Long-Term Preservation Evaluation of Extra Virgin Olive Oil by Lipid Hydroperoxides and Malondialdehyde Toxicological Concern Levels-Reference-Cited by-同舟云学术

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Long-Term Preservation Evaluation of Extra Virgin Olive Oil by Lipid Hydroperoxides and Malondialdehyde Toxicological Concern Levels

Published:2024-06-19 Issue:7 Volume:4 Page:1673-1679
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Georgiou Christos D.¹^ORCID,Giannakopoulos Evangelos²,Salahas George²,Kalaitzopoulou Electra¹,Varemmenou Athina³^ORCID,Michail Effimia¹,Skipitari Marianna¹,Papadea Polyxeni¹

Affiliation:

1. Department of Biology, University of Patras, 26504 Patras, Greece

2. Department of Agriculture, University of Patras, 30200 Mesologhi, Greece

3. Department of Medicine, University of Patras, 26504 Patras, Greece

Funder

Ministry of National Education and Religious Affairs

University of Patras

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.4c00134

Reference36 articles.

1. Shelf Life of Extra Virgin Olive Oil and Its Prediction Models

2. Free Radical-Mediated Lipid Peroxidation in Cells: Oxidizability Is a Function of Cell Lipid bis-Allylic Hydrogen Content

3. Arthritis as a Disease of Aging and Changes in Antioxidant Status

4. Lipid Peroxidation: Production, Metabolism, and Signaling Mechanisms of Malondialdehyde and 4-Hydroxy-2-Nonenal

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