Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System

Recently the use of food by-products as natural sources of biologically active substances has been extensively investigated especially for the development of functional foods fortified with natural antioxidants. Due to their content of bioactive compounds, such as carotenoids, flavonoids and limonoi...

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Detalles Bibliográficos
Autores principales: Flori, Lorenzo, Macaluso, Monica, Taglieri, Isabella, Sanmartin, Chiara, Sgherri, Cristina, De Leo, Marinella, Ciccone, Valerio, Donnini, Sandra, Venturi, Francesca, Pistelli, Luisa, Martelli, Alma, Calderone, Vincenzo, Testai, Lara, Zinnai, Angela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7352984/
https://www.ncbi.nlm.nih.gov/pubmed/32471156
http://dx.doi.org/10.3390/nu12061557

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7352984/
https://www.ncbi.nlm.nih.gov/pubmed/32471156
http://dx.doi.org/10.3390/nu12061557

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