Concepedia

Olive oil polyphenols: A quantitative method by high-performance liquid-chromatography-diode-array detection for their determination and the assessment of the related health claim

Massimo Ricciutelli, Shara Marconi, Maria Chiara Boarelli, Giovanni Caprioli, Gianni Sagratini, Roberto Ballini, Dennis Fiorini

Journal of Chromatography A · 2016 · 110 citations · 28 references

DOI

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References

28

PAST: PALEONTOLOGICAL STATISTICAL SOFTWARE PACKAGE FOR EDUCATION AND DATA ANALYSIS

Øyvind Hammer, David A. T. Harper, Paul D. Ryan · Palaeontologia Electronica · 2001 · 18K citations · Full text

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The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors

María‐Isabel Covas, Kristiina Nyyssönen, Henrik E. Poulsen et al. · Annals of Internal Medicine · 2006 · 757 citations

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Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC

Gianfrancesco Montedoro, Maurizio Servili, Maura Baldioli et al. · Journal of Agricultural and Food Chemistry · 1992 · 745 citations

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PAST: paleontological statistics software package for education and data analysis version 2.09

O Hammer-Muntz, David A. T. Harper, P. Ryan · 2001 · 553 citations

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Scientific Opinion on the substantiation of health claims related to polyphenols in olive and protection of LDL particles from oxidative damage (ID 1333, 1638, 1639, 1696, 2865), maintenance of normal blood HDL cholesterol concentrations (ID 1639), maintenance of normal blood pressure (ID 3781), “anti‐inflammatory properties” (ID 1882), “contributes to the upper respiratory tract health” (ID 3468), “can help to maintain a normal function of gastrointestinal tract” (3779), and “contributes to body defences against external agents” (ID 3467) pursuant to Article 13(1) of Regulation (EC) No 1924/2006

EFSA Journal · 2011 · 482 citations · Full text

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