Production and Scale-up of phosphatidyl-tyrosol catalyzed by a food grade phospholipase D

Tyrosol, the major extra virgin olive oil compound, restored intracellular antioxidant defences in spite of its weak antioxidative effectiveness

Roberta Di Benedetto, Beatrice Scazzocchio, Carmela Filesi et al. · Nutrition Metabolism and Cardiovascular Diseases · 2006 · 163 citations

Biochemistry, Medicine, Lipid Peroxidation +7

Biological Activity of Acetylated Phenolic Compounds

Elizabeth Fragopoulou, Tzortzis Nomikos, Haralabos C. Karantonis et al. · Journal of Agricultural and Food Chemistry · 2007 · 100 citations

Biological Activity, Thrombosis, Cardiovascular Disease +15

Synthesis of new phenolic fatty acid esters and their evaluation as lipophilic antioxidants in an oil matrix

A TORRESDEPINEDO, Pablo Peñalver, Ignacio Pérez‐Victoria et al. · Food Chemistry · 2007 · 98 citations

Oil Matrix, Biochemistry, Omega-3 Fatty Acid +4

Conversion to Docosahexaenoic Acid-Containing Phosphatidylserine from Squid Skin Lecithin by Phospholipase D-Mediated Transphosphatidylation

Masashi Hosokawa, Tatuya Shimatani, Teruyuki Kanada et al. · Journal of Agricultural and Food Chemistry · 2000 · 71 citations

Lipid Preparation, Biosynthesis, Phospholipase D-mediated Transphosphatidylation +10

Effect of Zinc Deficiency on Intestinal Transport of Triglyceride in the Rat

Sung I. Koo, D.E. Turk · Journal of Nutrition · 1977 · 65 citations

Nutrition, Medicine, Intestinal Transport +7