Results 131 to 140 of about 10,902 (179)

Unraveling the Extra Virgin Olive Oil Effect on Inflammation and on Gut and Saliva Microbiota. [PDF]

Biomolecules
Correia M, Gomes ATPC, Moreira I, El Maghariki J, Mendes K, Correia MJ, Barros R, Barbosa JC, Rosa N, Gomes AM.   +9 more
europepmc   +1 more source

Chemical evaluation of arbequina extra virgin olive oil with in silico analysis of its key phenolic compounds targeting LDL metabolism. [PDF]

Sci Rep
Korkmaz A, Unsal V, Yıldız R, Oner E, Atasoy AF.   +4 more
europepmc   +1 more source

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Virgin olive oil yeasts: A review

Food Microbiology, 2018
This review summarizes current knowledge on virgin olive oil yeasts. Newly produced olive oil contains solid particles and micro drops of vegetation water in which yeasts reproduce to become the typical microbiota of olive oil. To date, about seventeen yeast species have been isolated from different types of olive oils and their by-products, of which ...
Gino Ciafardini, Biagi Angelo Zullo
exaly   +4 more sources

Virgin Olive Oil and Hypertension

Current Vascular Pharmacology, 2016
The incidence of high blood pressure (BP) along with other cardiovascular (CV) risk factors on human health has been studied for many years. These studies have proven a link between unhealthy dietary habits and sedentary lifestyle with the onset of hypertension, which is a hallmark of CV and cerebrovascular diseases. The Mediterranean diet, declared by
López Martín, Sergio, Bermúdez, Beatriz, Montserrat-de la Paz, Sergio, Jaramillo Carmona, Sara M., Abia, Rocío, Muriana, Francisco J. G.   +5 more
openaire   +3 more sources

Virgin olive oil metabolomics: A review

Journal of Chromatography B, 2020
Metabolomics involvement in the study of foods is steadily growing. Such a rise is a consequence of the increasing demand in the food sector to address challenges regarding the issues of food safety, quality, and authenticity in a more comprehensive way.
Artemis, Lioupi, Nikolaos, Nenadis, Georgios, Theodoridis   +2 more
openaire   +2 more sources

Virgin Olive Oil as Frying Oil

Comprehensive Reviews in Food Science and Food Safety, 2017
Abstract Frying is one of the oldest cooking procedures and is still among the most popular ones for food preparation. Due to their unique sensory characteristics, fried foods are consumed often and with pleasure. During frying, part of the oil is absorbed by the food, thereby becoming part of our diet; most interestingly, in the ...
Antonia, Chiou, Nick, Kalogeropoulos
openaire   +2 more sources

Oxidative stability of virgin olive oils

Journal of the American Oil Chemists' Society, 2001
AbstractAn investigation was carried out on virgin olive oils of the Gentile (Larino), Gentile (Colletorto), Coratina, and Leccino varieties, harvested at different times, to assess their oxidation stability. The olive oils were analyzed by means of peroxide, K232′ and K270 values at 1, 6, 12, and 18 mon of storage in green bottles, in the dark, at ...
CINQUANTA, Luciano, Esti M, Di Matteo M.
openaire   +4 more sources

Optimisation of extra virgin olive oil quality

Journal of the Science of Food and Agriculture, 1998
This study investigated the correlation between total polyphenol content and the stability (ie induction time by Rancimat) of oil samples according to different regions, cultivars, extraction technologies and ripening times of raw material. Results indicate a correlation of oil stability with total polyphenols, (r=0·88), a chemical variable easy to ...
MONTELEONE, ERMINIO, G. Caporale, A. Carlucci, E. Pagliarini   +3 more
openaire   +3 more sources

Healthy Virgin Olive Oil: A Matter of Bitterness

Critical Reviews in Food Science and Nutrition, 2013
Virgin olive oil (VOO) is the pillar fat of Mediterranean diet. It is made from olive fruits and obtained by squeezing olives without any solvent extraction. Respect to the seed oils, an unique polar polyphenol-rich fraction gives VOO a bitter and pungent taste.
VITAGLIONE, PAOLA, SAVARESE, MARIA, PADUANO, ANTONELLO, SCALFI, LUCA, FOGLIANO, VINCENZO, SACCHI, RAFFAELE   +5 more
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The Color Space of Foods:  Virgin Olive Oil

Journal of Agricultural and Food Chemistry, 2007
The CIE 1976 (L*, a*, and b*) color space for virgin olive oil was determined. Such a space encompasses any acceptable sample of this type of oil irrespective of the agronomic treatment that the olives have undergone because its color is due to two types of pigments, a systematic combination of which provides the whole range of theoretically possible ...
Daniel, Escolar, María R, Haro, Jesús, Ayuso   +2 more
openaire   +2 more sources