State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties

Virgin olive oil, the main fat of the Mediterranean diet, is per se considered as a functional food—as stated by the European Food Safety Authority (EFSA)—due to its content in healthy compounds. The daily intake of endogenous bioactive phenolics from virgin olive oil is variable due to the influenc...

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Detalles Bibliográficos
Autores principales: Reboredo-Rodríguez, Patricia, Figueiredo-González, María, González-Barreiro, Carmen, Simal-Gándara, Jesús, Salvador, María Desamparados, Cancho-Grande, Beatriz, Fregapane, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5372680/
https://www.ncbi.nlm.nih.gov/pubmed/28335517
http://dx.doi.org/10.3390/ijms18030668

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5372680/
https://www.ncbi.nlm.nih.gov/pubmed/28335517
http://dx.doi.org/10.3390/ijms18030668

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