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176 related items for PubMed ID: 17253709

  • 1. Evolution of minor polar compounds and antioxidant capacity during storage of bottled extra virgin olive oil.
    Romani A, Lapucci C, Cantini C, Ieri F, Mulinacci N, Visioli F.
    J Agric Food Chem; 2007 Feb 21; 55(4):1315-20. PubMed ID: 17253709
    [Abstract] [Full Text] [Related]

  • 2. Antioxidant effect of two virgin olive oils depends on the concentration and composition of minor polar compounds.
    Franconi F, Coinu R, Carta S, Urgeghe PP, Ieri F, Mulinacci N, Romani A.
    J Agric Food Chem; 2006 Apr 19; 54(8):3121-5. PubMed ID: 16608240
    [Abstract] [Full Text] [Related]

  • 3. Different radical scavenging tests in virgin olive oil and their relation to the total phenol content.
    Samaniego Sánchez C, Troncoso González AM, García-Parrilla MC, Quesada Granados JJ, López García de la Serrana H, López Martínez MC.
    Anal Chim Acta; 2007 Jun 12; 593(1):103-7. PubMed ID: 17531830
    [Abstract] [Full Text] [Related]

  • 4. Antioxidant activity of olive pulp and olive oil phenolic compounds of the arbequina cultivar.
    Morelló JR, Vuorela S, Romero MP, Motilva MJ, Heinonen M.
    J Agric Food Chem; 2005 Mar 23; 53(6):2002-8. PubMed ID: 15769127
    [Abstract] [Full Text] [Related]

  • 5. Antioxidant evaluation and oxidative stability of structured lipids from extravirgin olive oil and conjugated linoleic acid.
    Lee JH, Lee KT, Akoh CC, Chung SK, Kim MR.
    J Agric Food Chem; 2006 Jul 26; 54(15):5416-21. PubMed ID: 16848526
    [Abstract] [Full Text] [Related]

  • 6. Relation between the endogenous antioxidant system and the quality of extra virgin olive oil under accelerated storage conditions.
    Hrncirik K, Fritsche S.
    J Agric Food Chem; 2005 Mar 23; 53(6):2103-10. PubMed ID: 15769142
    [Abstract] [Full Text] [Related]

  • 7. New insights into controversies on the antioxidant potential of the olive oil antioxidant hydroxytyrosol.
    Rietjens SJ, Bast A, Haenen GR.
    J Agric Food Chem; 2007 Sep 05; 55(18):7609-14. PubMed ID: 17683140
    [Abstract] [Full Text] [Related]

  • 8. Chemical stability of extra-virgin olive oil added with oregano essential oil.
    Asensio CM, Nepote V, Grosso NR.
    J Food Sci; 2011 Sep 05; 76(7):S445-50. PubMed ID: 22417562
    [Abstract] [Full Text] [Related]

  • 9. Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil.
    Carrasco-Pancorbo A, Cerretani L, Bendini A, Segura-Carretero A, Del Carlo M, Gallina-Toschi T, Lercker G, Compagnone D, Fernández-Gutiérrez A.
    J Agric Food Chem; 2005 Nov 16; 53(23):8918-25. PubMed ID: 16277383
    [Abstract] [Full Text] [Related]

  • 10. Effect of storage on secoiridoid and tocopherol contents and antioxidant activity of monovarietal extra virgin olive oils.
    Lavelli V, Fregapane G, Salvador MD.
    J Agric Food Chem; 2006 Apr 19; 54(8):3002-7. PubMed ID: 16608222
    [Abstract] [Full Text] [Related]

  • 11. Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil.
    Del Carlo M, Sacchetti G, Di Mattia C, Compagnone D, Mastrocola D, Liberatore L, Cichelli A.
    J Agric Food Chem; 2004 Jun 30; 52(13):4072-9. PubMed ID: 15212450
    [Abstract] [Full Text] [Related]

  • 12. Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure.
    Servili M, Esposto S, Fabiani R, Urbani S, Taticchi A, Mariucci F, Selvaggini R, Montedoro GF.
    Inflammopharmacology; 2009 Apr 30; 17(2):76-84. PubMed ID: 19234678
    [Abstract] [Full Text] [Related]

  • 13. Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment.
    Lerma-García MJ, Simó-Alfonso EF, Chiavaro E, Bendini A, Lercker G, Cerretani L.
    J Agric Food Chem; 2009 Sep 09; 57(17):7834-40. PubMed ID: 19681611
    [Abstract] [Full Text] [Related]

  • 14. Secoiridoids, tocopherols, and antioxidant activity of monovarietal extra virgin olive oils extracted from destoned fruits.
    Lavelli V, Bondesan L.
    J Agric Food Chem; 2005 Feb 23; 53(4):1102-7. PubMed ID: 15713026
    [Abstract] [Full Text] [Related]

  • 15. Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans.
    Covas MI, de la Torre K, Farré-Albaladejo M, Kaikkonen J, Fitó M, López-Sabater C, Pujadas-Bastardes MA, Joglar J, Weinbrenner T, Lamuela-Raventós RM, de la Torre R.
    Free Radic Biol Med; 2006 Feb 15; 40(4):608-16. PubMed ID: 16458191
    [Abstract] [Full Text] [Related]

  • 16. Comparison of the radical scavenging potential of polar and lipidic fractions of olive oil and other vegetable oils under normal conditions and after thermal treatment.
    Valavanidis A, Nisiotou C, Papageorgiou Y, Kremli I, Satravelas N, Zinieris N, Zygalaki H.
    J Agric Food Chem; 2004 Apr 21; 52(8):2358-65. PubMed ID: 15080646
    [Abstract] [Full Text] [Related]

  • 17. Enrichment of refined olive oil with phenolic compounds: evaluation of their antioxidant activity and their effect on the bitter index.
    Artajo LS, Romero MP, Morelló JR, Motilva MJ.
    J Agric Food Chem; 2006 Aug 09; 54(16):6079-88. PubMed ID: 16881720
    [Abstract] [Full Text] [Related]

  • 18. Extra-virgin olive oil polyphenols inhibit HER2 (erbB-2)-induced malignant transformation in human breast epithelial cells: relationship between the chemical structures of extra-virgin olive oil secoiridoids and lignans and their inhibitory activities on the tyrosine kinase activity of HER2.
    Menendez JA, Vazquez-Martin A, Oliveras-Ferraros C, Garcia-Villalba R, Carrasco-Pancorbo A, Fernandez-Gutierrez A, Segura-Carretero A.
    Int J Oncol; 2009 Jan 09; 34(1):43-51. PubMed ID: 19082476
    [Abstract] [Full Text] [Related]

  • 19. Antioxidant activity and bioactive compounds of tea seed (Camellia oleifera Abel.) oil.
    Lee CP, Yen GC.
    J Agric Food Chem; 2006 Feb 08; 54(3):779-84. PubMed ID: 16448182
    [Abstract] [Full Text] [Related]

  • 20. Tyrosol, the major extra virgin olive oil compound, restored intracellular antioxidant defences in spite of its weak antioxidative effectiveness.
    Di Benedetto R, Varì R, Scazzocchio B, Filesi C, Santangelo C, Giovannini C, Matarrese P, D'Archivio M, Masella R.
    Nutr Metab Cardiovasc Dis; 2007 Sep 08; 17(7):535-45. PubMed ID: 16928436
    [Abstract] [Full Text] [Related]

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