Comprehensive Analysis of Polyphenols in 55 Extra Virgin Olive Oils by HPLC-ECD and Their Correlation with Antioxidant Activities-Reference-Cited by-同舟云学术

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Comprehensive Analysis of Polyphenols in 55 Extra Virgin Olive Oils by HPLC-ECD and Their Correlation with Antioxidant Activities

Published:2012-10-16 Issue:4 Volume:67 Page:326-336
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Bayram Banu,Esatbeyoglu Tuba,Schulze Nicole,Ozcelik Beraat,Frank Jan,Rimbach Gerald

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-012-0315-z.pdf

Reference38 articles.

1. Turner R, Etiene N, Garcia-Alonso M, De Pascual-Teresa S, Minihane AM, Weinberg PD, Rimbach G (2005) Antioxidant and anti-atherogenic activities of olive oil phenolics. Int J Vitam Nutr Res 75:61–70

2. Bogani P, Galli C, Villa M, Visioli F (2007) Postprandial anti-inflammatory and antioxidant effects of extra virgin olive oil. Atherosclerosis 190:181–186

3. Visioli F, Galli C (2000) Olive oil: More than just oleic acid. Am J Clin Nutr 72:853–856

4. Gill CIR, Boyd A, McDermott E, McCann M, Servili M, Selvaggini R, Taticchi A, Esposto S, Montedoro G, McGlynn H, Rowland I (2005) Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. Int J Cancer 117:1–7

5. Rigacci S, Guidotti V, Bucciantina M, Parri M, Nediani C, Cerbai E, Stefani M, Berti A (2010) Oleuropein aglycon prevents cytotoxic amyloid aggregation of human amylin. J Nutr Biochem 21:726–735

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