Olive Oil Processing, Characterization, and Health Benefits

• Muut tekijät: Boskou, Dimitrios (Toimittaja), Clodoveo, Maria Lisa (Toimittaja)
• Aineistotyyppi: Elektroninen Kirjan osa
• Kieli: englanti
• Julkaistu: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Aiheet: Research & information: general; Biology, life sciences; Food & society; 1H NMR spectroscopy; EVOOs geographical origin; extra virgin olive oil; multivariate statistical analysis; historical climate data; olive oil; biophenols; Mediterranean diet; pharma-nutrition; cardiovascular disease; authentication; bioactive; by-product; glycolipid; lipidomics; mass spectrometry; phospholipid; traceability; extra-virgin olive oil; EVOO; chlorophylls; carotenoids; pigments; colour; quality; spectroscopy; ultraviolet-visible light; light absorption; successful aging; dietary fats; authenticity; cultivars; triacylglycerols; volatiles; chemometrics; extraction process; innovative approaches; ultrasound; technological level of readiness; varietal authentication; Nuclear Magnetic Resonance spectroscopy; polar lipids; bio-phenols; pharmaceutical molecular mechanisms of action; primary public health prevention strategies; healthy aging and longevity
• Linkit: DOAB: download the publication; DOAB: description of the publication

The Mediterranean diet is well-known worldwide and recognized as a nutrition reference model by the World Health Organization. Virgin olive oil, prepared from healthy and intact fruits of the olive tree only by mechanical means, is a basic ingredient and a real pillar of this diet. Its positive role...