Olive oil phenolics: Where do we stand? Where should we go?

Journal of the Science of Food and Agriculture

Volumn 92, Issue 10, 2012, Pages 2017-2019

  Visioli, Francesco ^a  

^a IMDEA FOOD INSTITUTE   (Spain)

Author keywords

Atherosclerosis; Hydroxytyrosol; Mediterranean diet; Olive oil; Polyphenols

Indexed keywords

ANTIOXIDANT; EDIBLE OIL; OLIVE OIL; PHENOL DERIVATIVE; PLANT EXTRACT; VEGETABLE OIL;

ATHEROSCLEROSIS; CARDIOVASCULAR DISEASE; CHEMISTRY; FRUIT; HUMAN; NOTE; OLIVE TREE; PHYTOTHERAPY; SOUTHERN EUROPE;

ANTIOXIDANTS; ATHEROSCLEROSIS; CARDIOVASCULAR DISEASES; DIETARY FATS, UNSATURATED; FRUIT; HUMANS; MEDITERRANEAN REGION; OLEA; PHENOLS; PHYTOTHERAPY; PLANT EXTRACTS; PLANT OILS;

EID: 84862191606     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5715     Document Type: Note

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