Antioxidant effect of two virgin olive oils depends on the concentration and composition of minor polar compounds

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 8, 2006, Pages 3121-3125

  Franconi, Flavia ^a   Coinu, Rita ^a   Carta, Stefania ^a   Urgeghe, Pietro Paolo ^a   Ieri, Francesca ^b   Mulinacci, Nadia ^b   Romani, Annalisa ^b  

^a UNIVERSITY OF SASSARI   (Italy)

^b UNIVERSITY OF FLORENCE   (Italy)

Author keywords

Acetoxy pinoresinol; Antioxidant activity; Deacetoxy oleuropein; LDL; Lignans; MDA; Secoiridoids; Virgin olive oil

Indexed keywords

ANTIOXIDANT; COPPER; LIGNAN; LOW DENSITY LIPOPROTEIN; MALONALDEHYDE; OLIVE OIL; PHENOL DERIVATIVE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DRUG EFFECT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; LIPID PEROXIDATION;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COPPER; HUMANS; LIGNANS; LIPID PEROXIDATION; LIPOPROTEINS, LDL; MALONDIALDEHYDE; PHENOLS; PLANT OILS;

EID: 33646534602     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf053003+     Document Type: Article

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