Influence of rosemary (Rosmarinus officinalis, L.) on plant sterol oxidation in extra virgin olive oil

Molecular Nutrition and Food Research

Volumn 50, Issue 9, 2006, Pages 818-823

  D'Evoli, Laura ^a   Huikko, Laura ^b   Lampi, Anna Maija ^b   Lucarini, Massimo ^a   Lombardi Boccia, Ginevra ^a   Nicoli, Stefano ^a   Piironen, Vieno ^b  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Heating; Olive oil; Oxidation; Rosemary; Sterol

Indexed keywords

ANTIOXIDANT; OLIVE OIL; OXIDE; PHYTOSTEROL; SITOSTEROL; SITOSTEROL DERIVATIVE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; HEAT; OXIDATION REDUCTION REACTION; PLANT LEAF; ROSEMARY;

ANTIOXIDANTS; HEAT; OXIDATION-REDUCTION; OXIDES; PHYTOSTEROLS; PLANT LEAVES; PLANT OILS; ROSMARINUS; SITOSTEROLS;

ROSMARINUS OFFICINALIS;

EID: 33748943150     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200500261     Document Type: Article

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