Results 81 to 90 of about 13,661 (227)
eFood, Volume 7, Issue 3, June 2026.Bioactive fatty acids from agro‐industrial byproducts are highlighted as a promising avenue for managing diabetes in this review, which aims to develop targeted interventions for optimal utilization and therapeutic benefits. ABSTRACT Diabetes mellitus (DM), influenced by multifaceted factors, creates a complex imbalance within the body. Nutrition plays
Youssef Elouafy +7 more
wiley +1 more source
, 2022 Background: Extra virgin olive oil is oil from mechanically pressed olives which contains strong antioxidants (55.79 μg/ml) such as vitamin E which can ward off free radicals thereby helping prevent premature aging.
Harahap, Iin Rodiatul Wardiah
core
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 +3 more
doaj +1 more source
eFood, Volume 7, Issue 3, June 2026.Graphical abstract showing nanoencapsulation‐based yogurt fortification, highlighting nanocarrier incorporation, improved storage stability, enhanced bioaccessibility, targeted gastrointestinal release, nutrient absorption, and gut microbiota modulation.
Farhang Hameed Awlqadr +8 more
wiley +1 more source
‐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 +5 more
core +1 more source
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 +2 more
doaj +1 more source
Avocado Oil: Commercial Hass Versus Other Varieties—Fatty Acid Profile and Quality
European Journal of Lipid Science and Technology, Volume 128, Issue 6, June 2026.Avocado oils vary in their fatty acid profiles depending on the variety. We compared commercial Hass avocado oils with local Brazilian varieties and olive oils, finding that some non‐commercial varieties, such as Primavera and Galavote, exhibit a quality similar to olive oil.
Wilton Soares Cardoso +6 more
wiley +1 more source
Recent Progress on Enzyme Immobilization: Materials, Strategies, and Applications
Food Bioengineering, Volume 5, Issue 2, Page 220-243, June 2026.Enzyme immobilization technology has undergone substantial evolution driven by advances in materials science. This review systematically examines the recent advances in enzyme immobilization since 2024, with a focused analysis of five major categories of enzyme carriers including covalent organic framework, metal‐organic frameworks, polymers, carbon ...
Shuran Wang +7 more
wiley +1 more source
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 +2 more
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.Dietary microalgae oil might reverse hepatic lipid deposition in a mouse model of fatty liver. This intervention significantly improves the overall fatty liver condition by reducing lipid accumulation and simultaneously restoring insulin sensitivity. ABSTRACT Non‐alcoholic fatty liver disease (NAFLD) is a leading cause of liver‐related mortality and ...
Athba AlQahtani +8 more
wiley +1 more source