Статті в журналах з теми "Oleocanthalic acid"
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Esposito Salsano, Jasmine, Maria Digiacomo, Doretta Cuffaro, Simone Bertini, and Marco Macchia. "Content Variations in Oleocanthalic Acid and Other Phenolic Compounds in Extra-Virgin Olive Oil during Storage." Foods 11, no. 9 (May 6, 2022): 1354. http://dx.doi.org/10.3390/foods11091354.
Повний текст джерелаPapakonstantinou, Aikaterini, Petrina Koumarianou, Aimilia Rigakou, Panagiotis Diamantakos, Efseveia Frakolaki, Niki Vassilaki, Evangelia Chavdoula, Eleni Melliou, Prokopios Magiatis, and 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, no. 1 (December 20, 2022): 3. http://dx.doi.org/10.3390/ijms24010003.
Повний текст джерелаAbbattista, Ramona, Ilario Losito, Graziana Basile, Andrea Castellaneta, Giovanni Ventura, Cosima Damiana Calvano, and 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, no. 5 (February 22, 2023): 2066. http://dx.doi.org/10.3390/molecules28052066.
Повний текст джерелаZanotto, I., D. Gabbia, Y. Frion-Herrera, M. Carrara, A. Rossi, M. Digiacomo, D. Cuffaro, M. Macchia, and 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 (March 2023): S66. http://dx.doi.org/10.1016/j.dld.2023.01.131.
Повний текст джерелаTsolakou, Annia, Panagiotis Diamantakos, Iliana Kalaboki, Antonio Mena-Bravo, Feliciano Priego-Capote, Ihab M. Abdallah, Amal Kaddoumi, Eleni Melliou, and 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, no. 28 (June 14, 2018): 7337–46. http://dx.doi.org/10.1021/acs.jafc.8b00561.
Повний текст джерелаBouymajane, Aziz, Yassine Oulad El Majdoub, Francesco Cacciola, Marina Russo, Fabio Salafia, Alessandra Trozzi, Fouzia Rhazi Filali, Paola Dugo, and Luigi Mondello. "Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of “Picholine marocaine” Cultivar." Molecules 25, no. 22 (November 19, 2020): 5428. http://dx.doi.org/10.3390/molecules25225428.
Повний текст джерелаLi, 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, no. 1 (June 15, 2016): 07–15. http://dx.doi.org/10.33687/jfcn.004.01.1532.
Повний текст джерелаGeana, Elisabeta-Irina, Corina Teodora Ciucure, Irina Mirela Apetrei, Maria Lisa Clodoveo, and 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, no. 6 (March 10, 2023): 5292. http://dx.doi.org/10.3390/ijms24065292.
Повний текст джерелаAngelis, Apostolis, Lemonia Antoniadi, Panagiotis Stathopoulos, Maria Halabalaki, and Leandros A. Skaltsounis. "Oleocanthalic and Oleaceinic acids: New compounds from Extra Virgin Olive Oil (EVOO)." Phytochemistry Letters 26 (August 2018): 190–94. http://dx.doi.org/10.1016/j.phytol.2018.06.020.
Повний текст джерелаTang, Fengxia, Chuan Li, Xiaoran Yang, Jiandu Lei, Hongxia Chen, Changwei Zhang, and Chengzhang Wang. "Effect of Variety and Maturity Index on the Physicochemical Parameters Related to Virgin Olive Oil from Wudu (China)." Foods 12, no. 1 (December 20, 2022): 7. http://dx.doi.org/10.3390/foods12010007.
Повний текст джерелаChiang, Yi-Fen, Hui-Chih Hung, Hsin-Yuan Chen, Ko-Chieh Huang, Po-Han Lin, Jen-Yun Chang, Tsui-Chin Huang, and Shih-Min Hsia. "The Inhibitory Effect of Extra Virgin Olive Oil and Its Active Compound Oleocanthal on Prostaglandin-Induced Uterine Hypercontraction and Pain—Ex Vivo and In Vivo Study." Nutrients 12, no. 10 (September 30, 2020): 3012. http://dx.doi.org/10.3390/nu12103012.
Повний текст джерелаBENDI DJELLOUL, Mounsif Charaf-eddine, Sidi Mohamed Amrani, Pierangela Rovellini, and Roza Chenoune. "Phenolic compounds and fatty acids content of some West Algerian olive oils." Comunicata Scientiae 11 (June 3, 2020): e3247. http://dx.doi.org/10.14295/cs.v11i0.3247.
