol Sci
Over the last few decades, metabolic syndrome coexisting with cardiovascular disease has evolved into a pandemic, making the need for more food-oriented therapeutic approaches and a redefinition of lifestyle imperative, with the Mediterranean diet being the linchpin of this effort. Extra virgin olive oil (EVOO), the key pillar of the Mediterranean diet
Tsimihodimos V, Psoma O.
europepmc   +3 more sources

Rapid Identification of Extra Virgin Olive Oil by Spectrometry

Shipin gongye ke-ji, 2023
In this paper, the spectral characteristics of extra virgin olive oil mixed with different proportions of olive oil (refined olive oil), rapeseed oil, corn oil and soybean oil were investigated.
Cong TANG, Shijun SHAO, Yujie WEN, Qing LIANG, Shuqing DONG   +4 more
doaj   +1 more source

Antioxidant Profile and Sensory Analysis in Olive Oils of Different Quality Grades

Agriculture, 2023
Antioxidant capacity and sensory analysis of olive oils of different quality grades (Extra virgin, Virgin, Ordinary and Lampante) were investigated to define their possible differences useful for quality discrimination.
Maria Teresa Frangipane, Lara Costantini, Nicolò Merendino, Riccardo Massantini   +3 more
doaj   +1 more source

Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study [PDF]

, 2014
Background: It is unknown whether individuals at high cardiovascular risk sustain a benefit in cardiovascular disease from increased olive oil consumption.
Basora, Josep, Buil-Cosiales, Pilar, Bulló, Mònica, Corella, Dolores, Estruch, Ramon, Fiol, Miquel, Fitó, Montserrat, Guasch-Ferré, Marta, Gómez-Gracia, Enrique, Hu, Frank B, Lamuela-Raventós, Rosa M, Lapetra, José, Martínez, J Alfredo, Martínez-González, Miguel A, Muñoz, Miguel A, Pintó, Xavier, Recondo, Javier, Ros, Emilio, Ruiz-Gutiérrez, Valentina, Salas-Salvadó, Jordi, Serra-Majem, Lluís, Sorlí, José V   +21 more
core   +5 more sources

Should extra virgin olive oil production change the approach? A systematic review of challenges and opportunities to increase sustainability, productivity, and product quality

Journal of Agricultural Engineering, 2023
Extra virgin olive oil is constantly gaining interest for its outstanding health and nutritional properties. However, the production process generates roughly four times more waste than the quantity of oil.
Alessio Cappelli, Lucrezia Lupori, Enrico Cini   +2 more
doaj   +1 more source

Extra Virgin Olive Oil from Destoned Fruits to Improve the Quality of the Oil and Environmental Sustainability

Foods, 2022
The world production of olive oil represented 3.1 million tons in 2021 and the choice aimed at high quality extra virgin olive oils is increasingly appearing (IOC, 2022).
Maria Teresa Frangipane, Massimo Cecchini, Riccardo Massantini, Danilo Monarca   +3 more
doaj   +1 more source

Extra Virgin Olive Oil: Lesson from Nutrigenomics [PDF]

Nutrients, 2019
Extra virgin olive oil (EVOO) consumption has a beneficial effect on human health, especially for prevention of cardiovascular disease and metabolic disorders. Here we underscore the peculiar importance of specific cultivars used for EVOO production since biodiversity among cultivars in terms of fatty acids and polyphenols content could differently ...
Stefania De Santis, Marica Cariello, Elena Piccinin, Carlo Sabbà, Antonio Moschetta   +4 more
openaire   +3 more sources