Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil

The oxidative stability of extra virgin olive oil (EVOO) depends on its composition, primarily, phenolic compounds and tocopherols, which are strong antioxidants, but also carotenoids, squalene, and fatty acids contribute. The aim of this study was to evaluate the effect of malaxation conditions and...

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Detalles Bibliográficos
Autores principales: Olmo-Cunillera, Alexandra, Pérez, Maria, López-Yerena, Anallely, Abuhabib, Mohamed M., Ninot, Antònia, Romero-Aroca, Agustí, Vallverdú-Queralt, Anna, Lamuela-Raventós, Rosa Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10525235/
https://www.ncbi.nlm.nih.gov/pubmed/37760079
http://dx.doi.org/10.3390/antiox12091776

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10525235/
https://www.ncbi.nlm.nih.gov/pubmed/37760079
http://dx.doi.org/10.3390/antiox12091776

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