New Strategies in the Cultivation of Olive Trees and Repercussions on the Nutritional Value of the Extra Virgin Olive Oil

The health advantages of extra-virgin olive oil (EVOO) are ascribed mainly to the antioxidant ability of the phenolic compounds. Secoiridoids, hydroxytyrosol, tyrosol, phenolic acid, and flavones, are the main nutraceutical substances of EVOO. Applications of beneficial microbes and/or their metabol...

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Bibliografske podrobnosti
izdano v:Molecules
Main Authors: Dini, Irene, Graziani, Giulia, Gaspari, Anna, Fedele, Francesca Luisa, Sicari, Andrea, Vinale, Francesco, Cavallo, Pierpaolo, Lorito, Matteo, Ritieni, Alberto
Format: Artigo
Jezik:Inglês
Izdano: MDPI 2020
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Article
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC7287846/
https://ncbi.nlm.nih.gov/pubmed/32443449
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25102345
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