Antioxidant properties of chemical extracts and bioaccessible fractions obtained from six Spanish monovarietal extra virgin olive oils: Assays in Caco-2 cells. Issue 7 (8th July 2015)

• Record Type: Journal Article
• Authors: Borges, Thays H.; Cabrera-Vique, Carmen; Seiquer, Isabel
• Is Part Of: Food & function. Volume 6:Issue 7(2015)
• Page Start: 2375
• Page End: 2383
• Publication Date: 2015-07-08
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Nutrition -- Periodicals; 664.07
• DOI: 10.1039/c5fo00529a
• Languages: English
• ISSNs: 2042-6496

Abstract

<abstract abstract-type="toc"> <title> <x xml:space="preserve">Abstract</x> </title> <p> <graphic position="anchor" id="ga" xlink:href="ark:/27927/pgj2684wwn5" xlink:type="simple" xmlns:xlink="http://www.w3.org/1999/xlink" />The antioxidant activity and the total phenolic content of six Spanish commercial monovarietal extra virgin olive oils were evaluated in chemical extracts and in bioaccessible fractions obtained after <italic>in vitro</italic> digestion.</p> </abstract>