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Hydroxytyrosyl Oleate: Improved Extraction Procedure from Olive Oil and By-Products, and In Vitro Antioxidant and Skin Regenerative Properties.
Benincasa C, La Torre C, Plastina P, Fazio A, Perri E, Caroleo MC, Gallelli L, Cannataro R, Cione E. Benincasa C, et al. Antioxidants (Basel). 2019 Jul 20;8(7):233. doi: 10.3390/antiox8070233. Antioxidants (Basel). 2019. PMID: 31330803 Free PMC article.
Recently, we identified hydroxytyrosyl oleate (HtyOle) in the by-products of olive oil, pomace and olive mill waste water (OMWW). Herein, we report that HtyOle is more accurately quantified by extracting the phenolic fraction from both matrices by using aqueous meth …
Recently, we identified hydroxytyrosyl oleate (HtyOle) in the by-products of olive oil, pomace and olive mill waste water (OMW …
Phenolic Profile and Antioxidant Activity of Italian Monovarietal Extra Virgin Olive Oils.
Negro C, Aprile A, Luvisi A, Nicolì F, Nutricati E, Vergine M, Miceli A, Blando F, Sabella E, De Bellis L. Negro C, et al. Antioxidants (Basel). 2019 Jun 5;8(6):161. doi: 10.3390/antiox8060161. Antioxidants (Basel). 2019. PMID: 31195713 Free PMC article.
In the last years, the interest in Italian monovarietal oils has increased due to their specific organoleptic qualities. Extra virgin olive oils (EVOOs) are rich in phenolic compounds, secondary metabolites well known and studied for their nutraceutical properties. ...
In the last years, the interest in Italian monovarietal oils has increased due to their specific organoleptic qualities. Extra virgin oli …
Chemical changes in extra virgin olive oils from Slovenian Istra after thermal treatment.
Bešter E, Butinar B, Bučar-Miklavčič M, Golob T. Bešter E, et al. Food Chem. 2008 May 15;108(2):446-54. doi: 10.1016/j.foodchem.2007.10.061. Epub 2007 Oct 30. Food Chem. 2008. PMID: 26059121
Changes in the physico-chemical parameters of extra virgin olive oils after heating for 142h at 100C with an air flow 10L/h were investigated. The experimental study was carried out on the two predominant olive cultivars in Slovenian Istra - cv. Istrska belica and c …
Changes in the physico-chemical parameters of extra virgin olive oils after heating for 142h at 100C with an air flow 10L/h were inve …
Evaluation of Phytochemical and Antioxidant Properties of 15 Italian Olea europaea L. Cultivar Leaves.
Nicolì F, Negro C, Vergine M, Aprile A, Nutricati E, Sabella E, Miceli A, Luvisi A, De Bellis L. Nicolì F, et al. Molecules. 2019 May 24;24(10):1998. doi: 10.3390/molecules24101998. Molecules. 2019. PMID: 31137706 Free PMC article.
Olive leaf extracts are of special interest due to their proven therapeutic effects. However, they are still considered a by-product of the table olive and the oil industries. In order to learn possible ways of exploiting this waste for health purposes, we investiga …
Olive leaf extracts are of special interest due to their proven therapeutic effects. However, they are still considered a by-product …
Antioxidant Activity and Anthocyanin Contents in Olives (cv Cellina di Nardo) during Ripening and after Fermentation.
Aprile A, Negro C, Sabella E, Luvisi A, Nicolì F, Nutricati E, Vergine M, Miceli A, Blando F, De Bellis L. Aprile A, et al. Antioxidants (Basel). 2019 May 18;8(5):138. doi: 10.3390/antiox8050138. Antioxidants (Basel). 2019. PMID: 31109100 Free PMC article.
Data showed that TPC increased during maturation, reaching values two times higher in completely ripened olives. Anthocyanins were found only in mature olives and the concentrations reached up to 5.3 g/kg dry weight. AA was determined for the four ripening stages, a …
Data showed that TPC increased during maturation, reaching values two times higher in completely ripened olives. Anthocyanins were fo …
Frequency-dependent fine structure in the frequency-following response: The byproduct of multiple generators.
Tichko P, Skoe E. Tichko P, et al. Hear Res. 2017 May;348:1-15. doi: 10.1016/j.heares.2017.01.014. Epub 2017 Jan 28. Hear Res. 2017. PMID: 28137699
Based on the extant literature on the sources of the FFR, our model adopted latencies characteristic of the cochlear microphonic (0 ms), cochlear nucleus (1.25 ms), superior olive (3.7 ms), and inferior colliculus (5 ms). ...
Based on the extant literature on the sources of the FFR, our model adopted latencies characteristic of the cochlear microphonic (0 ms), coc …