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Items: 1 to 20 of 632

1.

Bioaccessibility and antioxidant activity stability of phenolic compounds from extra-virgin olive oils during in vitro digestion.

Dinnella C, Minichino P, D'Andrea AM, Monteleone E.

J Agric Food Chem. 2007 Oct 17;55(21):8423-9. Epub 2007 Sep 20.

PMID:
17880163
2.

Evidence of postprandial absorption of olive oil phenols in humans.

Bonanome A, Pagnan A, Caruso D, Toia A, Xamin A, Fedeli E, Berra B, Zamburlini A, Ursini F, Galli G.

Nutr Metab Cardiovasc Dis. 2000 Jun;10(3):111-20.

PMID:
11006919
3.

Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene.

Owen RW, Mier W, Giacosa A, Hull WE, Spiegelhalder B, Bartsch H.

Food Chem Toxicol. 2000 Aug;38(8):647-59.

PMID:
10908812
4.

Changes in phenolic composition and antioxidant activity of virgin olive oil during frying.

Gómez-Alonso S, Fregapane G, Salvador MD, Gordon MH.

J Agric Food Chem. 2003 Jan 29;51(3):667-72.

PMID:
12537439
5.
6.

Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils.

Carrasco-Pancorbo A, Cerretani L, Bendini A, Segura-Carretero A, Lercker G, Fernández-Gutiérrez A.

J Agric Food Chem. 2007 Jun 13;55(12):4771-80. Epub 2007 May 12.

PMID:
17497881
7.

Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil.

Del Carlo M, Sacchetti G, Di Mattia C, Compagnone D, Mastrocola D, Liberatore L, Cichelli A.

J Agric Food Chem. 2004 Jun 30;52(13):4072-9.

PMID:
15212450
8.

Effects of conventional heating on the stability of major olive oil phenolic compounds by tandem mass spectrometry and isotope dilution assay.

Attya M, Benabdelkamel H, Perri E, Russo A, Sindona G.

Molecules. 2010 Dec 1;15(12):8734-46. doi: 10.3390/molecules15128734.

9.

Development of a phenol-enriched olive oil with phenolic compounds from olive cake.

Suárez M, Romero MP, Motilva MJ.

J Agric Food Chem. 2010 Oct 13;58(19):10396-403. doi: 10.1021/jf102203x.

PMID:
20828151
10.

Bioavailability and antioxidant effects of olive oil phenols in humans: a review.

Vissers MN, Zock PL, Katan MB.

Eur J Clin Nutr. 2004 Jun;58(6):955-65. Review.

PMID:
15164117
11.

Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil.

Carrasco-Pancorbo A, Cerretani L, Bendini A, Segura-Carretero A, Del Carlo M, Gallina-Toschi T, Lercker G, Compagnone D, Fernández-Gutiérrez A.

J Agric Food Chem. 2005 Nov 16;53(23):8918-25.

PMID:
16277383
12.

Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil.

Gómez-Caravaca AM, Cerretani L, Bendini A, Segura-Carretero A, Fernández-Gutiérrez A, Del Carlo M, Compagnone D, Cichelli A.

J Agric Food Chem. 2008 Jun 25;56(12):4577-83. doi: 10.1021/jf800118t. Epub 2008 Jun 4.

PMID:
18522402
13.

Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation--a randomized controlled trial.

Marrugat J, Covas MI, Fitó M, Schröder H, Miró-Casas E, Gimeno E, López-Sabater MC, de la Torre R, Farré M; SOLOS Investigators.

Eur J Nutr. 2004 Jun;43(3):140-7. Epub 2004 Jan 6.

PMID:
15168036
14.
16.

Bioavailability of tyrosol, an antioxidant phenolic compound present in wine and olive oil, in humans.

Covas MI, Miró-Casas E, Fitó M, Farré-Albadalejo M, Gimeno E, Marrugat J, De La Torre R.

Drugs Exp Clin Res. 2003;29(5-6):203-6. Review.

PMID:
15134375
17.

Characterization of antioxidant olive oil biophenols by spectroscopic methods.

Paiva-Martins F, Rodrigues V, Calheiros R, Marques MP.

J Sci Food Agric. 2011 Jan 30;91(2):309-14. doi: 10.1002/jsfa.4186.

PMID:
20949551
18.

Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions.

Bendini A, Cerretani L, Vecchi S, Carrasco-Pancorbo A, Lercker G.

J Agric Food Chem. 2006 Jun 28;54(13):4880-7.

PMID:
16787043
19.

Enrichment of refined olive oil with phenolic compounds: evaluation of their antioxidant activity and their effect on the bitter index.

Artajo LS, Romero MP, Morelló JR, Motilva MJ.

J Agric Food Chem. 2006 Aug 9;54(16):6079-88.

PMID:
16881720
20.

Comparison of the contents of the main biochemical compounds and the antioxidant activity of some Spanish olive oils as determined by four different radical scavenging tests.

Gorinstein S, Martin-Belloso O, Katrich E, Lojek A, Cíz M, Gligelmo-Miguel N, Haruenkit R, Park YS, Jung ST, Trakhtenberg S.

J Nutr Biochem. 2003 Mar;14(3):154-9.

PMID:
12742543

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