Hydroxytyrosol in Foods: Analysis, Food Sources, EU Dietary Intake, and Potential Uses

Hydroxytyrosol (HT) is a phenolic compound with proven biological properties present in a limited number of foods such as table olives, virgin olive oil (VOO) and wines. The present work aims to evaluate the dietary intake of HT in the European (EU) population by compiling scattered literature data...

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Detalles Bibliográficos
Autores principales: Gallardo-Fernández, Marta, Gonzalez-Ramirez, Marina, Cerezo, Ana B., Troncoso, Ana M., Garcia-Parrilla, M. Carmen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368174/
https://www.ncbi.nlm.nih.gov/pubmed/35954121
http://dx.doi.org/10.3390/foods11152355

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368174/
https://www.ncbi.nlm.nih.gov/pubmed/35954121
http://dx.doi.org/10.3390/foods11152355

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