Anti-Inflammatory and Antioxidant Activity of Hydroxytyrosol and 3,4-Dihydroxyphenyglycol Purified from Table Olive Effluents

New liquid effluents based on the use of acetic acid in the table olive industry make it easier to extract bioactive compounds to be used for food, cosmetic, and pharmaceutical purposes. The use of water acidified with acetic acid or in brine with or without acetic acid for storing the table olive e...

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Hlavní autoři:	África Fernández-Prior, Alejandra Bermúdez-Oria, María del Carmen Millán-Linares, Juan Fernández-Bolaños, Juan Antonio Espejo-Calvo, Guillermo Rodríguez-Gutiérrez
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2021-01-01
Edice:	Foods
Témata:	table olive phenolics hydroxytyrosol 3,4-dihydroxyphenylglycol anti-inflammatory antioxidant
On-line přístup:	https://www.mdpi.com/2304-8158/10/2/227
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!