Whole Lyophilized Olives as Sources of Unexpectedly High Amounts of Secoiridoids: The Case of Three Tuscan Cultivars-Reference-Cited by-同舟云学术

Whole Lyophilized Olives as Sources of Unexpectedly High Amounts of Secoiridoids: The Case of Three Tuscan Cultivars

Published:2015-01-20 Issue:4 Volume:63 Page:1175-1185
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cecchi Lorenzo¹,Migliorini Marzia¹,Cherubini Chiara¹,Innocenti Marzia²,Mulinacci Nadia²

Affiliation:

1. Divisione Laboratorio Chimico di PromoFirenze, Azienda Speciale della CCIAA di Firenze, via Orcagna 70, 50121 Firenze, Italy

2. Dipartimento di NEUROFARBA and Multidisciplinary Centre of Research on Food Sciences (MCRFS-CeRA), Università degli Studi di Firenze, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Firenze, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf5051359

Reference24 articles.

1. A dietary pattern rich in olive oil and raw vegetables is associated with lower mortality in Italian elderly subjects

2. Nutritional and Biological Properties of Extra Virgin Olive Oil

3. The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors

4. Daily consumption of a high-phenol extra-virgin olive oil reduces oxidative DNA damage in postmenopausal women

5. Ibuprofen-like activity in extra-virgin olive oil

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