Home Cooking and Phenolics: Effect of Thermal Treatment and Addition of Extra Virgin Olive Oil on the Phenolic Profile of Tomato Sauces-Reference-Cited by-同舟云学术

Home Cooking and Phenolics: Effect of Thermal Treatment and Addition of Extra Virgin Olive Oil on the Phenolic Profile of Tomato Sauces

Published:2014-03-27 Issue:14 Volume:62 Page:3314-3320
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Vallverdú-Queralt Anna¹²,Regueiro Jorge³,Rinaldi de Alvarenga José Fernando³,Torrado Xavier¹,Lamuela-Raventos Rosa M.¹²

Affiliation:

1. Nutrition and Food Science Department, XaRTA, INSA Pharmacy School, University of Barcelona, 08007 Barcelona, Spain

2. CIBER Fisiopatología de la Obesidad y la Nutrición (CIBERobn), Instituto de Salud Carlos III, 28029 Madrid, Spain

3. Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, 32004 Ourense, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf500416n

Reference31 articles.

1. High Anthocyanin Intake Is Associated With a Reduced Risk of Myocardial Infarction in Young and Middle-Aged Women

2. Relative impact of flavonoid composition, dose and structure on vascular function: A systematic review of randomised controlled trials of flavonoid-rich food products

3. Health effects of olive oil polyphenols: Recent advances and possibilities for the use of health claims

4. Olive Oil Phenols and Their Potential Effects on Human Health

5. Oil matrix effects on plasma exposure and urinary excretion of phenolic compounds from tomato sauces: Evidence from a human pilot study

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