Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System

Recently the use of food by-products as natural sources of biologically active substances has been extensively investigated especially for the development of functional foods fortified with natural antioxidants. Due to their content of bioactive compounds, such as carotenoids, flavonoids and limonoi...

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Detalhes bibliográficos
Publicado no:Nutrients
Main Authors: Flori, Lorenzo, Macaluso, Monica, Taglieri, Isabella, Sanmartin, Chiara, Sgherri, Cristina, De Leo, Marinella, Ciccone, Valerio, Donnini, Sandra, Venturi, Francesca, Pistelli, Luisa, Martelli, Alma, Calderone, Vincenzo, Testai, Lara, Zinnai, Angela
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2020
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7352984/
https://ncbi.nlm.nih.gov/pubmed/32471156
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu12061557
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