Related references
Note: Only part of the references are listed.Dietary ferulic acid and vanillic acid on inflammation, gut barrier function and growth performance in lipopolysaccharide-challenged piglets
Ruizhi Hu et al.
ANIMAL NUTRITION (2022)
Luteolin mitigates tamoxifen-associated fatty liver and cognitive impairment in rats by modulating beta-catenin
Rana K. El-Asfar et al.
EUROPEAN JOURNAL OF PHARMACOLOGY (2021)
Co-administration of Luteolin mitigated toxicity in rats' lungs associated with doxorubicin treatment
Solomon E. Owumi et al.
TOXICOLOGY AND APPLIED PHARMACOLOGY (2021)
Impact of household cooking techniques on colour, antioxidant and sensory properties of African pumpkin and pumpkin leaves
Petunia Mashiane et al.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2021)
Domestic cooking methods affect the stability and bioaccessibility of dark purple eggplant (Solanum melongena) phenolic compounds
Serena Martini et al.
FOOD CHEMISTRY (2021)
Caffeic acid and its derivatives as potential modulators of oncogenic molecular pathways: New hope in the fight against cancer
Sepideh Mirzaei et al.
PHARMACOLOGICAL RESEARCH (2021)
Apigenin inhibits the growth of colorectal cancer through down-regulation of E2F1/3 by miRNA-215-5p
Yuan Cheng et al.
PHYTOMEDICINE (2021)
Phenolic compounds and biological rhythms: Who takes the lead?
Javier Avila-Roman et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Domestic Sauteing with EVOO: Change in the Phenolic Profile
Julian Lozano-Castellon et al.
ANTIOXIDANTS (2020)
Vegetable species significantly affects the phenolic composition and oxidative stability of extra virgin olive oil used for roasting
Karolina Brkic Bubola et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Bioactive Phenolics and Antioxidant Capacity of Some Wild Edible Greens as Affected by Different Cooking Treatments
Lucrezia Sergio et al.
FOODS (2020)
Impact of Household Cooking Techniques on African Nightshade and Chinese Cabbage on Phenolic Compounds, Antinutrients, in vitro Antioxidant, and β-Glucosidase Activity
Millicent G. Managa et al.
FRONTIERS IN NUTRITION (2020)
Syringic acid triggers reactive oxygen species-mediated cytotoxicity in HepG2 cells
S. Gheena et al.
HUMAN & EXPERIMENTAL TOXICOLOGY (2019)
Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique
Jose Fernando Rinaldi de Alvarenga et al.
MOLECULES (2019)
Hydroxytyrosol, Tyrosol and Derivatives and Their Potential Effects on Human Health
Ana Karkovic Markovic et al.
MOLECULES (2019)
Secoiridoids of olive and derivatives as potential coadjuvant drugs in cancer: A critical analysis of experimental studies
Marilena Celano et al.
PHARMACOLOGICAL RESEARCH (2019)
Water-in-oil Pickering emulsions stabilized by an interfacial complex of water-insoluble polyphenol crystals and protein
Morfo Zembyla et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2019)
Response of Phenylpropanoid Pathway and the Role of Polyphenols in Plants under Abiotic Stress
Anket Sharma et al.
MOLECULES (2019)
Direct determination of phenolic secoiridoids in olive oil by ultra-high performance liquid chromatography-triple quadruple mass spectrometry analysis
Antonio Luque-Munoz et al.
SCIENTIFIC REPORTS (2019)
Effect of Syringic acid on antioxidant biomarkers and associated inflammatory markers in mice model of asthma
Yinfang Li et al.
DRUG DEVELOPMENT RESEARCH (2019)
Microwave Heating Induces Oxidative Degradation of Extra Virgin Olive Oil
Norihito Kishimoto
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2019)
Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables
Jessica del Pilar Ramirez-Anaya et al.
ANTIOXIDANTS (2019)
Antiproliferative effect of p-Coumaric acid targets UPR activation by downregulating Grp78 in colon cancer
Sharada H. Sharma et al.
