Antioxidant properties of chemical extracts and bioaccessible fractions obtained from six Spanish monovarietal extra virgin olive oils: Assays in Caco-2 cells

The antioxidant activity and the total phenolic content (TPC) of six Spanish commercial monovarietal extra virgin olive oils (Arbequina, Cornicabra, Hojiblanca, Manzanilla, Picual and Picudo) were evaluated in chemical extracts and in bioaccessible fractions (BF) obtained after in vitro digestion. M...

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Veröffentlicht in:	Food & function 2015-07, Vol.6 (7), p.2375-2383
Hauptverfasser:	Borges, Thays H, Cabrera-Vique, Carmen, Seiquer, Isabel
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants - chemistry Antioxidants - metabolism Caco-2 Cells Cell Survival Digestion Humans Olea Olea - chemistry Olive Oil - chemistry Olive Oil - metabolism Oxidative Stress Phenols - chemistry Phenols - metabolism Reactive Oxygen Species - metabolism
Online-Zugang:	Volltext
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