Partitioning of Olive Oil Antioxidants between Oil and Water Phases
Author:
Affiliation:
1. Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, Votanikos 11855, Athens, Greece
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf010864j
Reference28 articles.
1. Inhibition of platelet aggregation and eicosanoid production by phenolic components of olive oil
2. Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents
3. Olive oil hydroxytyrosol protects human erythrocytes against oxidative damages
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