The DOI matches its Crossref record; 10 of the 10 references it cites were found in a registry or an index.
Bioactive Compounds and Quality of Extra Virgin Olive Oil
Open accessAbstract
(1) Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using exclusively mechanical procedures, its free acidity cannot be greater than 0.8%, it must not show sensory defects, and it has to possess a fruity taste. (2) Methods: All these characteristics are key factors to EVOO quality, thus the chemical composition of these many health-promoting compounds, such as unsaturated fatty acids (which are also the major compounds, especially oleic acid), as well as minor components such as tocopherols or phenolic compounds (which behave as natural antioxidants) must be preserved. (3) Results: Due to the presence of all these compounds, the daily consumption of EVOO entails health benefits such as cardioprotective, antioxidant, anti-inflammatory, anti-tumor properties or acting as regulator of the intestinal microbiota, among others. (4) Conclusions: Taking all together, conserving EVOO chemical composition is essential to preserve its properties, so it is worth to control certain factors during storage like exposure to light, temperature, oxygen presence or the chosen packaging material, to maintain its quality and extend its shelf-life until its consumption.
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Cites
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Cohort Profile: Design and methods of the PREDIMED study
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Prevention of Diabetes With Mediterranean Diets: A Subgroup Analysis of a Randomized Trial
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Fitó, M., Cladellas, M., de la Torre, R., Martí, J., Alcántara, M., Pujadas-Bastardes, M., Marrugat, J., Bruguera, J., López-Sabater, M. C., Vila, J., et al. (2005) · Atherosclerosis · doi:10.1016/j.atherosclerosis.2004.12.036 · Cited by 258
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Nutritional and biological properties of extra virgin olive oil
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Cited by
Morvaridzadeh, M., Cohen, A. A., Heshmati, J., Alami, M., Berrougui, H., Zoubdane, N., Pizarro, A. B., & Khalil, A. (2024) · The Journal of Nutrition · doi:10.1016/j.tjnut.2023.10.028 · Cited by 32
Ussia, S., Ritorto, G., Mollace, R., Serra, M., Tavernese, A., Altomare, C., Muscoli, C., Fini, M., Barillà, F., Indolfi, C., et al. (2025) · Nutrients · doi:10.3390/nu17111843 · Cited by 28
Zou, X., & Liu, H. (2025) · Food Science & Nutrition · doi:10.1002/fsn3.71115 · Cited by 7
Exploring the Role of Extra Virgin Olive Oil (EVOO) in MASLD: Evidence from Human Consumption
Bernardino, M., Tiribelli, C., & Rosso, N. (2025) · Nutrients · doi:10.3390/nu17182932 · Cited by 7
Metadata
- Authors
- Jimenez-Lopez, C., Carpena, M., Lourenço-Lopes, C., Gallardo-Gomez, M., Lorenzo, J. M., Barba, F. J., Prieto, M. A., & Simal-Gandara, J.
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2020-07-28
- Volume
- 9
- Issue
- 8
- Pages
- 1014
- ISSN
- 2304-8158 (ISSN-L)
- OpenAlex
- W3046063438
- Cited by
- 520
- References
- 10
- FWCI
- 21.84
- Type
- journal article
- Language
- en
- Open access
- gold
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