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Influence of Olive Leaf Processing on the Bioaccessibility of Bioactive Polyphenols

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Influence of Olive Leaf Processing on the Bioaccessibility of Bioactive Polyphenols

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Ahmad-Qasem Mateo, MH.; Canovas De La Nuez, J.; Barrajón-Catalán, E.; Carreres, JE.; Micol Molina, V.; García Pérez, JV. (2014). Influence of Olive Leaf Processing on the Bioaccessibility of Bioactive Polyphenols. Journal of Agricultural and Food Chemistry. 62(26):6190-6198. doi:10.1021/jf501414h

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/66101

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Title: Influence of Olive Leaf Processing on the Bioaccessibility of Bioactive Polyphenols
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Olive leaves are rich in bioactive compounds, which are beneficial for humans. The objective of this work was to assess the influence of processing conditions (drying and extraction) of olive leaves on the extract ...[+]
Subjects: Olea europaea , Drying , In vitro digestión , Antioxidant potential , Byproduct
Copyrigths: Cerrado
Source:
Journal of Agricultural and Food Chemistry. (issn: 0021-8561 )
DOI: 10.1021/jf501414h
Publisher:
American Chemical Society
Publisher version: https://dx.doi.org/10.1021/jf501414h
Thanks:
We thank the Generalitat Valenciana (PROMETEO/2010/062, PROMETEO/2012/007, and ACOMP/2013/93) for its financial support. M.H.A.-Q. was the recipient of a fellowship from the Ministerio de Educacion, Cultura y Deporte of ...[+]
Type: Artículo

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