Results 1 to 10 of about 62,842 (235)

Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method [PDF]

Foods, 2019
The adulteration of virgin olive oil with hazelnut oil is a common fraud in the food industry, which makes mandatory the development of accurate methods to guarantee the authenticity and traceability of virgin olive oil.
Raúl González-Domínguez, Ana Sayago, María Teresa Morales, Ángeles Fernández-Recamales   +3 more
doaj   +3 more sources

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

Sensors, 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
Zheng Xu, Robert H. Morris, Martin Bencsik, Michael I. Newton   +3 more
doaj   +3 more sources

Gene expression changes in mononuclear cells in patients with metabolic syndrome after acute intake of phenol-rich virgin olive oil [PDF]

BMC Genomics, 2010
Background Previous studies have shown that acute intake of high-phenol virgin olive oil reduces pro-inflammatory, pro-oxidant and pro-thrombotic markers compared with low phenols virgin olive oil, but it still remains unclear whether effects attributed ...
Lopez-Miranda Jose, Uceda Marino, Perez-Martinez Pablo, Marin Carmen, Santos-Gonzalez Monica, Jimenez Anabel, Parnell Laurence D, Fernandez Juan M, Ruano Juan, Camargo Antonio, Perez-Jimenez Francisco   +10 more
doaj   +4 more sources

Comparative efficacy of extra virgin olive oil versus refined olive oil in the treatment of individuals suffering from constipation: A double-blind randomized clinical trial study [PDF]

Caspian Journal of Internal Medicine
Background: Evidence suggested that olive oil may alleviate constipation symptoms. This study compared the effectiveness of two types of extra virgin olive oil and refined olive oil on the treatment of patients experiencing constipation.
Farahnaz Joukar, Seyedeh Narjes Mozaffari Chenijani, Saman Maroufizadeh, Tahereh Zeinali, Niloofar Faraji, Narges Eslami, Fariborz Mansour-Ghanaei   +6 more
doaj   +2 more sources

Protective Effect of Virgin Olive Oil (Olea europea L.) Against Oxidative Damage Induced by Mercuric Chloride in Rat Albinos Wistar [PDF]

Journal of Stress Physiology & Biochemistry, 2014
Olive oil is beneficial effects are not only related to its high content of oleic acid, but also to the antioxidant potential of its polyphenols. In this study, we assess the effects of virgin olive oil on mercuric chloride induced oxidative damage in ...
Youcef Necib, Ahlem Bahi, Sakina Zerizer, Cherif Abdennour, Mohamed Salah Boulakoud   +4 more
doaj   +2 more sources

Rapid Identification of Extra Virgin Olive Oil by Spectrometry

Shipin gongye ke-ji, 2023
In this paper, the spectral characteristics of extra virgin olive oil mixed with different proportions of olive oil (refined olive oil), rapeseed oil, corn oil and soybean oil were investigated.
Cong TANG, Shijun SHAO, Yujie WEN, Qing LIANG, Shuqing DONG   +4 more
doaj   +1 more source

Shelf Life Quality and Bioactive Constituents of Virgin Olive Oil Affected by Packaging Type and Storage Period [PDF]

New Valley Journal of Agricultural Science, 2023
One of the few oils is virgin olive oil, consumed without any chemical treatment. It is likely that the actual storage period and packing type reflect actual changes in the virgin olive oil matrix.
Hussein Ferweez, Samy Elsyiad, Taghreed Abddullah, Abul-Hamd Mehanni   +3 more
doaj   +1 more source

Antioxidant Profile and Sensory Analysis in Olive Oils of Different Quality Grades

Agriculture, 2023
Antioxidant capacity and sensory analysis of olive oils of different quality grades (Extra virgin, Virgin, Ordinary and Lampante) were investigated to define their possible differences useful for quality discrimination.
Maria Teresa Frangipane, Lara Costantini, Nicolò Merendino, Riccardo Massantini   +3 more
doaj   +1 more source

Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study [PDF]

, 2014
Background: It is unknown whether individuals at high cardiovascular risk sustain a benefit in cardiovascular disease from increased olive oil consumption.
Basora, Josep, Buil-Cosiales, Pilar, Bulló, Mònica, Corella, Dolores, Estruch, Ramon, Fiol, Miquel, Fitó, Montserrat, Guasch-Ferré, Marta, Gómez-Gracia, Enrique, Hu, Frank B, Lamuela-Raventós, Rosa M, Lapetra, José, Martínez, J Alfredo, Martínez-González, Miguel A, Muñoz, Miguel A, Pintó, Xavier, Recondo, Javier, Ros, Emilio, Ruiz-Gutiérrez, Valentina, Salas-Salvadó, Jordi, Serra-Majem, Lluís, Sorlí, José V   +21 more
core   +5 more sources

Concentration of Potentially Bioactive Compounds in Italian Extra Virgin Olive Oils from Various Sources by Using LC-MS and Multivariate Data Analysis

Foods, 2020
High quality extra virgin olive oils represent an optimal source of nutraceuticals. The European Union (EU) is the world’s leading olive oil producer, with the Mediterranean region as the main contributor.
Anna Różańska, Marina Russo, Francesco Cacciola, Fabio Salafia, Żaneta Polkowska, Paola Dugo, Luigi Mondello   +6 more
doaj   +1 more source