Over the last few decades, multiple biological properties, providing antioxidant, anti-
inflammatory, chemopreventive and anti-cancer benefits, as well as the characteristic …

It is now well established that polyphenols are a class of natural substance that offers
numerous health benefits; they are present in all plants in very different quantities and types …

In this new century, sustainable development challenges chemical sciences to develop new
and clean technological processes. The agri-food industry produces significant quantities of …

Greece is ranked third after Spain and Italy in virgin olive oil production. The number of
Greek olive cultivars—excluding clonal selections—is greater than 40; however, more than …

The aim of this study was to investigate how the treatment of olive paste of the Picholine
variety with pulsed electric fields (PEF) under real operating conditions in a large-scale olive …

This review describes the olive oil production process to obtain extra virgin olive oil (EVOO)
enriched in polyphenol and byproducts generated as sources of antioxidants. EVOO is …

This monograph is a critical review of the biological activities that occur during virgin olive oil
(VOO) extraction process. Strategic choices of plant engineering systems and of processing …

Phenols are responsible for the only health claim of virgin olive oil (VOO) recognized by the
European Commission EU 432/2012 and the European Food Safety Authority. In this …

This study investigated and compared the absorption, metabolism, and subsequently, the
tissue distribution and excretion of hydroxytyrosol (HT) administered either in its free form or …

Phenolic compounds in virgin olive oil (VOO) contribute to its health properties, organoleptic
features and oxidative stability. In this study, a total of 44 olive tree cultivars categorized by …