Peracetylation as a strategy to improve oleuropein stability and its affinity to fatty foods-Reference-Cited by-同舟云学术

Peracetylation as a strategy to improve oleuropein stability and its affinity to fatty foods

Published:2018 Issue:11 Volume:9 Page:5759-5767
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Bonacci Sonia¹²³⁴^ORCID,Paonessa Rosina⁵⁶⁷⁴^ORCID,Costanzo Paola¹²³⁴^ORCID,Salerno Raffaele⁸²³⁴^ORCID,Maiuolo Jessica⁸²³⁴^ORCID,Nardi Monica⁹¹⁰⁴¹¹¹²^ORCID,Procopio Antonio¹²³⁴^ORCID,Manuela Oliverio¹²³⁴^ORCID

Affiliation:

1. Department of Health Sciences

2. University Magna Graecia of Catanzaro

3. 88100 Catanzaro

4. Italy

5. Dipartimento di Medicina Sperimentale e Clinica

6. Università “Magna Græcia” di Catanzaro

7. 88100 (CZ)

8. InterRegional Center for Food Safety and Health

9. Telematic University San Raffaele

10. Roma

11. Department of Chemistry

12. University of Calabria

Abstract

Acetylated oleuropein, a safe, biologically active semi-synthetic stable derivative of oleuropein, is proposed as an easy alternative to make oleuropein more bioavailable and suitable to be added to fatty foods.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C8FO01874J

Reference48 articles.

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