Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions

Is a higher ingestion of phenolic compounds the best dietary strategy? A scientific opinion on the deleterious effects of polyphenols in vivo

(2020) Daniel Granato et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace

(2020) Caroline Sefrin Speroni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structure–Biological Activity Relationships of Extra-Virgin Olive Oil Phenolic Compounds: Health Properties and Bioavailability

(2020) Paloma Rodríguez-López et al.   Antioxidants

Olive oil varieties and ripening stages containing the antioxidants hydroxytyrosol and derivatives in compliance with EFSA health claim

(2020) Eduardo López-Huertas et al.   FOOD CHEMISTRY

Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion

(2020) Raquel Lucas-González et al.   FOOD CHEMISTRY

Hydroxytyrosol Improves Obesity and Insulin Resistance by Modulating Gut Microbiota in High-Fat Diet-Induced Obese Mice

(2019) Zhuoqun Liu et al.   Frontiers in Microbiology

A Review of New Directions in Managing Fruit and Vegetable Processing By-Products

(2019) Joanna Majerska et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Hydroxytyrosol, Tyrosol and Derivatives and Their Potential Effects on Human Health

(2019) Karković Marković et al.   MOLECULES

Antioxidant dietary fibre from grape pomace flour or extract: Does it make any difference on the nutritional and functional value?

(2019) Carolina Beres et al.   Journal of Functional Foods

The effects of vacuum and freeze-drying on the physicochemical properties and in vitro digestibility of phenolics in oyster mushroom (Pleurotus ostreatus)

(2019) Tutku Merve Ucar et al.   Journal of Food Measurement and Characterization

Grape peel powder promotes intestinal barrier homeostasis in acute TNBS-colitis: A major role for dietary fiber and fiber-bound polyphenols

(2019) Luana Haselein Maurer et al.   FOOD RESEARCH INTERNATIONAL

Micronization and granulometric fractionation improve polyphenol content and antioxidant capacity of olive pomace

(2019) Caroline Sefrin Speroni et al.   INDUSTRIAL CROPS AND PRODUCTS

Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate

(2019) Ana Betine Beutinger Bender et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The metabolic and vascular protective effects of olive (Olea europaea L.) leaf extract in diet-induced obesity in mice are related to the amelioration of gut microbiota dysbiosis and to its immunomodulatory properties

(2019) Teresa Vezza et al.   PHARMACOLOGICAL RESEARCH

Bioaccessibility and catabolism of phenolic compounds from jaboticaba (Myrciaria trunciflora) fruit peel during in vitro gastrointestinal digestion and colonic fermentation

(2019) Andréia Quatrin et al.   Journal of Functional Foods

Particle size of insoluble dietary fiber from rice bran affects its phenolic profile, bioaccessibility and functional properties

(2018) Guanghe Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of protective effect of different dietary fibers on polyphenolic profile stability of maqui berry (Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion

(2018) Manuel Viuda-Martos et al.   Food & Function

Non-covalent dietary fiber - Polyphenol interactions and their influence on polyphenol bioaccessibility

(2018) Lidija Jakobek et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of olive cultivar on bioaccessibility and antioxidant activity of phenolic fraction of virgin olive oil

(2017) Angélica Quintero-Flórez et al.   EUROPEAN JOURNAL OF NUTRITION

Macro and micro functional components of a spreadable olive by-product (pâté) generated by new concept of two-phase decanter

(2016) Jesús Lozano-Sánchez et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Improved bioaccessibility and antioxidant capacity of olive leaf ( Olea europaea L.) polyphenols through biosorption on Saccharomyces cerevisiae

(2016) Hanène Jilani et al.   INDUSTRIAL CROPS AND PRODUCTS

Hydroxytyrosol and its complex forms (secoiridoids) modulate aorta and heart proteome in healthy rats: Potential cardio-protective effects

(2016) Úrsula Catalán et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Bioavailability of Bioactive Molecules from Olive Leaf Extracts and its Functional Value

(2016) Daniel Martín-Vertedor et al.   PHYTOTHERAPY RESEARCH

Biological activities of the natural antioxidant oleuropein: Exceeding the expectation – A mini-review

(2015) Imed Hassen et al.   Journal of Functional Foods

Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review

(2014) Tao Wang et al.   Journal of Functional Foods

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Recent Advances in Biologically Active Compounds in Herbs and Spices: A Review of the Most Effective Antioxidant and Anti-Inflammatory Active Principles

(2013) Laura Rubió et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

In vitro bioaccessibility, bioavailability and plasma protein interaction of polyphenols from Annurca apple (M. pumila Miller cv Annurca)

(2013) Gian Carlo Tenore et al.   FOOD CHEMISTRY

Effect of the co-occurring olive oil and thyme extracts on the phenolic bioaccesibility and bioavailability assessed by in vitro digestion and cell models

(2013) Laura Rubió et al.   FOOD CHEMISTRY

Olive mill wastes: Biochemical characterizations and valorization strategies

(2013) S. Dermeche et al.   PROCESS BIOCHEMISTRY

Absorption and metabolism of olive oil secoiridoids in the small intestine

(2011) Joana Pinto et al.   BRITISH JOURNAL OF NUTRITION

Wastes Generated during the Storage of Extra Virgin Olive Oil as a Natural Source of Phenolic Compounds

(2011) Jesus Lozano-Sánchez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Matrix composition effect on the digestibility of carob flour phenols by an in-vitro digestion model

(2010) Nàdia Ortega et al.   FOOD CHEMISTRY

Effect of Fat Content on the Digestibility and Bioaccessibility of Cocoa Polyphenol by an in Vitro Digestion Model

(2009) Nàdia Ortega et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY