Results 21 to 30 of about 10,902 (179)
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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Molecules, 2010 The quality of olive oils is sensorially tested by accurate and well established methods. It enables the classification of the pressed oils into the classes of extra virgin oil, virgin oil and lampant oil.
Giovanni Sindona +4 more
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Survival of Coliform Bacteria in Virgin Olive Oil
BioMed Research International, 2018 Coliform bacteria consist of both nonpathogen commensal and human opportunistic pathogen species isolated from different habitats like animals, man, vegetables, and water. Olives normally carry natural nonpathogenic epiphytic bacteria, but during growth, harvest, and processing, one of the final products, represented by virgin olive oil, can be ...
Zullo B. A., Maiuro L., Ciafardini G.
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Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation
Journal of Chemistry, 2016 In oil-mills, olive-pomace recentrifugation is a common way to reduce pomace moisture and, at the same time, to recover the oil therein. According to current rules, the obtained oil is defined as “crude olive-pomace oil.” The aim of this work is to ...
Antonella Pasqualone +7 more
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Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method
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 +3 more
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Olive-oil Phenolics and Health: Potential Biological Properties
Natural Product Communications, 2008 Extra virgin olive oil, the primary source of oil in the Mediterranean diet, differs significantly in composition from dietary lipids that are consumed by other populations.
Francesco Visioli +4 more
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Grasas y Aceites, 2014 The aim of this study was, first, to investigate the influence of olive variety and elevation of orchards on the phenolic compound content of Sicilian virgin olive oils (VOOs) and, second, to investigate the effects of VOO phenolic extracts on osteoblast
O. García-Martínez +4 more
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Nutrigenomics of extra‐virgin olive oil: A review
BioFactors, 2016 AbstractNutrigenomics data on the functional components of olive oil are still sparse, but rapidly increasing. Olive oil is the main source of fat and health‐promoting component of the Mediterranean diet. Positive effects have been observed on genes involved in the pathobiology of most prevalent age‐ and lifestyle‐related human conditions, such as ...
PIRODDI, MARTA +10 more
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Grasas y Aceites, 2000 Phenolic compounds have a high importance because of their effect on shelf life and sensorial characteristics of virgin olive oil. In this paper, the phenolic fraction of Arbequina virgin olive oils has been characterized by HPLC.
G. Beltrán +3 more
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Acta Scientiarum. Health Sciences, 2022 Cardiovascular disease (CVD) remains the major cause of mortality in the world, typically claiming a third of all deaths. The primary cause of CVD is atherosclerosis.
Aicha Kribeche, Tayeb Idoui
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