Health-promoting properties of oleocanthal and oleacein: Two secoiridoids from extra-virgin olive oil-Reference-Cited by-同舟云学术

Health-promoting properties of oleocanthal and oleacein: Two secoiridoids from extra-virgin olive oil

Published:2019-08-19 Issue:15 Volume:60 Page:2532-2548
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Lozano-Castellón Julián¹²,López-Yerena Anallely¹,Rinaldi de Alvarenga José Fernando¹,Romero del Castillo-Alba Jaume¹,Vallverdú-Queralt Anna¹²,Escribano-Ferrer Elvira²³,Lamuela-Raventós Rosa M.¹²

Affiliation:

1. Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain

2. CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain

3. Department of Pharmacy and Pharmaceutical Technology and Physical Chemistry, Biopharmaceutics and Pharmacokinetics Unit, Institute of Nanoscience and Nanotechnology (IN2UB), Pharmacy and Food Sciences School, University of Barcelona, Barcelona, Spain

Funder

Ministerio de Ciencia, Innovación y Universidades

Generalitat de Catalunya

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) – Brazil

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2019.1650715

Reference129 articles.

1. Olive-Oil-Derived Oleocanthal Enhances β-Amyloid Clearance as a Potential Neuroprotective Mechanism against Alzheimer’s Disease: In Vitro and in Vivo Studies