Повний текст джерелаLópez-Yerena, Anallely, Anna Vallverdú-Queralt, Olga Jáuregui, Xavier Garcia-Sala, Rosa M. Lamuela-Raventós, and Elvira Escribano-Ferrer. "Tissue Distribution of Oleocanthal and Its Metabolites after Oral Ingestion in Rats." Antioxidants 10, no. 5 (April 27, 2021): 688. http://dx.doi.org/10.3390/antiox10050688.
Повний текст джерелаTajmim, Siddique, and El Sayed. "Optimization of Taste-Masked (–)-Oleocanthal Effervescent Formulation with Potent Breast Cancer Progression and Recurrence Suppressive Activities." Pharmaceutics 11, no. 10 (October 5, 2019): 515. http://dx.doi.org/10.3390/pharmaceutics11100515.
Повний текст джерелаAngelis, Apostolis, Lemonia Antoniadi, Panagiotis Stathopoulos, Maria Halabalaki, and Leandros A. Skaltsounis. "Corrigendum to “Oleocanthalic and Oleaceinic acids: New compounds from Extra Virgin Olive Oil (EVOO)” [Phytochem. Lett. 26 (2018) 190–194]." Phytochemistry Letters 27 (October 2018): 234. http://dx.doi.org/10.1016/j.phytol.2018.08.001.
Повний текст джерелаBreakspear, Ian, and Claudia Guillaume. "A Quantitative Phytochemical Comparison of Olive Leaf Extracts on the Australian Market." Molecules 25, no. 18 (September 8, 2020): 4099. http://dx.doi.org/10.3390/molecules25184099.
Повний текст джерелаLia, Frederick, Marion Zammit-Mangion, and Claude Farrugia. "A First Description of the Phenolic Profile of EVOOs from the Maltese Islands Using SPE and HPLC: Pedo-Climatic Conditions Modulate Genetic Factors." Agriculture 9, no. 5 (May 15, 2019): 107. http://dx.doi.org/10.3390/agriculture9050107.
Повний текст джерелаLópez-Yerena, Anallely, Antònia Ninot, Julián Lozano-Castellón, Elvira Escribano-Ferrer, Agustí J. Romero-Aroca, Angjelina Belaj, Anna Vallverdú-Queralt, and Rosa M. Lamuela-Raventós. "Conservation of Native Wild Ivory-White Olives from the MEDES Islands Natural Reserve to Maintain Virgin Olive Oil Diversity." Antioxidants 9, no. 10 (October 17, 2020): 1009. http://dx.doi.org/10.3390/antiox9101009.
Повний текст джерелаHernáez, Álvaro, Sara Jaramillo, Aránzazu García-Borrego, Juan Antonio Espejo-Calvo, María-Isabel Covas, Gemma Blanchart, Rafael de la Torre, et al. "From Green Technology to Functional Olive Oils: Assessing the Best Combination of Olive Tree-Related Extracts with Complementary Bioactivities." Antioxidants 10, no. 2 (January 30, 2021): 202. http://dx.doi.org/10.3390/antiox10020202.
Повний текст джерелаPedan, Vasilisa, Martin Popp, Sascha Rohn, Matthias Nyfeler, and Annette Bongartz. "Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil." Molecules 24, no. 11 (May 28, 2019): 2041. http://dx.doi.org/10.3390/molecules24112041.
Повний текст джерелаCastejón, María Luisa, Tatiana Montoya, Catalina Alarcón-de-la-Lastra, and Marina Sánchez-Hidalgo. "Potential Protective Role Exerted by Secoiridoids from Olea europaea L. in Cancer, Cardiovascular, Neurodegenerative, Aging-Related, and Immunoinflammatory Diseases." Antioxidants 9, no. 2 (February 10, 2020): 149. http://dx.doi.org/10.3390/antiox9020149.
Повний текст джерелаBarbalace, Maria Cristina, Lorenzo Zallocco, Daniela Beghelli, Maurizio Ronci, Serena Scortichini, Maria Digiacomo, Marco Macchia, et al. "Antioxidant and Neuroprotective Activity of Extra Virgin Olive Oil Extracts Obtained from Quercetano Cultivar Trees Grown in Different Areas of the Tuscany Region (Italy)." Antioxidants 10, no. 3 (March 10, 2021): 421. http://dx.doi.org/10.3390/antiox10030421.
Повний текст джерелаMoral, Raquel, and Eduard Escrich. "Influence of Olive Oil and Its Components on Breast Cancer: Molecular Mechanisms." Molecules 27, no. 2 (January 12, 2022): 477. http://dx.doi.org/10.3390/molecules27020477.
