Results 11 to 20 of about 10,902 (179)

CD11b+CD43hiLy6Clo splenocyte‐derived macrophages exacerbate liver fibrosis via spleen–liver axis

Hepatology, EarlyView., 2022
A population of splenic monocytes migrate into the liver and shift to macrophages, which account for the exacerbation of liver fibrosis. Abstract Background and Aims Monocyte‐derived macrophages (MoMFs), a dominant population of hepatic macrophages under inflammation, play a crucial role in liver fibrosis progression.
Shaoying Zhang, Dan Wan, Mengchen Zhu, Guihu Wang, Xurui Zhang, Na Huang, Jian Zhang, Chongyu Zhang, Qi Shang, Chen Zhang, Xi Liu, Fanfan Liang, Chunyan Zhang, Guangyao Kong, Jing Geng, Libo Yao, Shemin Lu, Yongyan Chen, Zongfang Li   +18 more
wiley   +1 more source

Virgin olive oil as a source of phytoestrogens [PDF]

European Journal of Clinical Nutrition, 2012
In their study of the dietary intake of phytoestrogens in the EPIC cohort, Zamora-Ros et al.1 do not indicate the contribution that will be made by virgin olive oil. It is understandable that it was difficult to include this in Table 4, as this contribution is very low or zero in non-Mediterranean countries, but it should be mentioned in the text.
R, Hoffman, M, Gerber
openaire   +2 more sources

Olive oil and vitamin D synergistically prevent bone loss in mice. [PDF]

PLoS ONE, 2014
As the Mediterranean diet (and particularly olive oil) has been associated with bone health, we investigated the impact of extra virgin oil as a source of polyphenols on bone metabolism.
Camille Tagliaferri, Marie-Jeanne Davicco, Patrice Lebecque, Stéphane Georgé, Marie-Jo Amiot, Sylvie Mercier, Amélie Dhaussy, Alain Huertas, Stéphane Walrand, Yohann Wittrant, Véronique Coxam   +10 more
doaj   +1 more source

Effect of Thymus vulgaris L. Essential oil on Oxidative Stability of Virgin Olive Oil and its Synergy with Citric Acid [PDF]

International Journal of Nutrition Sciences, 2017
Background: Since usage of synthetic antioxidants has been under question due to their toxicity and possible carcinogenicity, there is still interest in developing plant-derived natural antioxidants, especially from edible plants. This study investigated
Malihe Keramat, Mohammad-Taghi Golmakani, Mahmoud Aminlari, Seyed Shahram Shekarforoush   +3 more
doaj   +2 more sources

DEGRADAÇÃO TÉRMICA DE TOCOFEROL E PRODUTOS DE OXIDAÇÃO EM DIFERENTES CLASSES DE AZEITE DE OLIVA UTILIZANDO ESPECTROSCOPIA UV-VIS E MCR-ALS

Química Nova, 2015
Extra virgin olive oil, virgin olive oil and mixed oil were analyzed by UV-Vis spectroscopy and Multivariate Curve Resolution with Alternating Least Squares (MCR-ALS).
Rhayanna P. Gonçalves, Paulo H. Março, Patrícia Valderrama   +2 more
doaj   +1 more source

Extra Virgin Olive Oil from Destoned Fruits to Improve the Quality of the Oil and Environmental Sustainability

Foods, 2022
The world production of olive oil represented 3.1 million tons in 2021 and the choice aimed at high quality extra virgin olive oils is increasingly appearing (IOC, 2022).
Maria Teresa Frangipane, Massimo Cecchini, Riccardo Massantini, Danilo Monarca   +3 more
doaj   +1 more source

Detection of contaminations and/or adulterations of the extra virgin olive oil with seeds oils (sunflower and soybean) and olive pomace oil

Grasas y Aceites, 2008
The objective of this work was to determine the contents of fatty acids, squalen and triglycerides and the values of some spectrophotometric parameters in a representative number of samples of refined seed oil (sunflower and soybean), refined olive ...
A. Contiñas, S. Martínez, J. Carballo, I. Franco   +3 more
doaj   +1 more source

Should extra virgin olive oil production change the approach? A systematic review of challenges and opportunities to increase sustainability, productivity, and product quality

Journal of Agricultural Engineering, 2023
Extra virgin olive oil is constantly gaining interest for its outstanding health and nutritional properties. However, the production process generates roughly four times more waste than the quantity of oil.
Alessio Cappelli, Lucrezia Lupori, Enrico Cini   +2 more
doaj   +1 more source

Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

Open Life Sciences, 2020
The aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles.
Dordevic Dani, Kushkevych Ivan, Jancikova Simona, Zeljkovic Sanja Cavar, Zdarsky Michal, Hodulova Lucia   +5 more
doaj   +1 more source

Investigation on microbiology of olive oil extraction process

Italian Journal of Food Science, 2015
Several batches of approx. 200 kg olives from Frantoio and Moraiolo cultivars were processed in an oil mill at two dates of harvesting. Samples were collected in several steps of extraction process for sensory, chemical and microbial analyses.All ...
B. Zanoni, S. Guerrini, E. Mari, M. Migliorini, C. Cherubini, S. Trapani, M. Vincenzini   +6 more
doaj   +1 more source