Abstract:
:Olive oil is the principal source of fat in the Mediterranean diet, which has been associated with a lower incidence of coronary heart disease and certain cancers. Extra-virgin olive oil contains a considerable amount of phenolic compounds, for example, hydroxytyrosol and oleuropein, that are responsible for its peculiar taste and for its high stability. Evidence is accumulating to demonstrate that olive oil phenolics are powerful antioxidants, both in vitro and in vivo; also, they exert other potent biological activities that could partially account for the observed healthful effects of the Mediterranean diet.
journal_name
Crit Rev Food Sci Nutrjournal_title
Critical reviews in food science and nutritionauthors
Visioli F,Galli Cdoi
10.1080/10408690290825529keywords:
subject
Has Abstractpub_date
2002-01-01 00:00:00pages
209-21issue
3eissn
1040-8398issn
1549-7852journal_volume
42pub_type
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abstract::Ginger rhizome (Zingiber officinale Roscoe) is widely cultivated as a spice for its aromatic and pungent components. The essential oil and oleoresins from ginger are valuable products responsible for the characteristic flavor and pungency. Both are used in several food products such as soft beverages and also in many ...
journal_title:Critical reviews in food science and nutrition
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