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Phenolic Composition and Antioxidant Activity of Monovarietal and Commercial Portuguese Olive Oils

✍ Scribed by Gouvinhas, Irene; Machado, Juliana; Gomes, Sónia; Lopes, João; Martins-Lopes, Paula; Barros, Ana I. R. N. A.

Book ID: 125374668
Publisher: Springer-Verlag
Year: 2014
Tongue: English
Weight: 343 KB
Volume: 91
Category: Article
ISSN: 0003-021X
DOI: 10.1007/s11746-014-2462-x

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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