CHEMICO-BIOLOGICAL INTERACTIONS (2018)
Mediterranean Tomato-Based Sofrito Sauce Improves Fibroblast Growth Factor 21 (FGF21) Signaling in White Adipose Tissue of Obese ZUCKER Rats
Viviana Sandoval et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2018)
Alterations in phenolic compound levels and antioxidant activity in response to cooking technique effects: A meta-analytic investigation
Daniella Murador et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Effect of Different Cooking Methods on Polyphenols, Carotenoids and Antioxidant Activities of Selected Edible Leaves
K. D. Prasanna P. Gunathilake et al.
ANTIOXIDANTS (2018)
Deep or air frying? A comparative study with different vegetable oils
Carla S. P. Santos et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2017)
Effect of an olive phenolic extract added to the oily phase of a tomato sauce, on the preservation of phenols and carotenoids during domestic cooking
Agnese Taticchi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Mediterranean tomato-based sofrito protects against vascular alterations in obese Zucker rats by preserving NO bioavailability
Rosalia Rodriguez-Rodriguez et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2017)
Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon (Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota
Isabel Juaniz et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Virgin Olive Oil as Frying Oil
Antonia Chiou et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)
Phenolic compounds in fruits and beverages consumed as part of the mediterranean diet: their role in prevention of chronic diseases
Yolanda Aguilera et al.
PHYTOCHEMISTRY REVIEWS (2016)
Phytoestrogen (+)-pinoresinol exerts antitumor activity in breast cancer cells with different oestrogen receptor statuses
Alicia Lopez-Biedma et al.
BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE (2016)
Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes
Jinhu Tian et al.
FOOD CHEMISTRY (2016)
Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables
Isabel Juaniz et al.
FOOD CHEMISTRY (2016)
Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified olive oil to increase carotenoid bioaccessibility in raw and cooked tomatoes
Qian Li et al.
FOOD RESEARCH INTERNATIONAL (2016)
A Review on Frying: Procedure, Fat, Deterioration Progress and Health Hazards
Hamed Hosseini et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2016)
The biological activities of natural lignans from olives and virgin olive oils: A review
Alicia Lopez-Biedma et al.
JOURNAL OF FUNCTIONAL FOODS (2016)
The tomato sauce making process affects the bioaccessibility and bioavailability of tomato phenolics: A pharmacokinetic study
Miriam Martinez-Huelamo et al.
FOOD CHEMISTRY (2015)
Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques
Jessica del Pilar Ramirez-Anaya et al.
FOOD CHEMISTRY (2015)
Effect of an olive phenolic extract on the quality of vegetable oils during frying
S. Esposto et al.
FOOD CHEMISTRY (2015)
IMPACT OF THERMAL PROCESSING METHODS ON POLYPHENOLS AND ANTIOXIDANT ACTIVITY OF OLIVE OIL POLAR FRACTION
Vlasios Goulas et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)
Reactivity of phenolic compounds towards free radicals under in vitro conditions
Sindhu Mathew et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Domestic cooking methods affect the nutritional quality of red cabbage
Feng Xu et al.
FOOD CHEMISTRY (2014)
Home Cooking and Phenolics: Effect of Thermal Treatment and Addition of Extra Virgin Olive Oil on the Phenolic Profile of Tomato Sauces
Anna Vallverdu-Queralt et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Influence of Picual Olive Ripening on Virgin Olive Oil Alteration and Stability during Potato Frying
Raul Olivero-David et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
The effect of cooking on the phytochemical content of vegetables
Mariantonella Palermo et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Evaluation of potential antigenotoxic, cytotoxic and proapoptotic effects of the olive oil by-product alperujo, hydroxytyrosol, tyrosol and verbascoside
Jaouad Anter et al.
MUTATION RESEARCH-GENETIC TOXICOLOGY AND ENVIRONMENTAL MUTAGENESIS (2014)
Heated vegetable oils and cardiovascular disease risk factors
Chun-Yi Ng et al.
VASCULAR PHARMACOLOGY (2014)
Dietary (Poly)phenolics in Human Health: Structures, Bioavailability, and Evidence of Protective Effects Against Chronic Diseases
Daniele Del Rio et al.
ANTIOXIDANTS & REDOX SIGNALING (2013)
French Fries oleuropein content during the successive deep frying in oils enriched with an olive leaf extract
Antonia Chiou et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)
Oil matrix effects on plasma exposure and urinary excretion of phenolic compounds from tomato sauces: Evidence from a human pilot study
Sara Tulipani et al.
