Fatty Acid Hydroxytyrosyl Esters of Olive Oils Are Bioaccessible According to Simulated In Vitro Gastrointestinal Digestion: Unraveling the Role of Digestive Enzymes on Their Stability

Antioxidative Properties and Chemical Changes of Quercetin in Fish Oil: Quercetin Reacts with Free Fatty Acids to Form Its Ester Derivatives

(2021) Shaojun Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Green Synthesized Magnetic Nanoparticles as Effective Nanosupport for the Immobilization of Lipase: Application for the Synthesis of Lipophenols

(2021) Renia Fotiadou et al.   Nanomaterials

Olive Oil Lipophenols Induce Insulin Secretion in 832/13 β-Cell Models

(2021) Maria Cristina Caroleo et al.   Pharmaceutics

Identification of Tyrosyl Oleate as a Novel Olive Oil Lipophenol with Proliferative and Antioxidant Properties in Human Keratinocytes

(2021) Cinzia Benincasa et al.   Antioxidants

Quercetin and its ester derivatives inhibit oxidation of food, LDL and DNA

(2021) Won Young Oh et al.   FOOD CHEMISTRY

Evaluation of Absorption and Plasma Pharmacokinetics of Tyrosol Acyl Esters in Rats

(2020) Fawen Yin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolomic Study to Evaluate the Transformations of Extra-Virgin Olive Oil’s Antioxidant Phytochemicals during In Vitro Gastrointestinal Digestion

(2020) Gabriele Rocchetti et al.   Antioxidants

Pharmacokinetics and bioavailability of hydroxytyrosol are dependent on the food matrix in humans

(2020) Carolina Alemán-Jiménez et al.   EUROPEAN JOURNAL OF NUTRITION

Targeted Lipidomics Profiling Reveals the Generation of Hydroxytyrosol-Fatty Acids in Hydroxytyrosol-Fortified Oily Matrices: New Analytical Methodology and Cytotoxicity Evaluation

(2020) Sonia Medina et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization and Bio-Accessibility Evaluation of Olive Leaf Extract-Enriched “Taralli”

(2020) Annamaria Cedola et al.   Foods

Food (Matrix) Effects on Bioaccessibility and Intestinal Permeability of Major Olive Antioxidants

(2020) Dubravka Vitali Čepo et al.   Foods

INFOGEST static in vitro simulation of gastrointestinal food digestion

(2019) André Brodkorb et al.   Nature Protocols

Effect of Foods and β-Cyclodextrin on the Bioaccessibility and the Uptake by Caco-2 Cells of Hydroxytyrosol from Either a Pure Standard or Alperujo

(2018) Aurélia Malapert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lipase-Produced Hydroxytyrosyl Eicosapentaenoate is an Excellent Antioxidant for the Stabilization of Omega-3 Bulk Oils, Emulsions and Microcapsules

(2018) Taiwo Akanbi et al.   MOLECULES

Olive oil and its principal bioactive compound: Hydroxytyrosol – A review of the recent literature

(2018) Touseef Ahmed Wani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Evaluation of the stability of tyrosol esters during in vitro gastrointestinal digestion

(2018) Fa-Wen Yin et al.   Food & Function

Hydrolysis and Transport Characteristics of Tyrosol Acyl Esters in Rat Intestine

(2018) Fawen Yin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stability of resveratrol esters with caprylic acid during simulated in vitro gastrointestinal digestion

(2018) Xiao-Pei Hu et al.   FOOD CHEMISTRY

Identification of hydroxytyrosyl oleate, a derivative of hydroxytyrosol with anti-inflammatory properties, in olive oil by-products

(2018) Pierluigi Plastina et al.   FOOD CHEMISTRY

Study of the antioxidant potential of Arbequina extra virgin olive oils from Brazil and Spain applying combined models of simulated digestion and cell culture markers

(2017) Thays H. Borges et al.   Journal of Functional Foods

Preparation and antioxidant activity of tyrosol and hydroxytyrosol esters

(2017) Da-Yong Zhou et al.   Journal of Functional Foods

Mass Transport Phenomena in Lipid Oxidation and Antioxidation

(2017) Mickaël Laguerre et al.   Annual Review of Food Science and Technology

Omega-3 polyunsaturated lipophenols, how and why?

(2016) Céline Crauste et al.   BIOCHIMIE

Extra Virgin Olive Oil Reduced Polyunsaturated Fatty Acid and Cholesterol Oxidation in Rodent Liver: Is This Accounted for Hydroxytyrosol-Fatty Acid Conjugation?

(2016) Yiu Yiu Lee et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Interfacial Concentrations of Hydroxytyrosol and Its Lipophilic Esters in Intact Olive Oil-in-Water Emulsions: Effects of Antioxidant Hydrophobicity, Surfactant Concentration, and the Oil-to-Water Ratio on the Oxidative Stability of the Emulsions

(2016) João Almeida et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fatty acylation of proteins: The long and the short of it

(2016) Marilyn D. Resh   PROGRESS IN LIPID RESEARCH

Fatty Acids Composition of Vegetable Oils and Its Contribution to Dietary Energy Intake and Dependence of Cardiovascular Mortality on Dietary Intake of Fatty Acids

(2015) Jana Orsavova et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Enzymatic Synthesis of Tyrosol-Based Phenolipids: Characterization and Effect of Alkyl Chain Unsaturation on the Antioxidant Activities in Bulk Oil and Oil-in-Water Emulsion

(2015) Garima Pande et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Phosphatidyl Derivative of Hydroxytyrosol. In Vitro Intestinal Digestion, Bioaccessibility, and Its Effect on Antioxidant Activity

(2014) Diana Martin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Effects of Fats and Oils on the Bioaccessibility of Carotenoids and Vitamin E in Vegetables

(2013) Akihiko NAGAO et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

The potential use of lipases in the production of fatty acid derivatives for the food and nutraceutical industries

(2013) Francisco Valero et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

Digestive stability of hydroxytyrosol, hydroxytyrosyl acetate and alkyl hydroxytyrosyl ethers

(2012) Gema Pereira-Caro et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

An Investigation of the Versatile Antioxidant Mechanisms of Action of Rosmarinate Alkyl Esters in Oil-in-Water Emulsions

(2012) Atikorn Panya et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Distribution of Hydroxytyrosol and Hydroxytyrosol Acetate in Olive Oil Emulsions and Their Antioxidant Efficiency

(2012) Patrícia Lisete-Torres et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Separation of proteins from olive oil by CE: An approximation to the differentiation of monovarietal olive oils

(2010) Cristina Montealegre et al.   ELECTROPHORESIS

In vitro bio-accessibility and antioxidant activity of grape polyphenols

(2009) Davide Tagliazucchi et al.   FOOD CHEMISTRY

Chain Length Affects Antioxidant Properties of Chlorogenate Esters in Emulsion: The Cutoff Theory Behind the Polar Paradox

(2009) Mickaël Laguerre et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural and functional analysis of fatty acid-binding proteins

(2008) Judith Storch et al.   JOURNAL OF LIPID RESEARCH