Повний текст джерелаRomani, Annalisa, Francesca Ieri, Silvia Urciuoli, Annalisa Noce, Giulia Marrone, Chiara Nediani, and Roberta Bernini. "Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea europaea L." Nutrients 11, no. 8 (August 1, 2019): 1776. http://dx.doi.org/10.3390/nu11081776.
Повний текст джерелаBASDEKI, Evangelia, Constantinos SALIS, and Marianna HAGIDIMITRIOU. "The effects of Mediterranean diet and EVOO consumption in relation to human health." Notulae Scientia Biologicae 12, no. 3 (September 29, 2020): 466–85. http://dx.doi.org/10.15835/nsb12310784.
Повний текст джерелаEsposito Salsano, Jasmine, Diana Pinto, Francisca Rodrigues, Alessandro Saba, Clementina Manera, Marco Macchia, and Maria Digiacomo. "Oleocanthalic acid from extra-virgin olive oil: analysis, preparative isolation and radical scavenging activity." Journal of Food Composition and Analysis, September 2021, 104160. http://dx.doi.org/10.1016/j.jfca.2021.104160.
Повний текст джерелаAntoniadi, Lemonia, Apostolis Angelis, Panagiotis Stathopoulos, Eirini Maria Bata, Zoe Papoutsaki, Maria Halabalaki, and Leandros Skaltsounis. "Oxidized Forms of Olive Oil Secoiridoids: Semisynthesis, Identification and Correlation with Quality Parameters." Planta Medica, March 23, 2022. http://dx.doi.org/10.1055/a-1806-7815.
Повний текст джерелаDi Pietro, Marisa, Simone Filardo, Roberto Mattioli, Antonio Francioso, Giammarco Raponi, Luciana Mosca, and Rosa Sessa. "Extra Virgin Olive Oil-Based Green Formulations With Promising Antimicrobial Activity Against Drug-Resistant Isolates." Frontiers in Pharmacology 13 (April 25, 2022). http://dx.doi.org/10.3389/fphar.2022.885735.
Повний текст джерелаSeidita, Aurelio, Maurizio Soresi, Lydia Giannitrapani, Vita Di Stefano, Roberto Citarrella, Luigi Mirarchi, Antonella Cusimano, et al. "The clinical impact of an extra virgin olive oil enriched mediterranean diet on metabolic syndrome: Lights and shadows of a nutraceutical approach." Frontiers in Nutrition 9 (August 4, 2022). http://dx.doi.org/10.3389/fnut.2022.980429.
Повний текст джерелаKiritsakis, Apostolos K., Konstantinos A. Kiritsakis, and Chrysostomos K. Tsitsipas. "A review of the evolution in the research of antioxidants in olives and olive oil during the last four decades." Journal of Food Bioactives 11 (September 30, 2020). http://dx.doi.org/10.31665/jfb.2020.11236.
Повний текст джерелаNoce, Annalisa, Francesca Di Daniele, Giulia Marrone, Anna Pietroboni Zaitseva, Silvia Urciuoli, Manuela Di Lauro, Nicola Di Daniele, and Annalisa Romani. "MO594POTENTIAL BENEFICIAL EFFECT OF EXTRA VIRGIN OLIVE OIL WITH HIGH MINOR POLAR COMPOUNDS CONTENTS IN NEPHROPATHIC PATIENTS: PRELIMINARY DATA." Nephrology Dialysis Transplantation 36, Supplement_1 (May 1, 2021). http://dx.doi.org/10.1093/ndt/gfab089.007.
Повний текст джерелаMajumder, Debabrata, Mousumi Debnath, Kamal Nayan Sharma, Surinder Singh Shekhawat, G. B. K. S. Prasad, Debasish Maiti, and Seeram Ramakrishna. "Olive oil consumption can prevent non-communicable diseases and COVID-19 : Review." Current Pharmaceutical Biotechnology 22 (April 12, 2021). http://dx.doi.org/10.2174/1389201022666210412143553.
Повний текст джерелаChristodoulou, A., P. E. Nikolaou, M. Tsoumani, P. Efentakis, N. Kostomitsopoulos, C. Dimitriou, I. Ikonomidis, et al. "Comparative study of the bioactive compounds of olive products on cardioprotection from ischemia-reperfusion injury in mice with metabolic syndrome." European Heart Journal 42, Supplement_1 (October 1, 2021). http://dx.doi.org/10.1093/eurheartj/ehab724.2428.
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