Journal ArticleDOI
A comprehensive review on different classes of polyphenolic compounds present in edible oils
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TLDR
It was observed that a single edible from different origins showed the varied composition of the different classes of phenolic compounds, and hydroxybenzoic acids, hydroxycinnamic acid and flavonoids were the most widely present compounds.About:
This article is published in Food Research International.The article was published on 2021-05-01. It has received 34 citations till now. The article focuses on the topics: Hydroxybenzoic acid & Hydroxycinnamic acid.read more
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Effects of hydroxytyrosol-enriched sunflower oil consumption on CVD risk factors ― CORRIGENDUM
Miguel Vázquez-Velasco,Ligia E. Díaz,Rocio Lucas,Sonia Gómez-Martínez,Sara Bastida,Ascensión Marcos,Francisco J. Sánchez-Muniz +6 more
TL;DR: In this paper, a cross-over study involving two 3-week periods, separated by a 2-week washout period, was conducted to determine whether the consumption of hydroxytyrosol-enriched sunflower oil (HSO) improves certain CVD biomarker values.
Journal ArticleDOI
Polyphenols in Health and Disease: Gut Microbiota, Bioaccessibility, and Bioavailability
TL;DR: In this paper , the authors provide an updated overview on the nature and occurrence of polyphenols, quantification methods, bioaccessibility and bioavailability, and impact on human health, namely through interactions with the gut microbiota.
Journal ArticleDOI
Phytochemical Characterization of Phoradendron bollanum and Viscum album subs. austriacum as Mexican Mistletoe Plants with Antimicrobial Activity
José D. García-García,Julia Cecilia Anguiano-Cabello,Roberto Arredondo-Valdés,Claudio Alexis Candido Del Toro,José L. Martínez-Hernández,Elda Patricia Segura-Ceniceros,Mayela Govea-Salas,Mónica Lizeth González-Chávez,Rodolfo Ramos-González,Sandra Cecilia Esparza-González,Juan A. Ascacio-Valdés,C.M. Lopez-Badillo,Anna Ilyina +12 more
TL;DR: The goals of the present study are to analyze the composition of minerals and phytochemical compounds in Mexican mistletoes Phoradendron bollanum and Viscum album subs.
Journal ArticleDOI
Effect of Tenebrio molitor larvae meal on the antioxidant status and stress response pathways in tissues of growing pigs.
TL;DR: In this paper, the authors investigated whether eating Tenebrio molitor larvae causes oxidative stress and activates oxidative stress-sensitive signalling pathways in key metabolic tissues of pigs, and they showed that feeding a diet containing adequate levels of antioxidants, such as vitamin E and selenium, and Tenebrrio larvae meal as a protein component neither causes Oxidative Stress-sensitive signaling pathways, nor activates OxOS pathway.
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Journal ArticleDOI
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
TL;DR: A review of phenolic and polyphenolic compounds can be found in this article, which summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology.
Book
Phenolics in food and nutraceuticals
Fereidoon Shahidi,Marian Naczk +1 more
TL;DR: Phenolics in Food and Nutraceuticals as mentioned in this paper is the first single-source compendium of essential information concerning food phenolics, which reports the classification and nomenclature of phenolics and their occurrence in food and nutraceuticals.
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Bound phenolics in foods, a review
TL;DR: New protocols for processing and determining phenolics in food matrices must be devised in order to release bound phenolics and for quality control in the growing functional food industry.
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Olive oil volatile compounds, flavour development and quality: A critical review
Curtis M. Kalua,Malcolm S. Allen,Danny R. Bedgood,Andrea G. Bishop,Paul D. Prenzler,Kevin Robards +5 more
TL;DR: In this paper, the formation of volatile compounds and the fruit characteristics that affect the formation are examined in a review of the unique and delicate flavour of olive oil is attributed to the volatile compounds that develop during and after oil extraction from the olive fruit.
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The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health.
Elisa Tripoli,Marco Giammanco,Garden Tabacchi,Danila Di Majo,Santo Giammanco,Maurizio La Guardia +5 more
TL;DR: This review focuses on recent works analysing the relationship between the structure of olive oil polyphenolic compounds and their antioxidant activity, which is related to the development of atherosclerosis and cancer, and to anti-inflammatory and antimicrobial activity.