Literatura académica sobre el tema "Oleocanthalic acid"
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Artículos de revistas sobre el tema "Oleocanthalic acid"
Esposito Salsano, Jasmine, Maria Digiacomo, Doretta Cuffaro, Simone Bertini y Marco Macchia. "Content Variations in Oleocanthalic Acid and Other Phenolic Compounds in Extra-Virgin Olive Oil during Storage". Foods 11, n.º 9 (6 de mayo de 2022): 1354. http://dx.doi.org/10.3390/foods11091354.
Texto completoPapakonstantinou, Aikaterini, Petrina Koumarianou, Aimilia Rigakou, Panagiotis Diamantakos, Efseveia Frakolaki, Niki Vassilaki, Evangelia Chavdoula, Eleni Melliou, Prokopios Magiatis y Haralabia Boleti. "New Affordable Methods for Large-Scale Isolation of Major Olive Secoiridoids and Systematic Comparative Study of Their Antiproliferative/Cytotoxic Effect on Multiple Cancer Cell Lines of Different Cancer Origins". International Journal of Molecular Sciences 24, n.º 1 (20 de diciembre de 2022): 3. http://dx.doi.org/10.3390/ijms24010003.
Texto completoAbbattista, Ramona, Ilario Losito, Graziana Basile, Andrea Castellaneta, Giovanni Ventura, Cosima Damiana Calvano y Tommaso R. I. Cataldi. "Hydrogen/Deuterium Exchange Mass Spectrometry for Probing the Isomeric Forms of Oleocanthal and Oleacin in Extra Virgin Olive Oils". Molecules 28, n.º 5 (22 de febrero de 2023): 2066. http://dx.doi.org/10.3390/molecules28052066.
Texto completoZanotto, I., D. Gabbia, Y. Frion-Herrera, M. Carrara, A. Rossi, M. Digiacomo, D. Cuffaro, M. Macchia y S. De Martin. "Oleocanthalic acid extracted form extravirgin olive oil reduces fatty acid accumulation and fibrogenesis in experimental in vitro models of NAFLD and NASH". Digestive and Liver Disease 55 (marzo de 2023): S66. http://dx.doi.org/10.1016/j.dld.2023.01.131.
Texto completoTsolakou, Annia, Panagiotis Diamantakos, Iliana Kalaboki, Antonio Mena-Bravo, Feliciano Priego-Capote, Ihab M. Abdallah, Amal Kaddoumi, Eleni Melliou y Prokopios Magiatis. "Oleocanthalic Acid, a Chemical Marker of Olive Oil Aging and Exposure to a High Storage Temperature with Potential Neuroprotective Activity". Journal of Agricultural and Food Chemistry 66, n.º 28 (14 de junio de 2018): 7337–46. http://dx.doi.org/10.1021/acs.jafc.8b00561.
Texto completoBouymajane, Aziz, Yassine Oulad El Majdoub, Francesco Cacciola, Marina Russo, Fabio Salafia, Alessandra Trozzi, Fouzia Rhazi Filali, Paola Dugo y Luigi Mondello. "Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of “Picholine marocaine” Cultivar". Molecules 25, n.º 22 (19 de noviembre de 2020): 5428. http://dx.doi.org/10.3390/molecules25225428.
Texto completoLi, Xueqi, Grant C. Bremer, Kristen N. Connell, Courtney Ngai, Quyen Anh T. Pham, Shengling Wang, Mary Flynn et al. "Changes in Chemical Compositions of Olive Oil under Different Heating Temperatures Similar to Home Cooking". Journal of Food Chemistry and Nutrition 4, n.º 1 (15 de junio de 2016): 07–15. http://dx.doi.org/10.33687/jfcn.004.01.1532.
Texto completoGeana, Elisabeta-Irina, Corina Teodora Ciucure, Irina Mirela Apetrei, Maria Lisa Clodoveo y Constantin Apetrei. "Discrimination of Olive Oil and Extra-Virgin Olive Oil from Other Vegetable Oils by Targeted and Untargeted HRMS Profiling of Phenolic and Triterpenic Compounds Combined with Chemometrics". International Journal of Molecular Sciences 24, n.º 6 (10 de marzo de 2023): 5292. http://dx.doi.org/10.3390/ijms24065292.
Texto completoAngelis, Apostolis, Lemonia Antoniadi, Panagiotis Stathopoulos, Maria Halabalaki y Leandros A. Skaltsounis. "Oleocanthalic and Oleaceinic acids: New compounds from Extra Virgin Olive Oil (EVOO)". Phytochemistry Letters 26 (agosto de 2018): 190–94. http://dx.doi.org/10.1016/j.phytol.2018.06.020.
