Structure-Biological Activity Relationships of Extra-Virgin Olive Oil Phenolic Compounds: Health Properties and Bioavailability

• Main Authors: Paloma Rodríguez-López (Author), Jesús Lozano-Sanchez (Author), Isabel Borrás-Linares (Author), Tatiana Emanuelli (Author), Javier A. Menéndez (Author), Antonio Segura-Carretero (Author)
• Formato: Libro
• Publicado: MDPI AG, 2020-08-01T00:00:00Z.
• Subjects: article
• Acceso en liña: Connect to this object online.

Extra-virgin olive oil is regarded as functional food since epidemiological studies and multidisciplinary research have reported convincing evidence that its intake affects beneficially one or more target functions in the body, improves health, and reduces the risk of disease. Its health properties...