Results 21 to 30 of about 1,903,638 (222)

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

A randomized Controlled Study on the Effects of Extra Virgin Olive Oil Compared to Breast Milk on Painful and Damaged Nipples During Lactation [PDF]

Egyptian Journal of Health Care, 2020
Painful and damaged nipples during lactation are common causes of premature breast feedingcessation. The applications of different non-pharmacological products to soothe and heal nipples arewidely recommended. Aim: to evaluate the effects of extra virgin
Naglaa Abdelmawgoud Ahmed, Amina Ibrahim Badawy Othman, Amal Ahmed Kanona, Hemat Mostafa Amer, Nagat Salah Shalaby, Nadia Bassuoni Elsharkawy   +5 more
doaj   +1 more source

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

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   +1 more source

DEGRADAÇÃO TÉRMICA DE TOCOFEROL E PRODUTOS DE OXIDAÇÃO EM DIFERENTES CLASSES DE AZEITE DE OLIVA UTILIZANDO ESPECTROSCOPIA UV-VIS E MCR-ALS

Química Nova, 2015
Extra virgin olive oil, virgin olive oil and mixed oil were analyzed by UV-Vis spectroscopy and Multivariate Curve Resolution with Alternating Least Squares (MCR-ALS).
Rhayanna P. Gonçalves, Paulo H. Março, Patrícia Valderrama   +2 more
doaj   +1 more source

Nutrigenomics of extra‐virgin olive oil: A review

BioFactors, 2016
AbstractNutrigenomics data on the functional components of olive oil are still sparse, but rapidly increasing. Olive oil is the main source of fat and health‐promoting component of the Mediterranean diet. Positive effects have been observed on genes involved in the pathobiology of most prevalent age‐ and lifestyle‐related human conditions, such as ...
PIRODDI, MARTA, Albini, Adriana, FABIANI, Roberto, Giovannelli, Lisa, Luceri, Cristina, NATELLA, FAUSTA, ROSIGNOLI, Patrizia, Rossi, Teresa, TATICCHI, AGNESE, SERVILI, Maurizio, GALLI, Francesco   +10 more
openaire   +4 more sources

Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

Open Life Sciences, 2020
The aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles.
Dordevic Dani, Kushkevych Ivan, Jancikova Simona, Zeljkovic Sanja Cavar, Zdarsky Michal, Hodulova Lucia   +5 more
doaj   +1 more source

A POWERFUL ELISA TECHNIQUE TO TEST THE POTENTIAL OF EXTRA VIRGIN OLIVE OIL IN REDUCING TNF-Α LEVEL AND EDEMA VOLUME IN MALE Rattus norvegicus EXPOSED TO CARRAGEENAN

Indonesian Journal of Medical Laboratory Science and Technology, 2020
Extra virgin Olive oil is extracted from fruit that can be used as anti-inflammatory agent. This research aimed to test the potential of extra virgin olive oil in reducing edema volume and TNF-α plasma in carrageenan-induced rats.
Andina Putri Aulia, Suprapto Maat, Aryati   +2 more
doaj   +1 more source

Detection of contaminations and/or adulterations of the extra virgin olive oil with seeds oils (sunflower and soybean) and olive pomace oil

Grasas y Aceites, 2008
The objective of this work was to determine the contents of fatty acids, squalen and triglycerides and the values of some spectrophotometric parameters in a representative number of samples of refined seed oil (sunflower and soybean), refined olive ...
A. Contiñas, S. Martínez, J. Carballo, I. Franco   +3 more
doaj   +1 more source

Effects of Conventional Heating on the Stability of Major Olive Oil Phenolic Compounds by Tandem Mass Spectrometry and Isotope Dilution Assay

Molecules, 2010
The quality of olive oils is sensorially tested by accurate and well established methods. It enables the classification of the pressed oils into the classes of extra virgin oil, virgin oil and lampant oil.
Giovanni Sindona, Hicham Benabdelkamel, Anna Russo, Enzo Perri, Mohamed Attya   +4 more
doaj   +1 more source

Evaluation of Selected Quality Parameters of “Agristigna” Monovarietal Extra Virgin Olive Oil and Its Apple Vinegar-Based Dressing during Storage

Foods, 2022
This study aimed to investigate the quality parameters and the oxidative stability (180 days of storage) of a water–oil emulsion formulated with Calabrian (Italy) monovarietal Agristigna extra virgin olive oil and apple vinegar.
Monica R. Loizzo, Vincenzo Sicari, Umile G. Spizzirri, Rosa Romeo, Rosa Tundis, Antonio Mincione, Fiore P. Nicoletta, Donatella Restuccia   +7 more
doaj   +1 more source