Virgin Olive Oil By-Products: Biological Activity of Phenolic Extract of Pâté on AGS Gastric Cells

Pâté is a by-product of olive oil production which represents an abundant source of phenolic compounds and can be used for food formulation, reducing its environmental impact and promoting a circular economy. In this context, the effects of a hydroalcoholic extract of pâté were evaluated for the fir...

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Detalles Bibliográficos
Autores principales: Faraoni, Paola, Cecchi, Lorenzo, Bellumori, Maria, Gnerucci, Alessio, Ranaldi, Francesco, Mulinacci, Nadia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178092/
https://www.ncbi.nlm.nih.gov/pubmed/37175669
http://dx.doi.org/10.3390/ijms24097959

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178092/
https://www.ncbi.nlm.nih.gov/pubmed/37175669
http://dx.doi.org/10.3390/ijms24097959

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