Results 1 to 10 of about 23,102 (261)

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   +8 more sources

Bioactive Compounds and Quality of Extra Virgin Olive Oil [PDF]

Foods, 2020
(1) Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due
Jesus Simal-Gandara, MIGUEL A Prieto, Maria Carpena Rodríguez   +2 more
exaly   +6 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   +4 more sources

Extra-virgin olive oil and the gut-brain axis: influence on gut microbiota, mucosal immunity, and cardiometabolic and cognitive health

Nutrition Reviews, 2021
Extra-virgin olive oil (EVOO), a popular functional food and major source of fat in the Mediterranean diet, possesses a variety of healthful components, including monounsaturated fatty acids and bioactive phenolic compounds that, individually and ...
Michio Shimabukuro, Shinya Ikematsu, Hiroaki Masuzaki   +2 more
exaly   +2 more sources

Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea europaea L.

Nutrients, 2019
Olea europaea L. fruit is a peculiar vegetal matrix containing high levels of fatty acids (98–99% of the total weight of extra-virgin olive oil, EVOO) and low quantities (1–2%) of phenolics, phytosterols, tocopherols, and squalene.
Roberta Bernini, Giulia Marrone, Annalisa Romani   +2 more
exaly   +2 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

Hyperspectral Imaging and Chemometrics for Authentication of Extra Virgin Olive Oil: A Comparative Approach with FTIR, UV-VIS, Raman, and GC-MS

Foods, 2023
Limited information on monitoring adulteration in extra virgin olive oil (EVOO) by hyperspectral imaging (HSI) exists. This work presents a comparative study of chemometrics for the authentication and quantification of adulteration in EVOO with cheaper ...
D. Malavi, A. Nikkhah, K. Raes, S. Van Haute   +3 more
semanticscholar   +1 more source

A classification and identification model of extra virgin olive oil adulterated with other edible oils based on pigment compositions and support vector machine.

Food Chemistry, 2023
Adulteration identification of extra virgin olive oil (EVOO) is a vital issue in the olive oil industry. In this study, chromatographic fingerprint data of pigments combined with machine learning methodologies were successfully identified and classified ...
Cong‐Hui Lu, Baoyou Li, Quan Jing, D. Pei, Xin‐Yi Huang   +4 more
semanticscholar   +1 more source

Comparative Study of Ozonated Olive Oil and Extra Virgin Olive Oil Effects on Oral Hygiene

Applied Sciences, 2023
(1) Background: Currently, more and more studies reveal the fact that the use of ozonated oil in dentistry brings visible benefits. The aim of this study was to evaluate the efficacy of ozonated olive oil by evaluating daily index changes (2) Methods ...
Ramona Feier, Radu Mircea Sireteanu Cucui, R. Raţiu, Dana Baciu, C. Gâlea, Liliana Sachelarie, C. Nistor, Dorin-Ioan Cocoș, L. Hurjui, E. Cernei   +9 more
semanticscholar   +1 more source