Effects of Phenols from Olive Vegetation Water on Mutagenicity and Genotoxicity of Stored-Cooked Beef Patties

• Main Authors: Dario Mercatante (Author), Sarah Curró (Author), Patrizia Rosignoli (Author), Vladimiro Cardenia (Author), Beatrice Sordini (Author), Agnese Taticchi (Author), Maria Teresa Rodriguez-Estrada (Author), Roberto Fabiani (Author)
• Format: Book
• Published: MDPI AG, 2024-06-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

This explorative study aimed to assess the mutagenicity and genotoxicity of stored-cooked beef patties formulated with and without phenols (7.00 mg of phenols/80-g patty) extracted from olive vegetation water (OVW), as related to the formation of cholesterol oxidation products (COPs) and heterocycli...