Results 51 to 60 of about 57,119 (312)

Usefulness of Extra Virgin Olive Oil Minor Polar Compounds in the Management of Chronic Kidney Disease Patients

Nutrients, 2021
Chronic kidney disease (CKD) is one of the most common chronic non-communicable degenerative diseases and it represents an important risk factor for cardiovascular morbidity and mortality. The Mediterranean diet, in which extra virgin olive oil (EVOO) is
A. Noce, G. Marrone, Silvia Urciuoli, F. Di Daniele, Manuela Di Lauro, Anna Pietroboni Zaitseva, N. Di Daniele, A. Romani   +7 more
semanticscholar   +1 more source

Use of Extra Virgin Olive Oil (EVOO) in the treatment of traumatic ulcers. A case report

Journal of Biomedical Practitioners, 2020
Introduction Extra virgin olive oil (EVOO) is an essential food of the Mediterranean diet (MD) and some countries in the Mediterranean area such as Italy, Spain and Greece represent the largest and most important producers in the world.
Antonia Sinesi, Cinzia Casu, Savino Cefola, Ruggiero Damato, Germano Orrù   +4 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

Consumer Preferences for Origin and Organic Attributes of Extra Virgin Olive Oil: A Choice Experiment in the Italian Market

Foods, 2021
The paper investigates Italian consumers’ behavior towards characteristics of extra virgin olive oil, in particular organic production methods and geographical origin.
Matteo Carzedda, G. Gallenti, S. Troiano, Marta Cosmina, F. Marangon, Patrizia de Luca, Giovanna Pegan, F. Nassivera   +7 more
semanticscholar   +1 more source

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.
A. Romani, F. Ieri, Silvia Urciuoli, A. Noce, G. Marrone, C. Nediani, R. Bernini   +6 more
semanticscholar   +1 more source

Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils

Foods, 2022
The substitution of extra virgin olive oil with other edible oils is the primary method for fraud in the olive-oil industry. Developing inexpensive analytical methods for confirming the quality and authenticity of olive oils is a major strategy towards ...
E. Chávez‐Ángel, Blanca Puertas, M. Kreuzer, Robert Soliva Fortuny, R. Ng, A. Castro-Álvarez, C. S. Sotomayor Torres   +6 more
semanticscholar   +1 more source

A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil [PDF]

, 2018
Electrochemical sensor devices have gathered great attention in food analysis namely for olive oil evaluation. The adulteration of extra-virgin olive oil with lower-grade olive oil is a common worldwide fraudulent practice, which detection is a ...
Ana C.A. Veloso, António M. Peres, Apetrei, Bertsimas, Bishop, Borràs, Borràs, Borràs, Cadima, Cayuela, De Melo Milanez, Di Serio, Dias, Dias, Dias, Dias, EU No 1348/2013, Farley, Georgouli, Hayashi, Iiyama, Jabeur, Jergović, Jolayemi, José A. Pereira, Kalaitzis, Kirkpatrick, Kobayashi, Kuhn, Kurihara, Lerma-García, Liu, Luís G. Dias, Marx, Marx, Marx, Mildner-Szkudlarz, Mildner-Szkudlarz, Morales, Mu, Nigri, Nuno Rodrigues, Ok, Oliveros, Ou, Peris, Philippidis, Rashvand, Rodrigues, Santonico, Santos, Slim, Souayah, Souheib Oueslati, Srigley, Sun, Uncu, Ussama Harzalli, Valli, Veloso, Veloso, Venables   +61 more
core   +2 more sources

Predicción de la frescura del aceite de oliva virgen extra durante el almacenamiento mediante espectroscopía de fluorescencia [PDF]

, 2017
Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable level when the oil is just extracted, since it is not a product that improves with age.
Aparicio, R., Aparicio-Ruiz, R., García-González, D. L., Morales, M. T., Romero, I., Tena, N.   +5 more
core   +8 more sources

Can rapeseed oil replace olive oil as part of a Mediterranean-style diet? [PDF]

, 2014
The present narrative review compares evidence from experimental, epidemiological and clinical studies of the health benefits of rapeseed oil (RO) (known as canola oil) and olive oil (OO) in order to assess whether rapeseed oil is suitable as a ...
Gerber, Mariette, Hoffman, Richard
core   +2 more sources

28份国产特级初榨橄榄油中多酚含量及其变化规律Polyphenol content in 28 domestic extra virgin olive oils and its variation law

Zhongguo youzhi, 2022
为了对我国油橄榄产业提供基础数据支持，采用国际油橄榄理事会推荐的HPLC法检测特级初榨橄榄油中的多酚含量，分析了我国不同产地的28份市售食用特级初榨橄榄油样品的多酚含量，并对不同生产年度和不同产地单果级特级初榨橄榄油中多酚含量变化规律进行了分析。结果表明：市售国产特级初榨橄榄油中均含有较为丰富的多酚类化合物，多酚含量范围为（63.885±2.345）mg/kg~（307.325±6.865）mg/kg；特级初榨橄榄油中多酚含量受贮存时间的影响较大 ...
王蝴蝶1,2，刘玉红3，李建科3，黄新异1,2，邸多隆1,2 WANG Hudie1, 2, LIU Yuhong3, LI Jianke3, HUANG Xinyi1, 2, DI Duolong1, 2
doaj   +1 more source