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Antioxidant activity and biological evaluation of olive pomace extract

✍ Scribed by Aliakbarian, Bahar; Palmieri, Daniela; Casazza, Alessandro Alberto; Palombo, Domenico; Perego, Patrizia

Book ID
118038248
Publisher
Taylor and Francis Group
Year
2012
Tongue
English
Weight
198 KB
Volume
26
Category
Article
ISSN
1478-6419

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## Abstract Olive oil is the principal source of fats in the Mediterranean diet, which has been associated with a lower incidence of coronary heart disease and certain cancers. Phenolic compounds, e.g., hydroxytyrosol and oleuropein, in extra‐virgin olive oil are responsible for its peculiar pungen