Phenolic Compounds and Antioxidant Activity of Italian Extra Virgin Olive Oil Monti Iblei-Reference-Cited by-同舟云学术

Phenolic Compounds and Antioxidant Activity of Italian Extra Virgin Olive Oil Monti Iblei

Published:2007-12 Issue:4 Volume:10 Page:650-656
ISSN:1096-620X
Container-title:Journal of Medicinal Food
language:en
Short-container-title:Journal of Medicinal Food

Author:

Galvano Fabio¹,La Fauci Luca¹,Graziani Giulia²,Ferracane Rosalia²,Masella Roberta³,Di Giacomo Claudia¹,Scacco Antonio¹,D'Archivio Massimo³,Vanella Luca¹,Galvano Giacomo⁴

Affiliation:

1. Department of Biological Chemistry, Medical Chemistry, and Molecular Biology, University of Catania, Catania, Italy

2. Department of Food Science, University Federico II, Naples, Italy

3. National Centre for Food Quality and Risk Assessment, Istituto Superiore di Sanità, Rome, Italy

4. Department of Agronomical, Agrochemical, and Animal Production Science, University of Catania, Catania, Italy

Publisher

Mary Ann Liebert Inc

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://www.liebertpub.com/doi/pdf/10.1089/jmf.2007.409

Reference26 articles.

1. International conference on the healthy effect of virgin olive oil

2. Olive Oil as a Functional Food: Epidemiology and Nutritional Approaches

3. Comparison of a high-carbohydrate and a high-monounsaturated fat, olive oil-rich diet on the susceptibility of LDL to oxidative modification in subjects with Type 2 diabetes mellitus

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

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