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Rich oleocanthal and oleacein extra virgin olive oil and inflammatory and antioxidant status in people with obesity and prediabetes. The APRIL study: A randomised, controlled crossover study.
Clin Nutr. 2023 Aug;42(8):1389-1398. doi: 10.1016/j.clnu.2023.06.027. Epub 2023 Jun 28.
Clin Nutr. 2023.
PMID: 37421852
Free article.
Clinical Trial.
From Low-Quality Olive Oils to Valuable Bioactive Compounds: Obtaining Oleacein and Oleocanthal from Olive Oils Intended for Refining.
Rodríguez-Juan E, Martínez Román F, Sánchez-García A, Fernández-Bolaños J, García-Borrego A.
Rodríguez-Juan E, et al. Among authors: garcia borrego a.
J Agric Food Chem. 2022 Jan 12;70(1):333-342. doi: 10.1021/acs.jafc.1c05814. Epub 2021 Dec 25.
J Agric Food Chem. 2022.
PMID: 34957829
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Towards a circular economy in virgin olive oil production: Valorization of the olive mill waste (OMW) "alpeorujo" through polyphenol recovery with natural deep eutectic solvents (NADESs) and vermicomposting.
Carmona I, Aguirre I, Griffith DM, García-Borrego A.
Carmona I, et al. Among authors: garcia borrego a.
Sci Total Environ. 2023 May 10;872:162198. doi: 10.1016/j.scitotenv.2023.162198. Epub 2023 Feb 13.
Sci Total Environ. 2023.
PMID: 36791855
Free article.
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From Green Technology to Functional Olive Oils: Assessing the Best Combination of Olive Tree-Related Extracts with Complementary Bioactivities.
Hernáez Á, Jaramillo S, García-Borrego A, Espejo-Calvo JA, Covas MI, Blanchart G, de la Torre R, Carrasco-Pancorbo A, Mesa MD, Fernández-Prior MÁ, Castañer O, Fitó M.
Hernáez Á, et al. Among authors: garcia borrego a.
Antioxidants (Basel). 2021 Jan 30;10(2):202. doi: 10.3390/antiox10020202.
Antioxidants (Basel). 2021.
PMID: 33573339
Free PMC article.
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Phenolic compounds from virgin olive oil obtained by natural deep eutectic solvent (NADES): effect of the extraction and recovery conditions.
Rodríguez-Juan E, Rodríguez-Romero C, Fernández-Bolaños J, Florido MC, Garcia-Borrego A.
Rodríguez-Juan E, et al. Among authors: garcia borrego a.
J Food Sci Technol. 2021 Feb;58(2):552-561. doi: 10.1007/s13197-020-04567-3. Epub 2020 Jun 23.
J Food Sci Technol. 2021.
PMID: 33568848
Free PMC article.
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Influence of pH on the antioxidant phenols solubilised from hydrothermally treated olive oil by-product (alperujo).
Rubio-Senent F, Fernández-Bolaños J, García-Borrego A, Lama-Muñoz A, Rodríguez-Gutiérrez G.
Rubio-Senent F, et al. Among authors: garcia borrego a.
Food Chem. 2017 Mar 15;219:339-345. doi: 10.1016/j.foodchem.2016.09.141. Epub 2016 Sep 22.
Food Chem. 2017.
PMID: 27765236
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