Radical scavenging, total antioxidant capacity, and antiproliferative activity of phenolic extracts from extra virgin olive oil by Cultivar 'Frantoio'

International Journal of Food Properties

Volumn 15, Issue 6, 2012, Pages 1345-1357

  Loizzo, Monica Rosa ^a   Di Lecce, Giuseppe ^b   Boselli, Emanuele ^b   Menichini, Federica ^a   Frega, Natale Giuseppe ^b  

^a UNIVERSITY OF CALABRIA   (Italy)

^b UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

Author keywords

Antioxidant power; Antiproliferative activity; Cultivar Frantoio; Extra virgin olive oil; Phenolic content

Indexed keywords

ANTIOXIDANT POWER; ANTIPROLIFERATIVE ACTIVITIES; CULTIVAR FRANTOIO; EXTRA VIRGIN OLIVE OIL; PHENOLIC CONTENT;

AGENTS; CELL CULTURE; MASS SPECTROMETRY; MONOUNSATURATED FATTY ACIDS; PIGMENTS; VEGETABLE OILS;

PHENOLS;

EID: 84866403116     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2010.522291     Document Type: Article

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