Quality Characteristics and Antioxidants of Mavrolia cv. Virgin Olive Oil-Reference-Cited by-同舟云学术

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Quality Characteristics and Antioxidants of Mavrolia cv. Virgin Olive Oil

Published:2011-08-14 Issue:2 Volume:89 Page:253-259
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Anastasopoulos Efstathios,Kalogeropoulos Nick,Kaliora Andriana C.,Falirea Ageliki,Kamvissis Vassilis N.,Andrikopoulos Nikolaos K.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://www.springerlink.com/index/pdf/10.1007/s11746-011-1916-7

Reference39 articles.

1. Owen RW, Giacosa A, Hull WE, Haubner R, Würtele G, Spiegelhalder B, Bartsch H (2000) Olive oil consumption and health: the possible role of antioxidants. Lancet Oncol 1:107–112

2. Newmark HL (1997) Squalene, olive oil, and cancer risk: a review and hypothesis. Cancer Epidem Biom Prev 6:1101–1103

3. Menendez JA, Vellon L, Colomer R, Lupu R (2005) Oleic acid, the main monounsaturated fatty acid of olive oil, suppresses Her-2/neu (erbB-2) expression and synergistically enhances the growth inhibitory effects of trastuzumab (Herceptin) in breast cancer cells with Her-2/neu oncogene amplification. Ann Oncol 16:359–371

4. Ranalli A, Pollastri L, Contento S, Di Loreto G, Iannucci E, Lucera L (2002) Sterol and alcohol components of seeds, pulp, and whole olive fruit oils. Their use to characterise olive fruit variety by multivariates. J Sci Food Agric 82:854–859

5. Koutsaftakis A, Kotsifaki F, Stefanoudaki E (1999) Effect of extraction system, stage of ripeness, and kneading temperature on the sterol composition of virgin olive oils. J Am Oil Chem Soc 76:1477–1481

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