Volatile organic compounds strongly contribute to both the positive and negative sensory
attributes of virgin olive oil, and more and more studies have been published in recent years …

Extra virgin olive oil (EVOO) polyphenols, including the secoiridoids oleocanthal (OLC) and
oleacein (OLE), are attracting attention because of their beneficial effects on health. Data on …

Given their beneficial potential on human health, plant food bioactive molecules are
important components influencing nutrition. Polyphenols have been widely acknowledged …

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean
diet. There are many properties related to this golden ingredient, from supreme organoleptic …

Consumption of diets rich in fruits and vegetables, which provide some fat-soluble vitamins
and many phytochemicals, is associated with a lower risk of developing certain …

The phenolic fraction of the extra virgin olive oil (EVOO) has been studied over the past two
decades because of its important health protective properties. Numerous studies have been …

Extra-virgin olive oil (EVOO) is largely appreciated for its proven nutritional properties.
Additionally, organic foods are perceived as healthier by consumers. In this context, the aim …

Virgin olive oil (VOO) nutritional and sensory quality depends on several aspects, including
mechanical extraction technology: in this regard, malaxation conditions play a pivotal role …

In the last few years, a new term,“High-phenolic olive oil”, has appeared in scientific
literature and in the market. However, there is no available definition of that term regarding …

The bio-functional properties of olive oil products and by-products rely greatly on the
proportions and types of the endogenous phenolics that may favorably/unfavorably change …