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Olive-oil phenolics and health potential biological properties

Olive-oil phenolics and health potential biological properties

Natural Product Communications: 12, 2085-2088

Extra virgin olive oil, the primary source of oil in the Mediterranean diet, differs significantly in composition from dietary lipids that are consumed by other populations. The several minor constituents of virgin olive oil include vitamins such as alpha- and gamma-tocopherols (around 200 ppm) and beta-carotene, phytosterols, pigments, terpenic acids, flavonoids, squalene, and a number of phenolic compounds, such as hydroxytyrosol, usually grouped under the rubric "polyphenols".

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Accession: 032624630

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DOI: 10.1177/1934578x0800301227

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