Results 31 to 40 of about 1,394,291 (230)
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
openaire +4 more sources
Virgin olive oil: definition and standards
, 2014 Basic information is given about virgin olive oil standards according to European legislation. Standards are divided into two groups: (i) quality standards aimed at classifying extra-virgin, virgin and inedible ‘lampante’ olive oil and (ii) authenticity ...
M. Mariotti, Manuela Mariotti
core +1 more source
The water footprint of olives and olive oil in Spain [PDF]
, 2009 This paper evaluates the water footprint of Spanish olives and olive oil over the period 1997-2008. In particular, it analyses the three colour components of the water footprint: green (rainwater stored in the soil), blue (surface and groundwater) and ...
Llamas Madurga, Manuel Ramón +12 more
core +1 more source
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
doaj +1 more source
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
doaj +1 more source
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.
openaire +2 more sources
The composition and nutritional properties of extra-virgin olive oil
, 2014 Chapter 3 gives basic information about the composition and nutritional properties of extra-virgin olive oil. As triglycerides make up 97 to 99% of extra-virgin olive oil, the main chemical-physical characteristics of the oil depend on the composition of
M. Mariotti +3 more
core +1 more source
Biosensor immunoassay for traces of hazelnut protein in olive oil [PDF]
, 2009 The fraudulent addition of hazelnut oil to more expensive olive oil not only causes economical loss but may also result in problems for allergic individuals as they may inadvertently be exposed to potentially allergenic hazelnut proteins.
Nathalie G. E. Smits +5 more
core +1 more source
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
doaj +1 more source
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
doaj +1 more source