Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique

Olive oil is the main source of fat in the Mediterranean diet and the most frequently used ingredient in Mediterranean cuisine. Cooking with olive oil has been attracting attention because it can act as a food excipient, thereby increasing the bioaccessibility and bioavailability of ingested bioacti...

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Detalles Bibliográficos
Autores principales: Rinaldi de Alvarenga, José Fernando, Quifer-Rada, Paola, Francetto Juliano, Fernanda, Hurtado-Barroso, Sara, Illan, Montserrat, Torrado-Prat, Xavier, Lamuela-Raventós, Rosa Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6514867/
https://www.ncbi.nlm.nih.gov/pubmed/31010212
http://dx.doi.org/10.3390/molecules24081555

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6514867/
https://www.ncbi.nlm.nih.gov/pubmed/31010212
http://dx.doi.org/10.3390/molecules24081555

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