A two-phase olive mill by-product (pâté) as a convenient source of phenolic compounds: Content, stability, and antiaging properties in cultured human fibroblasts

Journal of Functional Foods

Volumn 40, Issue , 2018, Pages 751-759

  Cecchi, Lorenzo ^a   Bellumori, Maria ^a   Cipriani, Caterina ^a   Mocali, Alessandra ^b   Innocenti, Marzia ^a   Mulinacci, Nadia ^a   Giovannelli, Lisa ^a  

^a UNIVERSITY OF FLORENCE   (Italy)

^b Pharmacology and Toxicology Section ^*  (Italy)

Author keywords

Antiaging effect; Hydroxytyrosol; Olive mill by product; Phenolic compounds

Indexed keywords

EID: 85038005000     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2017.12.018     Document Type: Article

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