Effects of Enrichment of Refined Olive Oil with Phenolic Compounds from Olive Leaves-Reference-Cited by-同舟云学术

Effects of Enrichment of Refined Olive Oil with Phenolic Compounds from Olive Leaves

Published:2007-04-17 Issue:10 Volume:55 Page:4139-4143
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Paiva-Martins Fátima¹,Correia Rui¹,Félix Susana¹,Ferreira Pedro¹,Gordon Michael H.¹

Affiliation:

1. Centro de Investigação em Química and Departamento de Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, no. 687, 4169-007 Porto, Portugal, CIDACEL, SA, Videira, Foz de Arouce Portugal, and Department of Food Biosciences, The University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf063093y

Reference17 articles.

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

2. Dietary non-tocopherol antioxidants present in extra virgin olive oil increase the resistance of low density lipoproteins to oxidation in rabbits

3. Protective effect of olive oil and its phenolic compounds against low density lipoprotein oxidation

4. Supplementation of Plasma with Olive Oil Phenols and Extracts: Influence on LDL Oxidation

5. Antioxidant effect of virgin olive oil in patients with stable coronary heart disease: a randomized, crossover, controlled, clinical trial

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