The coronavirus-disease 2019 (COVID-19) was announced as a global pandemic by the
World Health Organization. Challenges arise concerning how to optimally support the …

Recently many review papers regarding antioxidants from different sources and different
extraction and quantification procedures have been published. However none of them has …

Background Phenolic compounds from different plant sources, like fruits, vegetables,
cereals, and herbs, have been excessively studied and widely used in different industrial …

Beyond brain deficits caused by strokes, the effectiveness of neurorehabilitation is strongly
influenced by the baseline clinical features of stroke patients, including a patient's current …

This review focuses on the conditions required to increase and maintain the antioxidant
nutrients in both extra virgin olive oil (EVOO) and table olives (TOs) from the agronomic and …

Abstract Background Olive (Olea europaea L.) oil is one of the main ingredients of the
Mediterranean diets and as such, it is considered responsible for the overall well being of …

Alteration of nutritional habits play an essential role on the risk of developing Metabolic
Syndrome (MetS). Several epidemiological studies have shown that assuming diets rich of …

Edible oils are used as a frying medium and in the preparation of several food products.
They are mainly constituting triacylglycerols as major components, while other compounds …

Hydroxytyrosol (HT) is a phenolic compound with proven biological properties present in a
limited number of foods such as table olives, virgin olive oil (VOO) and wines. The present …

Phenolic compounds have been extensively studied in recent years. The presence of these
compounds in various foods has been associated with sensory and health promoting …