Influence of heat on biological activity and concentration of oleocanthal - A natural anti-inflammatory agent in virgin olive oil

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 4, 2009, Pages 1326-1330

  Cicerale, Sara ^a   Conlan, Xavier A ^a   Barnett, Neil W ^a   Sinclair, Andrew J ^a   Keast, Russell S J ^a  

^a DEAKIN UNIVERSITY   (Australia)

Author keywords

Health benefits; HPLC; Mediterranean diet; Olive oil; Sensory

Indexed keywords

ALDEHYDE; ANTIINFLAMMATORY AGENT; OLEOCANTHAL; OLIVE OIL; PHENOL DERIVATIVE; VEGETABLE OIL;

ADULT; ARTICLE; CHEMISTRY; DRUG EFFECT; DRUG STABILITY; FEMALE; FOOD HANDLING; HEALTH PROMOTION; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MALE; METHODOLOGY; OROPHARYNX; TASTE;

ADULT; ALDEHYDES; ANTI-INFLAMMATORY AGENTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DRUG STABILITY; FEMALE; FOOD HANDLING; HEALTH PROMOTION; HOT TEMPERATURE; HUMANS; MALE; OROPHARYNX; PHENOLS; PLANT OILS; TASTE;

EID: 64549149320     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803154w     Document Type: Article

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