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Content Variations in Oleocanthalic Acid and Other Phenolic Compounds in Extra-Virgin Olive Oil during Storage

The health benefits of extra-virgin olive oil (EVOO) are strictly linked to the presence of phenolic compounds, which exhibit numerous nutraceutical properties. In EVOO, the most important class of phenolic compounds is represented by secoiridoids (oleacein and oleocanthal). EVOO is constantly subje...

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Detalles Bibliográficos
Autores principales:	Esposito Salsano, Jasmine, Digiacomo, Maria, Cuffaro, Doretta, Bertini, Simone, Macchia, Marco
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9105779/ https://www.ncbi.nlm.nih.gov/pubmed/35564077 http://dx.doi.org/10.3390/foods11091354

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