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Olive oil consumption and reduced incidence of hypertension: The SUN study

✍ Scribed by Alvaro Alonso; Migel Ángel Martínez-González

Book ID
107487508
Publisher
Springer-Verlag
Year
2004
Tongue
English
Weight
75 KB
Volume
39
Category
Article
ISSN
0024-4201

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## Abstract Activity of the polyphenol oxidase (PPO) from eggplant fruit (__Solanum melongena__ L.) on phenolic compounds of an extra virgin olive oil (EVOO) was studied. In standardized reaction solutions, the eggplant PPO, isolated in the laboratory, depleted completely chlorogenic and caffeic ac