Chemical characterization and antioxidant properties of products and by-products from Olea europaea L (Q90402611)

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13 April 2020

title

Chemical characterization and antioxidant properties of products and by-products from Olea europaea L (English)

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1

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Claudia Bonechi

3

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13 April 2020

author name string

Maria Camilla Baratto

2

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13 April 2020

Anastasiya Byelyakova

4

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Alessio Pardini

5

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13 April 2020

Alessandro Donati

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13 April 2020

Gemma Leone

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Marco Consumi

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Stefania Lamponi

9

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Agnese Magnani

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Claudio Rossi

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13 April 2020

publication date

10 August 2019

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13 April 2020

published in

Food science & nutrition

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volume

7

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issue

9

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page(s)

2907-2920

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Bioconversion of quercetin and rutin and the cytotoxicity activities of the transformed products.

13 April 2020

cites work

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Antioxidant activity of galloyl quinic derivatives isolated from P. lentiscus leaves.

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Olive oil industry by-products. Effects of a polyphenol-rich extract on the metabolome and response to inflammation in cultured intestinal cell

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Primary Prevention of Cardiovascular Disease with a Mediterranean Diet Supplemented with Extra-Virgin Olive Oil or Nuts

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Salinity stress constrains photosynthesis in Fraxinus ornus more when growing in partial shading than in full sunlight: consequences for the antioxidant defence system

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Characterisation and Antioxidant Activity of Crude Extract and Polyphenolic Rich Fractions from C. incanus Leaves

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Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study

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Valorisation of olive agro-industrial by-products as a source of bioactive compounds

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New possibilities for the valorization of olive oil by-products

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Olive oil phenols and neuroprotection

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Multiple Biological Effects of Olive Oil By-products such as Leaves, Stems, Flowers, Olive Milled Waste, Fruit Pulp, and Seeds of the Olive Plant on Skin

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In vivo nutrigenomic effects of virgin olive oil polyphenols within the frame of the Mediterranean diet: a randomized controlled trial.

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Development of liposomal formulations to potentiate natural lovastatin inhibitory activity towards 3-hydroxy-3-methyl-glutaryl coenzyme A (HMG-CoA) reductase

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New formulations to enhance lovastatin release from red yeast rice (RYR)

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Phenolic compounds change during California-style ripe olive processing

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Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays

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Mediterranean diet rich in olive oil and obesity, metabolic syndrome and diabetes mellitus.

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Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements

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Antioxidant activity applying an improved ABTS radical cation decolorization assay

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Nutraceutical Properties of Olive Oil Polyphenols. An Itinerary from Cultured Cells through Animal Models to Humans

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Polyphenolic content in five tuscany cultivars of Olea europaea L

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Effect of cultivar and processing method on the contents of polyphenols in table olives

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7 January 2021

New by-products rich in bioactive substances from the olive oil mill processing.

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Different radical scavenging tests in virgin olive oil and their relation to the total phenol content.

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Volatile Profile, Phytochemicals and Antioxidant Activity of Virgin Olive Oils from Croatian Autochthonous Varieties Mašnjača and Krvavica in Comparison with Italian Variety Leccino

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[14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent

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How an environmental issue could turn into useful high-valued products: The olive mill wastewater case

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The content of selected minerals and vitamin C for potatoes ( Solanum tuberosum L.) from the high Tiber Valley area, southeast Tuscany

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The historical development and nutritional importance of olive and olive oil constituted an important part of the Mediterranean diet

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Phenolic Compounds of Cereals and Their Antioxidant Capacity

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Phenolic profiles of Portuguese olive fruits (Olea europaea L.): Influences of cultivar and geographical origin

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Valorization of Olive Pomace-Based Nutraceuticals as Antioxidants in Chemical, Food, and Biological Models

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7 January 2021

Enhanced extraction of hydroxytyrosol, maslinic acid and oleanolic acid from olive pomace: Process parameters, kinetics and thermodynamics, and greenness assessment

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7 January 2021

Salinity Stress Is Beneficial to the Accumulation of Chlorogenic Acids in Honeysuckle (Lonicera japonica Thunb.).

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Application of electron spin resonance (ESR) spectrometry in nutraceutical and food research

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7 January 2021

Antioxidant defences and oxidative damage in salt-treated olive plants under contrasting sunlight irradiance.

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PubMed

https://pubmed.ncbi.nlm.nih.gov/31572584

12 December 2020

inferred from PubMed ID database lookup

Polymeric micelles: nanocarriers for cancer-targeted drug delivery

1 reference

PubMed

https://pubmed.ncbi.nlm.nih.gov/31572584

12 December 2020

inferred from PubMed ID database lookup

Virgin olive oil: a key food for cardiovascular risk protection.

1 reference

PubMed

https://pubmed.ncbi.nlm.nih.gov/31572584

12 December 2020

inferred from PubMed ID database lookup

Identifiers

DOI

10.1002/FSN3.1142

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:31572584 AND SRC:MED&resulttype=core&format=json

13 April 2020

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13 April 2020

PubMed publication ID

31572584

1 reference