42 research outputs found
Exploring the Relationship between HPLC/DAD/MSand Folin Ciocalteau (FC) Method for Minor PolarCompounds Analysis in Extra Virgin Olive Oil
Simultaneous determination of anthocyanins, coumarins and phenolic acids in fruits, kernels and liqueur of Prunus mahaleb L
CHARACTERIZATION AND POLYPHENOLIC ANTIOXIDANTS CONTENT OF SUNFLOWER SEEDS AND OILS FROM CONVENTIONAL AND ORGANIC FARMING
Analysis of volatile compounds in powdered milk for infant nutrition by direct desorption (CIS4-TDU) and GC-MS
HPLC-DAD/MS characterization of flavonoids and hydroxycinnamic derivatives in turnip tops (Brassica rapa L. subsp, sylvestris L.)
Olive-oil Phenolics and Health: Potential Biological Properties
Extra virgin olive oil, the primary source of oil in the Mediterranean diet, differs significantly in composition from dietary lipids that are consumed by other populations. The several minor constituents of virgin olive oil include vitamins such as alpha-and gamma-tocopherols (around 200 ppm) and beta-carotene, phytosterols, pigments, terpenic acids, flavonoids, squalene, and a number of phenolic compounds, such as hydroxytyrosol, usually grouped under the rubric "polyphenols". The antioxidant and enzyme-modulating activities of extra virgin olive oil phenolics, such as their ability to inhibit NF-kB activation in human monocyte/macrophages has been demonstrated in vitro. There is also solid evidence that extra virgin olive oil phenolic compounds are absorbed and their human metabolism has been elucidated. Several activities that might be associated with cardiovascular protection, such as inhibition of platelet aggregation and reduction of plasma rHcy have been demonstrated in vivo. The biologically relevant properties of olive phenolics are described, although further investigations in controlled clinical trials are needed to support the hypothesis that virgin olive oil consumption may contribute to lower cardiovascular mortality