Background Phenolic compounds from different plant sources, like fruits, vegetables,
cereals, and herbs, have been excessively studied and widely used in different industrial …

This review focuses on the conditions required to increase and maintain the antioxidant
nutrients in both extra virgin olive oil (EVOO) and table olives (TOs) from the agronomic and …

Wine and olive oil making by-products are rich sources of bioactive compounds suitable for
new healthy recipes of staple foods. In this study, the profile of pasta (tagliatelle) fortified with …

Edible oils are used as a frying medium and in the preparation of several food products.
They are mainly constituting triacylglycerols as major components, while other compounds …

Hydroxytyrosol (HT) is a phenolic compound with proven biological properties present in a
limited number of foods such as table olives, virgin olive oil (VOO) and wines. The present …

Scope Tyrosol is one of the main polyphenolic compounds in extra virgin olive oil (EVOO)
and its role in combating obesity is unknown. Thus, this study is designed to investigate the …

The Olea europaea L. is a very well-known and widely used plant, especially for its
nutritional qualities. Its extracts from leaves and fruits are widely used in contrasting and …

The increasing access to antihypertensive medications has improved longevity and quality
of life in hypertensive patients. Nevertheless, hypertension still remains a major risk factor for …

The interest in the modulation of gut microbiota by polyphenols from olives and derived
products is increasing. In this work, phenolic leaf extracts (PLE) were in vitro faecal …

Extra virgin olive oil (EVOO) is largely used in Mediterranean diet, and it is also worldwide
apprised not only for its organoleptic properties but also for its healthy effects mainly …