Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases

Trends in Food Science and Technology

Volumn 88, Issue , 2019, Pages 220-227

  Gavahian, Mohsen ^a   Mousavi Khaneghah, Amin ^b   Lorenzo, José M ^c   Munekata, Paulo E S ^c   Garcia Mantrana, Izaskun ^d   Collado, María Carmen ^d   Meléndez Martínez, Antonio J ^e   Barba, Francisco J ^f  

^a FOOD INDUSTRY RESEARCH AND DEVELOPMENT INSTITUTE   (Taiwan)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^d INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^e UNIVERSITY OF SEVILLE   (Spain)

^f UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Bioactive compounds; Cardiovascular health; Microbiota; Non communicable diseases; Olive oil

Indexed keywords

ANTIOXIDANTS; DISEASES; FATTY ACIDS; PIGMENTS;

ANTI-OXIDANT ACTIVITIES; BENEFICIAL MICROORGANISMS; BIOACTIVE COMPOUNDS; CARDIOVASCULAR DISEASE; EXTRA VIRGIN OLIVE OIL; INHIBITION OF FOOD-BORNE PATHOGENS; MICROBIOTAS; NON-COMMUNICABLE DISEASE;

OLIVE OIL;

EID: 85063607841     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2019.03.008     Document Type: Review

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