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

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

<b>: </b>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, f...

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Bibliographic Details
Main Authors: Lorenzo Flori, Monica Macaluso, Isabella Taglieri, Chiara Sanmartin, Cristina Sgherri, Marinella De Leo, Valerio Ciccone, Sandra Donnini, Francesca Venturi, Luisa Pistelli, Alma Martelli, Vincenzo Calderone, Lara Testai, Angela Zinnai
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Nutrients
Subjects:
extra virgin olive oil
cryogen
Citrus genus
phytochemical
nutraceutical value
Citrus x aurantium
Online Access:https://www.mdpi.com/2072-6643/12/6/1557

Internet

https://www.mdpi.com/2072-6643/12/6/1557

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