Concepedia

The Phenolic Fraction of Italian Extra Virgin Olive Oils: Elucidation Through Combined Liquid Chromatography and NMR Approaches

Jitka Klikarová, Archimede Rotondo, Francesco Cacciola, Lenka Česlová, Paola Dugo, Luigi Mondello, Francesca Rigano

Food Analytical Methods · 2019 · 51 citations · 33 references

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References

33

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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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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Sensory Properties of Virgin Olive Oil Polyphenols:  Identification of Deacetoxy-ligstroside Aglycon as a Key Contributor to Pungency

Paul Andrewes, Johanneke Busch, Teun de Joode et al. · Journal of Agricultural and Food Chemistry · 2003 · 329 citations

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Qualitative and Semiquantitative Analysis of Phenolic Compounds in Extra Virgin Olive Oils as a Function of the Ripening Degree of Olive Fruits by Different Analytical Techniques

Matteo Bonoli, Alessandra Bendini, Lorenzo Cerretani et al. · Journal of Agricultural and Food Chemistry · 2004 · 153 citations

, , +17