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Showing posts with label Phenolic Compounds. Show all posts
Showing posts with label Phenolic Compounds. Show all posts
Sunday, 26 February 2023

Bioactive Compounds of Verbascum sinuatum L.: Health Benefits and Potential as New Ingredients for Industrial Applications

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Biomolecules 2023, 13(3), 427 Verbascum sinuatum (V. sinuatum) is a plant belonging to the Scrophulariaceae family that has been used as an...
Tuesday, 30 August 2022

Comparative study on the phenolic composition and in vitro bioactivity of medicinal and aromatic plants from the Lamiaceae family

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 Food Res. Int. 161, 111875, 2022 Medicinal and aromatic plants (MAP) have been described as a source of phenolic compounds with potential a...
Friday, 4 March 2022

Unravelling the immunomodulatory role of apple phenolic rich extracts on human THP-1- derived macrophages using multiplatform metabolomics

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Food Res. Int. 155, 111037, 2022 Apples represent a significant source of dietary phenolic compounds with evidenced anti-inflammatory and im...
Sunday, 9 January 2022

Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model

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  Food Chem. 370, 131315, 2022 Currently, agricultural production generates large amounts of organic waste, both from the maintenance of far...
Thursday, 1 October 2020

Main bioactive phenolic compounds in marine algae and their mechanisms of action supporting potential health benefits

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 Food Chemistry, 2020, 341, 128262 DOI:10.1016/j.foodchem.2020.128262 Given the growing tendency of consumers to choose products with natura...
Wednesday, 21 March 2018

Nutraceutical Potential of Phenolics from ′Brava′ and ′Mansa′ Extra-Virgin Olive Oils on the Inhibition of Enzymes Associated to Neurodegenerative Disorders in Comparison with Those of ′Picual′ and ′Cornicabra′

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Molecules, 23, 722, 2018 DOI:  10.3390/molecules23040722 The increasing interest in the Mediterranean diet is based on the protec...
Wednesday, 31 January 2018

Fungicide residues affect the sensory properties and flavonoid composition of red wine

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Journal of Food Composition and Analysis, 66 (2018) 185-192 doi.org/10.1016/j.jfca.2017.12.021 The influence of four fungicide tre...

Evaluation of the neuroprotective and antidiabetic potential of phenol-rich extracts from virgin olive oils by in vitro assays

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Food Research International, 106, 558-567, 2018 DOI: 10.1016/j.foodres.2018.01.026 In this work, phenol-rich extracts from ‘Corni...
Monday, 20 March 2017

State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties

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Int. J. Mol. Sci. 2017, 18(3), 668.  doi:10.3390/ijms18030668  Virgin olive oil, the main fat of the Mediterranean diet, is per s...
Tuesday, 13 September 2016

Characterization of virgin olive oils produced with autochthonous Galician varieties

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Food Chemistry 212 ( 2016) 162–171 http://dx.doi.org/10.1016/j.foodchem.2016.05.135 The interest of Galician oil producers (NW Sp...
Monday, 22 February 2016

A widely used spectrophotometric assay to quantify olive oil biophenols according to the health claim (EU Reg. 432/2012)

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European Journal of Lipid Science and Technology DOI: 10.1002/ejlt.201500313 The purpose of this work was to find a simple, cheap...
Tuesday, 2 February 2016

Phenolics production from alkaline hydrolysis of autohydrolysis liquors

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CyTA - Journal of Food, 14 (2016) 255-265 http://dx.doi.org/10.1080/19476337.2015.1094516 The objective of this work was to study...
Monday, 9 February 2015

Assessment of extra virgin olive oil blends from monovarietal oils produced in NW Spain

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European Journal of Lipid Science and Technology DOI: 10.1002/ejlt.201400357 Arbequina and Picual are the most common olive fruit...
Sunday, 11 January 2015

The measure and control of effects of botryticides on phenolic profile and color quality of red wines

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Food Control 2015, 50, 942-948 The effect of the residues of two fungicides (mepanipyrim and fenhexamid) on the color and phenoli...
Sunday, 4 January 2015

Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv.

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Food Chemistry (2015) 176, 493-503 The current trend of the olive oil market is the production of high quality extra from traditi...