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Artículo
New Liquid Source of Antioxidant Phenolic Compounds in the Olive Oil Industry: Alperujo Water
(MDPI, 2020)
The current management of alperujo as the main solid by-product from the two-phase olive oil extraction system has led to the appearance of a new liquid effluent that until now was treated together with the alperujo itself. ...
Artículo
Effect of metabolites of hydroxytyrosol on protection against oxidative stress and inflammation in human endothelial cells
(Elsevier, 2017)
The effects of chemically synthesized metabolites (sulfate and glucuronate forms) from hydroxytyrosol (HTyr) on oxidative stress and inflammation were investigated in TNF-α-activated human endothelial cells. HTyr sulfate ...
Artículo
From Green Technology to Functional Olive Oils: Assessing the Best Combination of Olive Tree-Related Extracts with Complementary Bioactivities
(MDPI, 2021)
Our aim was to assess the combination of olive tree-related extracts with the most favorable profile of in vitro bioactive properties. We tested the antioxidant (increment of low-density lipoprotein resistance against ...
Artículo
Nephroprotective Effect of the Virgin Olive Oil Polyphenol Hydroxytyrosol in Type 1-like Experimental Diabetes Mellitus: Relationships with Its Antioxidant Effect
(MDPI AG, 2021)
The aim of this study was to determine whether hydroxytyrosol administration prevented kidney damage in an experimental model of type 1 diabetes mellitus in rats. Hydroxytyrosol was administered to streptozotocin-diabetic ...
Artículo
Synergistic Effect of 3 ',4 '-Dihidroxifenilglicol and Hydroxytyrosol on Oxidative and Nitrosative Stress and Some Cardiovascular Biomarkers in an Experimental Model of Type 1 Diabetes Mellitus
(MDPI, 2021)
The objective of this study was to assess a possible synergistic effect of two extra-virgin olive oil polyphenols, 3,4,-dyhydroxyphenylglycol (DHPG) and hydroxytyrosol (HT), in an experimental model of type 1 diabetes. ...
Artículo
Extra virgin olive oil phenolic extract on human hepatic hepg2 and intestinal caco-2 cells: assessment of the antioxidant activity and intestinal trans-epithelial transport
(MDPI, 2021-01-15)
In the framework of research aimed at promoting the nutraceutical properties of the phenolic extract (BUO) obtained from an extra virgin olive oil of the Frantoio cultivar cultivated in Tuscany (Italy), with a high total ...
Artículo
Modulation of Beta-Amyloid-Activated Primary Human Neutrophils by Dietary Phenols from Virgin Olive Oil
(MDPI, 2023)
The defense mechanism against harmful stimuli is inflammation. Indeed, neurodegenerative disorders can arise as a result of a persistent neuroinflammation. Beta-amyloid (Aβ1-42) is an early trigger in the origination of ...
Artículo
Strawberry Puree Functionalized with Natural Hydroxytyrosol: Effects on Vitamin C and Antioxidant Activity
(MDPI, 2020)
The natural antioxidant hydroxytyrosol (HT) was used to functionalize a strawberry puree. The effect of the antioxidant on the stability of the two bioactive forms of vitamin C (ascorbic acid-AA and dehydroascorbic acid-DHAA) ...
Artículo
Extra Virgin Oil Polyphenols Improve the Protective Effects of Hydroxytyrosol in an In Vitro Model of Hypoxia-Reoxygenation of Rat Brain
(MPDI, 2021)
Hydroxytyrosol (HT) is the component primarily responsible for the neuroprotective effect of extra virgin olive oil (EVOO). However, it is less effective on its own than the demonstrated neuroprotective effect of EVOO, ...
Artículo
Deep eutectic solvents improve the biorefinery of alperujo by extraction of bioactive molecules in combination with industrial thermal treatments
(Elsevier, 2020)
Thermal treatments are the latest developments in the olive oil biorefinery industry to extract bioactive compounds from its by-products, mainly the alperujo. To reach these goals and reduce energy consumption the utilization ...