FOOD CHEMISTRY (2012)
Analysis of Total Contents of Hydroxytyrosol and Tyrosol in Olive Oils
Concepcion Romero et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
A functional mathematical index for predicting effects of food processing on eight sweet potato (Ipomoea batatas) cultivars
Enrico Finotti et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2012)
A 14-Item Mediterranean Diet Assessment Tool and Obesity Indexes among High-Risk Subjects: The PREDIMED Trial
Miguel Angel Martinez-Gonzalez et al.
PLOS ONE (2012)
Scientific Opinion on the substantiation of a health claim related to 3 g/day plant sterols/stanols and lowering blood LDL-cholesterol and reduced risk of (coronary) heart disease pursuant to Article 19 of Regulation (EC) No 1924/2006
Carlo Agostoni et al.
EFSA JOURNAL (2012)
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment
Maurizio Servili et al.
FOOD CHEMISTRY (2011)
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil
Ilona Di Maio et al.
FOOD CHEMISTRY (2011)
Distribution of phenolic compounds and antioxidative activities in parts of sweet potato (Ipomoea batata L.) plants and in home processed roots
Joong-Keun Jung et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2011)
Anti-inflammatory and analgesic activity of protocatechuic acid in rats and mice
Amol B. Lende et al.
INFLAMMOPHARMACOLOGY (2011)
Olive oil stability under deep-frying conditions
Susana Casal et al.
FOOD AND CHEMICAL TOXICOLOGY (2010)
Effects of Conventional Heating on the Stability of Major Olive Oil Phenolic Compounds by Tandem Mass Spectrometry and Isotope Dilution Assay
Mohamed Attya et al.
MOLECULES (2010)
Oxidative stability of olive oil and its polyphenolic compounds after boiling vegetable process
Lisete Silva et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Pinoresinol from the fruits of Forsythia koreana inhibits inflammatory responses in LPS-activated microglia
Hyo Won Jung et al.
NEUROSCIENCE LETTERS (2010)
Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds
Lorenzo Cerretani et al.
FOOD CHEMISTRY (2009)
Pan-frying of French fries in three different edible oils enriched with olive leaf extract: Oxidative stability and fate of microconstituents
Antonia Chiou et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Antioxidant activity of phenolic compounds: From in vitro results to in vivo evidence
M. S. Fernandez-Panchon et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)
Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps
Aurora Napolitano et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
New investigation of the isothermal oxidation of extra virgin olive oil: Determination of free radicals, total polyphenols, total antioxidant capacity, and kinetic data
Lucia Amati et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke
Rosalia Ferracane et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Biosensor analysis for the kinetic study of polyphenols deterioration during the forced thermal oxidation of extra-virgin olive oil
Luigi Campanella et al.
TALANTA (2008)
How heating affects extra virgin olive oil quality indexes and chemical composition
Yosra Allouche et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Retention and distribution of polyphenols after pan-frying of french fries in oil enriched with olive leaf extract
A. Chiou et al.
JOURNAL OF FOOD SCIENCE (2007)
Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils
Alegria Carrasco-Pancorbo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Retention and distribution of natural antioxidants (alpha-tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oil
Nick Kalogeropoulos et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Interactions of ferric ions with olive oil phenolic compounds
F Paiva-Martins et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Inhibition of lipopolysaccharide-inducible nitric oxide synthase expression by acteoside through blocking of AP-1 activation
JY Lee et al.
JOURNAL OF ETHNOPHARMACOLOGY (2005)
Effect of domestic cooking on human bioavailability of naringenin, chlorogenic acid, lycopene and β-carotene in cherry tomatoes
R Bugianesi et al.
EUROPEAN JOURNAL OF NUTRITION (2004)
The biosynthesis of shikimate metabolites
AR Knaggs
NATURAL PRODUCT REPORTS (2003)
Changes in phenolic composition and antioxidant activity of virgin olive oil during frying
S Gómez-Alonso et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil
M Brenes et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Oxidative stability of virgin olive oils
L Cinquanta et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2001)
Direct analysis of total antioxidant activity of olive oil and studies on the influence of heating
N Pellegrini et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Share Paper
