Gradual Changes of the Protective Effect of Phenols in Virgin Olive Oils Subjected to Storage and Controlled Stress by Mesh Cell Incubation-Reference-Cited by-同舟云学术

Gradual Changes of the Protective Effect of Phenols in Virgin Olive Oils Subjected to Storage and Controlled Stress by Mesh Cell Incubation

Published:2023-10-11 Issue:42 Volume:71 Page:15732-15744
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lobo-Prieto Ana¹²,Tena Noelia¹,Aparicio-Ruiz Ramón¹,Morales María Teresa¹,García-González Diego Luis³^ORCID

Affiliation:

1. Departamento de Química Analítica, Facultad de Farmacia, Universidad de Sevilla, Prof. García González, 2, 41012 Sevilla, Spain

2. Pablo de Olavide University, Ctra. de Utrera, km 1, 41013 Sevilla, Spain

3. Instituto de la Grasa (CSIC), Edificio 46, Ctra. de Utrera, km 1, 41013 Sevilla, Spain

Funder

Ministerio de Universidades

European Commission

Agencia Estatal de Investigación

European Regional Development Fund

Recovery, Transformation and Resilience Plan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c04169

Reference53 articles.

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4. Effect of olive oil consumption on cardiovascular disease, cancer, type 2 diabetes, and all-cause mortality: A systematic review and meta-analysis

5. Dietary patterns and cardiometabolic health: Clinical evidence and mechanism

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