Olive oil and its principal bioactive compound: Hydroxytyrosol – A review of the recent literature

Trends in Food Science and Technology

Volumn 77, Issue , 2018, Pages 77-90

  Wani, Touseef Ahmed ^a   Masoodi, F A ^a   Gani, Adil ^a   Baba, Waqas Nabi ^a   Rahmanian, Neda ^b   Akhter, Rehana ^a   Wani, Idrees Ahmed ^a   Ahmad, Mudasir ^a  

^a UNIVERSITY OF KASHMIR   (India)

^b University of Jahrom   (Iran)

Author keywords

Health benefits; Hydroxytyrosol; Immunomodulation; Olive oil; Synthesis

Indexed keywords

HEALTH; HEAVY METALS; LINOLEIC ACID; PALMITIC ACID; SYNTHESIS (CHEMICAL);

BIOACTIVE PROPERTIES; EUROPEAN FOOD SAFETY AUTHORITIES; FATTY ACID PROFILES; HEALTH BENEFITS; HEALTH COMPLICATIONS; HEAVY METAL TOXICITY; HYDROXYTYROSOL; IMMUNO MODULATIONS;

OLIVE OIL;

EID: 85047066201     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2018.05.001     Document Type: Review

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