Development of a Phenol-Enriched Olive Oil with Phenolic Compounds from Olive Cake-Reference-Cited by-同舟云学术

Development of a Phenol-Enriched Olive Oil with Phenolic Compounds from Olive Cake

Published:2010-09-09 Issue:19 Volume:58 Page:10396-10403
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Suárez Manuel¹,Romero Maria-Paz¹,Motilva Maria-José¹

Affiliation:

1. Food Technology Department, XaRTA-TPV, Escuela Técnica Superior de Ingeniería Agraria, University of Lleida, Av/Alcalde Rovira Roure 191, 25198 Lleida, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf102203x

Reference32 articles.

1. Effects of a Mediterranean-Style Diet on Cardiovascular Risk Factors

2. Olive oil and the cardiovascular system

3. Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation

4. Olive Oils High in Phenolic Compounds Modulate Oxidative/Antioxidative Status in Men

5. Phenolic Content of Virgin Olive Oil Improves Ischemic Reactive Hyperemia in Hypercholesterolemic Patients

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