Results 101 to 110 of about 1,999,528 (223)

Olive oil and oxidative stress

Grasas y Aceites, 2004
In addition to the fatty acid profile of olive oil, which is high in the monounsaturated oleic acid and appears to be beneficial in reducing several risk factors for coronary heart disease and certain cancers, extra virgin olive oil contains a ...
Francesco Visioli, Paola Bogani, Simona Grande, Claudio Galli   +3 more
doaj   +1 more source

Oleanolic Acid‐Enriched Olive Oil Attenuates Kidney Function Decline in Patients With Type 2 Diabetes: Results From the OLTRAD Randomised Controlled Trial

Diabetes, Obesity and Metabolism, Volume 28, Issue 11, Page 10195-10209, November 2026.
ABSTRACT Aims Chronic kidney disease (CKD) is a major complication of type 2 diabetes mellitus (T2DM), driven in part by oxidative stress and the accumulation of advanced glycation end products (AGEs). Oleanolic acid (OA), a natural triterpene present in olive‐derived matrices, may modulate AGE metabolism.
Aída García‐González, Alejandro Matamoros‐Domínguez, Juan Manuel Espinosa‐Cabello, Gisela Pérez‐Muñoz, Manuel Jesús León Aranda, María Del Carmen Roque‐Cuellar, Silvia García‐Rey, Andrés Jiménez‐Sánchez, Antonio Jesús Martínez‐Ortega, Miguel Ángel Mangas‐Cruz, Isabel Cerrillo, Javier S. Perona, Pedro Pablo García‐Luna, Elena María Yubero‐Serrano, José María Castellano   +14 more
wiley   +1 more source

Consumer preferences for country-of-origin and health claim labelling of extra-virgin olive-oil [PDF]

Although several studies have investigated consumer preferences for olive oil country-of-origin labelling (COOL), very little is known on consumers’ preferences for new health claims (EC Reg. n. 1924/2006).
Menozzi, Davide, Mora, Cristina, Giacomini, Corrado, Finardi, Corrado   +3 more
core  

Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils

Czech Journal of Food Sciences, 2010
In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunflower, soybean, and rapeseed) as well as unrefined ...
Rajko Vidrih, Sergeja Vidakovič, Helena Abramovič   +2 more
doaj   +1 more source

OntOMat: Toward Ontology‐Based Product and Process Design Engineering and Optimization Solutions Fueling Circular Value Chains

Advanced Engineering Materials, Volume 28, Issue 20, 21 October 2026.
The OntOMat ontology establishes a structured framework for polymer matrix fiber reinforced composite materials, integrating manufacturing processes, characterization methods, and multiscale design through the VDI/VDE 3682 formalized process description standard.
Nicolas Christ, Jörg Hohe, Martin Kördel, Michael Giese, Niklas Toffert, Christian Seidel, Olaf Rehme, Patrik Schneider, Oliver Focke, Elie Abi Aoun, Claas Falldorf, Beñat Gutierrez, Alexandra Kühn, Sven Torstrick-von der Lieth, Christoph Herden, Erik Johannsen, Jan‐Uwe R. Schmidt, Felix Winkelmann, Andreas Schott, Daniel Schott   +19 more
wiley   +1 more source

Development and acceptability of preparations with added crude palm oil and extra virgin olive oil for the elderly [PDF]

, 2012
El proyecto Desarrollo y aceptabilidad de preparaciones con adición de aceite de palma crudo y aceite de oliva extra virgen para el adulto mayor tuvo como objetivo desarrollar y evaluar la aceptabilidad de preparaciones de alimentos, con adición de ...
Soto Arizmendy, María Alejandra
core   +1 more source

PPARG2 Pro12Ala polymorphism influences body composition changes in severely obese patients consuming extra virgin olive oil: a randomized clinical trial

Nutrition & Metabolism, 2018
Background Previous intervention studies have reported the association of the PPARG2 Pro12Ala (rs1801282) and IL6 -174G > C (rs1800795) polymorphisms with weight loss; however, their results are inconsistent.
Ana Paula Santos Rodrigues, Lorena Pereira Souza Rosa, Erika Aparecida Silveira   +2 more
doaj   +1 more source

Exploring Japanese olive oil consumer behavior [PDF]

During the last two decades, olive oil consumption in Japan is showing an increasing trend due to dietary and health concerns. Traditional olive oil producer and exporter countries such as Italy, Spain and Tunisia have interest to reinforce and to ...
Mtimet, Nadhem, Masakazu, N., Zaibet, Lokman, Kashiwagi, Kenichi   +3 more
core  

‐diphenols in virgin olive oil

, 2016
The possibility of improvement of olive paste extractability by addition of talc or NaCl (1%, 2% and 3% mass ratio in olive paste), or their combinations (“talc 1.5% + NaCl 1.5%” ; “talc 1% + NaCl 2%” ; “talc 2% + NaCl 1%”), was investigated on a ...
Olivera Koprivnjak, Koprivnjak, Olivera, Kosić, Urška, Brkić Bubola, Karolina, Karolina Brkić Bubola, Urška Kosić   +5 more
core   +1 more source

Analysis and characterization of extra virgin olive oils

Open Schools Journal for Open Science, 2018
Samples of extra virgin olive oils obtained from the olive trees of the territory of San Giovanni in Fiore (CS), Italy, and samples common brands of extra virgin olive oils sold on the national territory, have been analysed according to EU regulation n. 61/2011 of the Commission of 24 January 2011.
Checchetti, Andrea, Martano, Donato, Veltri, Rosagnela   +2 more
openaire   +4 more sources