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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 +5 more
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Characterisation of Endogenous Peptides Present in Virgin Olive Oil [PDF]
International Journal of Molecular Sciences, 2022 The low molecular weight peptide composition of virgin olive oil (VOO) is mostly unknown. We aimed to investigate the composition of the endogenous peptides present in VOO, the protein sources from which those peptides originate and their biological activities. A water-soluble extract containing peptides was obtained from VOO.
Eduardo Lopez-Huertas +1 more
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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 +2 more
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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 +3 more
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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 +3 more
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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 +5 more
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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 +2 more
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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 +6 more
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Antioxidants, 2020 Extra-virgin olive oil is regarded as functional food since epidemiological studies and multidisciplinary research have reported convincing evidence that its intake affects beneficially one or more target functions in the body, improves health, and ...
Paloma Rodríguez-López +5 more
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Bioactive Compounds and Quality of Extra Virgin Olive Oil [PDF]
Foods, 2020 (1) Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using ...
Cecilia Jimenez-Lopez +7 more
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