Results 101 to 110 of about 18,618 (241)
Synthesis of Levoglucosenone‐Based Amphiphilic Molecules via Microwave‐Assisted Michael Additions
Chemistry–Methods, Volume 6, Issue 6, June 2026.Comparison between the conventional and the sustainable synthetic microwave‐based approach for Michael addition reactions on LGO developed in this work. Aligning with the objectives of the EU chemicals strategy for sustainability, an ultrarapid, safe and sustainable method for producing a library of levoglucosenone (LGO)‐based amphiphilic molecules was
Maria Jose Calandri +8 more
wiley +1 more source
A Case Report of Possible Health Benefits of Extra Virgin Olive Oil
The Scientific World Journal, 2003 The literature on the chemical analysis of cooking oils suggests that the cholesterol-reducing effect may well be due to the antioxidant agents rather than unsaturated fats. Furthermore, antioxidant agents are present in extra virgin olive oil and not in
Said Shahtahmasebi +1 more
doaj +1 more source
Effect of crushing temperature on virgin olive oil quality and composition
, 2018 The objective of the current study was to assess the influence of a modified crushing process and kneading operation on the quality parameters, volatile compounds, and the fatty acid and sterol profiles of virgin olive oil from the Edremit yaglik variety.
İ. Mutlu +11 more
core +1 more source
Extra-virgin olive oils storage: Effect on constituents of biological significance
, 2020 The high oxidative stability of virgin olive oil with respect to other vegetable oils is mainly due to its fatty acid composition, in particular, to the high monounsaturated-to-polyunsaturated ratio, and to the presence of minor compounds that play a ...
Vita Di Stefano
core +1 more source
eFood, Volume 7, Issue 3, June 2026.The new technique, by exploiting and modifying the partition coefficients of various molecules in immiscible solvents, makes it possible to obtain olive oils rich in polyphenols with outstanding characteristics. Moreover, the extension of this technique allows the transfer of polyphenols present in vegetation water into any lipid matrix, such as seed ...
Davide Laurenti +9 more
wiley +1 more source
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
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
Journal of Diabetes Research, 2018 Treatment of diabetic patients with antioxidant, such as extra virgin olive oil (EVOO), may be beneficial in numerous debilitating complexities. This study was aimed at assessing the protective role of virgin olive oil in reducing hyperglycemia in ...
Khadijah Saeed Balamash +4 more
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.Flaxseed oil and docosahexaenoic acid administered to female Wistar rats with DMBA‐induced breast cancer help increase the HDL cholesterol and significantly reduce the CA15‐3, AST, ALT, LDL, and creatinine levels of rats compared to the negative control group. They also exhibited a protective effect on organs from histopathological data.
Hilda Nji Aza +4 more
wiley +1 more source
The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils
Molecules, 2017 Monovarietal virgin olive oils (VOOs) are very effective to study relationships among sensory attributes, the compounds responsible for flavour, and factors affecting them.
Cristina Campestre +3 more
doaj +1 more source