Nutritional and biological properties of extra virgin olive oil

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 3, 2011, Pages 785-792

  Frankel, Edwin N ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Absorption; Antioxidants; Cholesterol; Extra virgin olive; LDL oxidation; Metabolism; Methods; Nutritional benefits; Phenolic compounds

Indexed keywords

ANTIOXIDANTS; EXTRA VIRGIN OLIVE; LDL OXIDATION; METHODS; NUTRITIONAL BENEFITS; PHENOLIC COMPOUNDS;

ABSORPTION; CHOLESTEROL; METABOLISM; OXIDATION; PHENOLS; PHYSIOLOGY; RATING; VEGETABLE OILS;

POPULATION STATISTICS;

ANTIOXIDANT; FLAVONOID; LIPID; OLIVE OIL; PHENOL DERIVATIVE; POLYPHENOL; VEGETABLE OIL;

BLOOD; CHEMISTRY; FEMALE; FOOD ANALYSIS; HUMAN; MALE; NUTRITIONAL VALUE; OXIDATIVE STRESS; REVIEW;

ANTIOXIDANTS; FEMALE; FLAVONOIDS; FOOD ANALYSIS; HUMANS; LIPIDS; MALE; NUTRITIVE VALUE; OXIDATIVE STRESS; PHENOLS; PLANT OILS; POLYPHENOLS;

EID: 79851480225     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103813t     Document Type: Review

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