Texto completoTang, Fengxia, Chuan Li, Xiaoran Yang, Jiandu Lei, Hongxia Chen, Changwei Zhang y Chengzhang Wang. "Effect of Variety and Maturity Index on the Physicochemical Parameters Related to Virgin Olive Oil from Wudu (China)". Foods 12, n.º 1 (20 de diciembre de 2022): 7. http://dx.doi.org/10.3390/foods12010007.
Texto completoTesis sobre el tema "Oleocanthalic acid"
Esposito, Salsano Jasmine. "Nutraceutical properties of extra-virgin olive oils and leaves extracts from autochthonous tuscan olive trees". Doctoral thesis, Università di Siena, 2022. http://hdl.handle.net/11365/1190965.
Texto completoExtra-virgin olive oil (EVOO) and olive leaves extract (OLE) represent an important source of nutraceutical compounds, including phenolic and polyphenolic compounds such as phenyl alcohols, phenolic acids, lignans, flavones, flavonols and secoiridoids. Secoiridoids are a class of compounds exclusive of Oleaceae family. Oleocanthal and oleacein are the most important secoiridoids present in EVOO, while oleuropein is the main representative in OLE. These compounds possess nutraceutical properties, such as antiproliferative, cardioprotective, antioxidant and anti-inflammatory properties. My PhD project was focused on the study of the phenolic and polyphenolic compounds in EVOO and in OLE and it was aimed to several parallel objectives: Development of efficient methods for the extraction and the purification of oleocanthal and oleacein from EVOOs During this PhD, new procedures were developed by improving previous extraction and purification methods, obtaining significant quantities of oleacein and oleocanthal from fresh EVOO, with good purity. Study of the nutraceutical properties of oleocanthal and oleacein Oleocanthal and oleacein extracted and purified from EVOOs were then submitted to pharmacological studies to investigate their nutraceutical properties. The results of these studies highlighted the role of the two secoiridoids in obesity-associated adipocytes inflammation and in the NF-κB pathway. The ability of oleacein to inhibit the proliferation of skin melanoma cells in vitro (501Mel cells) was demonstrated. Moreover, the antifibrotic effect of oleocanthal, in both in vitro an in vivo models of liver fibrosis, was proved. Study of the variations in the phenolic and polyphenolic composition of EVOOs during storage This study was conducted by analysing several EVOOs using HPLC methods developed during this PhD thesis. The results of these analyses confirmed that the phenolic compounds present in EVOO underwent a hydrolytic process during storage. However, the evolution of this pathway differs in each EVOO sample, and it is strongly related to storage condition. Study of novel components in EVOOs and their potential nutraceutical properties The oxidative process involving phenolic and polyphenolic compounds in EVOO are poorly investigated. A new oleocanthal oxidation product, named oleocanthalic acid, has been recently identified and preliminary studies showed the potential neuroprotective properties of this compound. My attention was therefore focused on obtaining oleocanthalic acid with high purity in order to submit it to further studies for its nutraceutical properties investigation. A detailed assessment of its in vitro radicals quenching activity was performed for the first time, demonstrating its scavenging capacity against reactive oxygen species. Study of composition of Tuscan EVOOs for the determination of their geographical traceability This part of my PhD work was carried out as a part of a project aimed to develop a model that would allow to verify and guarantee the origin of the oil, indissolubly linking it to its production area. In particular, I studied the characteristics of forty Tuscan EVOOs (free acidity, phenolic compounds content and main fatty acids content). The results of these analyses will be correlated with other parameters studied, such as the concentration of macro-elements, micro-elements, essential and non-essential trace elements, as well as rare earth elements, present both in the samples of EVOOs and in those of soil where the olive trees were cultivated. Development of devices useful in tissue regeneration fields from olive leaves phytoextracts (OLEs) obtained from autochthonous Tuscan olive trees Cultivars This part of my research was carried out under a project that aims to study biocompatible fibers incorporating OLEs for the development of biomedical devices useful in the tissue regeneration field. In particular, I analysed the phenolic and polyphenolic composition of several OLEs in order to select the most appropriate one to incorporate into the biopolymers. I therefore confirmed the incorporation of the OLE into the biopolymers and their capability to release the OLE phenols and polyphenols. Furthermore, the biopolymers incorporating OLE showed promising anti-inflammatory and immunomodulatory properties, useful for the development of devices.
Capítulos de libros sobre el tema "Oleocanthalic acid"
Üçüncüoğlu, Didar. "Olive Phenomenon from the Mediterranean Diet: Health Promotion Via Phytochemicals". En Olive Oil - New Perspectives and Applications [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.96938.
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