Results 31 to 40 of about 23,102 (261)

Spices, Condiments, Extra Virgin Olive Oil and Aromas as Not Only Flavorings, but Precious Allies for Our Wellbeing

Antioxidants, 2021
Spices, condiments and extra virgin olive oil (EVOO) are crucial components of human history and nutrition. They are substances added to foods to improve flavor and taste.
I. Dini, S. Laneri
semanticscholar   +1 more source

Primary Prevention of Cardiovascular Disease with a Mediterranean Diet Supplemented with Extra‐Virgin Olive Oil or Nuts

New England Journal of Medicine, 2018
Background Observational cohort studies and a secondary prevention trial have shown inverse associations between adherence to the Mediterranean diet and cardiovascular risk. Methods In a multicenter trial in Spain, we assigned 7447 participants (55 to 80
R. Estruch, E. Ros, J. Salas‐Salvadó, M. Covas, D. Corella, F. Arós, E. Gómez-Gracia, V. Ruíz-Gutiérrez, M. Fiol, J. Lapetra, R. Lamuela-Raventós, L. Serra-Majem, X. Pintó, J. Basora, M. Muñoz, J. Sorlí, Alfredo J Martínez, M. Fitó, A. Gea, M. Hernán, M. Martínez-González   +20 more
semanticscholar   +1 more source

Detection of Virgin Olive Oil Adulteration Using Low Field Unilateral NMR [PDF]

, 2014
The detection of adulteration in edible oils is a concern in the food industry, especially for the higher priced virgin olive oils. This article presents a low field unilateral nuclear magnetic resonance (NMR) method for the detection of the adulteration
Michael I. Newton, Morris, RH, Bencsik, M, Xu, Z, Zheng Xu, Michael Newton, Newton, MI, Robert H. Morris, Martin Bencsik, Robert Morris   +9 more
core   +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

The composition and nutritional properties of extra-virgin olive oil [PDF]

, 2014
Chapter 3 gives basic information about the composition and nutritional properties of extra-virgin olive oil. As triglycerides make up 97 to 99% of extra-virgin olive oil, the main chemical-physical characteristics of the oil depend on the composition of
M. Mariotti, Claudio Peri, Manuela Mariotti, C. Peri   +3 more
core   +1 more source

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

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

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

Virgin olive oil: definition and standards [PDF]

, 2014
Basic information is given about virgin olive oil standards according to European legislation. Standards are divided into two groups: (i) quality standards aimed at classifying extra-virgin, virgin and inedible ‘lampante’ olive oil and (ii) authenticity ...
M. Mariotti, Manuela Mariotti
core   +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