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

Interaction between extra virgin olive oil phenolic compounds and mucin

(2015) Angélica Quintero-Flórez et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Assessing the bioavailability of polyphenols and antioxidant properties of extra virgin argan oil by simulated digestion and Caco-2 cell assays. Comparative study with extra virgin olive oil

(2015) Isabel Seiquer et al.   FOOD CHEMISTRY

Characterization of monovarietal virgin olive oils by phenols profiling

(2015) Verónica Sánchez de Medina et al.   TALANTA

Application of in vitro gastrointestinal digestion and colonic fermentation models to pomegranate products (juice, pulp and peel extract) to study the stability and catabolism of phenolic compounds

(2015) Juana I. Mosele et al.   Journal of Functional Foods

The differential localization of a methyl group confers a different anti-breast cancer activity to two triterpenes present in olives

(2015) Cristina Sánchez-Quesada et al.   Food & Function

Total phenolic contents of 33 fruits and their antioxidant capacities before and after in vitro digestion

(2014) Guan-Lin Chen et al.   INDUSTRIAL CROPS AND PRODUCTS

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

Investigating thein vitrobioaccessibility of polyphenols in fresh and sun-dried figs (Ficus caricaL.)

(2013) Senem Kamiloglu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Impact of olive oil phenolic concentration on human plasmatic phenolic metabolites

(2012) Laura Rubió et al.   FOOD CHEMISTRY

Digestive stability of hydroxytyrosol, hydroxytyrosyl acetate and alkyl hydroxytyrosyl ethers

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

Absorption and metabolism of olive oil secoiridoids in the small intestine

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

A physiologic approach to test the global antioxidant response of foods. The GAR method

(2011) S. Pastoriza et al.   FOOD CHEMISTRY

Nutritional and Biological Properties of Extra Virgin Olive Oil

(2011) Edwin N. Frankel   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Olive oil hydroxytyrosol reduces toxicity evoked by acrylamide in human Caco-2 cells by preventing oxidative stress

(2011) Ildefonso Rodríguez-Ramiro et al.   TOXICOLOGY

Hydroxytyrosol Protects against Oxidative DNA Damage in Human Breast Cells

(2011) Fernando Warleta et al.   Nutrients

Prediction of Extra Virgin Olive Oil Varieties through Their Phenolic Profile. Potential Cytotoxic Activity against Human Breast Cancer Cells

(2010) Jesús Lozano-Sánchez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quality Characterization of the New Virgin Olive Oil Var. Sikitita by Phenols and Volatile Compounds

(2010) Diego L. García-González et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Olive oil and health: Summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008

(2010) J. López-Miranda et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Digestion stability and evaluation of the metabolism and transport of olive oil phenols in the human small-intestinal epithelial Caco-2/TC7 cell line

(2009) Aranzazu Soler 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

Testing and Enhancing thein VitroBioaccessibility and Bioavailability ofRosmarinus officinalisExtracts with a High Level of Antioxidant Abietanes

(2009) Cristina Soler-Rivas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improved method for identifying and quantifying olive oil phenolic compounds and their metabolites in human plasma by microelution solid-phase extraction plate and liquid chromatography–tandem mass spectrometry

(2009) Manuel Suárez et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Extra virgin olive oil phenolics: absorption, metabolism, and biological activities in the GI tract

(2009) G Corona et al.   TOXICOLOGY AND INDUSTRIAL HEALTH

Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure

(2009) M. Servili et al.   INFLAMMOPHARMACOLOGY

Chemistry and Health of Olive Oil Phenolics

(2008) Sara Cicerale et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of cultivar and ripening on minor components in Spanish olive fruits and their corresponding virgin olive oils

(2008) Aurora Gómez-Rico et al.   FOOD RESEARCH INTERNATIONAL