Health-promoting properties of oleocanthal and oleacein: Two secoiridoids from extra-virgin olive oil

DOI Web Site 被引用文献1件
  • Julián Lozano-Castellón
    Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
  • Anallely López-Yerena
    Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
  • José Fernando Rinaldi de Alvarenga
    Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
  • Jaume Romero del Castillo-Alba
    Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
  • Anna Vallverdú-Queralt
    Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
  • Elvira Escribano-Ferrer
    CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain
  • Rosa M. Lamuela-Raventós
    Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain

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