R
Russell Keast
Researcher at Deakin University
Publications - 166
Citations - 7965
Russell Keast is an academic researcher from Deakin University. The author has contributed to research in topics: Taste & Oleocanthal. The author has an hindex of 42, co-authored 153 publications receiving 6597 citations. Previous affiliations of Russell Keast include University of Pennsylvania & RMIT University.
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Journal ArticleDOI
Phytochemistry: ibuprofen-like activity in extra-virgin olive oil.
Gary K. Beauchamp,Russell Keast,Russell Keast,Diane W. Morel,Jianming Lin,Jana Pika,Qiang Han,Chi-Ho Lee,Chi-Ho Lee,Amos B. Smith,Amos B. Smith,Paul A. S. Breslin +11 more
TL;DR: It is shown that newly pressed extra-virgin olive oil contains oleocanthal, a compound whose pungency induces a strong stinging sensation in the throat, not unlike that caused by solutions of the non-steroidal anti-inflammatory drug ibuprofen, which is an indicator of a shared pharmacological activity.
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An overview of binary taste–taste interactions
Russell Keast,Paul A. S. Breslin +1 more
TL;DR: It is suggested that the position of the individual taste stimuli on the concentration-intensity psychophysical curve (expansive, linear, or compressive phase of the curve) predicts important interactions when reporting enhancement or suppression of taste mixtures.
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Biological Activities of Phenolic Compounds Present in Virgin Olive Oil
TL;DR: Current knowledge on the bioavailability and biological activities of olive oil phenolic compounds is summarized to aid in explaining reduced mortality and morbidity experienced by people consuming a traditional Mediterranean diet.
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Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil.
TL;DR: Current knowledge on the biological activities of specific olive oil phenolic compounds together with information on their concentration in EVOO, bioavailability and stability over time are summarized.
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Chemistry and health of olive oil phenolics.
TL;DR: A number of factors have the ability to affect phenolic concentrations in virgin olive oil, so it is of great importance to understand these factors in order to preserve the essential health promoting benefits of olive oil phenolic compounds.