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Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil
Journal of Chromatography A · 2004 · Vol. 1054(1-2) · pp. 113–127
Maurizio Servili✉(University of Perugia)Roberto Selvaggini(University of Perugia)Sonia Esposto(University of Perugia)A. Taticchi(University of Perugia)Gian Francesco Montedoro(University of Perugia)G Morozzi(University of Perugia)
Edible Oils Quality and AnalysisPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityOleuropeinPhenolsChemistryOlive oilHydroxytyrosolFood sciencePolyphenolOrganic chemistryAntioxidant
MeSH terms
Olive OilAntioxidantsPhenolsPlant Oils
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549
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References
Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents
Atherosclerosis · 1995 · 422 citations
Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosol
Food and Chemical Toxicology · 1994 · 792 citations
Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene
Food and Chemical Toxicology · 2000 · 572 citations
The antioxidant/anticancer potential of phenolic compounds isolated from olive oil
European Journal of Cancer · 2000 · 724 citations
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