Oleocanthal
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Published research studies are articles that present the findings of original research that has undergone a peer-review process and has been made publicly available in scholarly journals, books or other media.
Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea europaea L.
2019 Aug 01 Nutrients Romani A, Ieri F, Urciuoli S, Noce A, Marrone G, Nediani C, et al.
The review focuses on the cardioprotective properties of the Mediterranean diet (MD) related to olive oil consumption, highlighting the biological activities of polyphenols recovered from olive oil by-products and leaves. Recent European projects, such as EPIC and EPICOR, are discussed, demonstrating the functional and preventive activities of EVOO in relation to cancer, nutrition, and the incidence of coronary heart disease. The study emphasizes the potential of EVOO and its by-products for various applications, aligning with the circular economy strategy.
Experimental Study Review Article
Health-promoting properties of oleocanthal and oleacein: Two secoiridoids from extra-virgin olive oil
2019 Aug 19 Critical Reviews in Food Science and Nutrition Lozano-Castellón J, López-Yerena A, Rinaldi de Alvarenga JF, Romero del Castillo-Alba J, Vallverdú-Queralt A, Escribano-Ferrer E, et al.
The review emphasizes the need for future research to elucidate the bioavailability of oleocanthal (OLC) and oleacein (OLE), highlighting the impact of agronomic and processing factors on their presence in extra virgin olive oil (EVOO), and discusses their bioactivity and health-promoting properties.
Theoretical Article Review Article Oleocanthal OleaceinReview Articles
Review articles summarise and critically evaluate the current state of research on a specific topic or field by synthesising multiple primary research studies.
Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea europaea L.
2019 Aug 01 Nutrients Romani A, Ieri F, Urciuoli S, Noce A, Marrone G, Nediani C, et al.
The review focuses on the cardioprotective properties of the Mediterranean diet (MD) related to olive oil consumption, highlighting the biological activities of polyphenols recovered from olive oil by-products and leaves. Recent European projects, such as EPIC and EPICOR, are discussed, demonstrating the functional and preventive activities of EVOO in relation to cancer, nutrition, and the incidence of coronary heart disease. The study emphasizes the potential of EVOO and its by-products for various applications, aligning with the circular economy strategy.
Experimental Study Review ArticleHealth-promoting properties of oleocanthal and oleacein: Two secoiridoids from extra-virgin olive oil
2019 Aug 19 Critical Reviews in Food Science and Nutrition Lozano-Castellón J, López-Yerena A, Rinaldi de Alvarenga JF, Romero del Castillo-Alba J, Vallverdú-Queralt A, Escribano-Ferrer E, et al.
The review emphasizes the need for future research to elucidate the bioavailability of oleocanthal (OLC) and oleacein (OLE), highlighting the impact of agronomic and processing factors on their presence in extra virgin olive oil (EVOO), and discusses their bioactivity and health-promoting properties.
Theoretical Article Review Article Oleocanthal OleaceinSign In
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