Phenolic compounds and contaminants in olive oil and pomace – A narrative review of their biological and toxic effects
Luana Schmidt, Osmar D. Prestes, Paula Rossini Augusti, José Cláudio Fonseca Moreira
Topics & Concepts
PomaceHydroxytyrosolTyrosolOleuropeinFood scienceChemistryOlive oilMediterranean dietPolyphenolOrganic chemistryAntioxidantMedicinePathologyEdible Oils Quality and AnalysisPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial Activity