Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products

Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products

The Mediterranean diet includes virgin olive oil (VOO) as the main fat and olives as snacks. In addition to providing nutritional and organoleptic properties, VOO and the fruits (olives) contain an extensive number of bioactive compounds, mainly phenolic compounds, which are considered to be powerfu...

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Bibliographic Details
Main Authors: Patricia Reboredo-Rodríguez, Carmen González-Barreiro, Elena Martínez-Carballo, Noelia Cambeiro-Pérez, Raquel Rial-Otero, María Figueiredo-González, Beatriz Cancho-Grande
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Molecules
Subjects:
olive oil
table olives
olive byproducts
phenolic compounds
in-vitro digestion
bioaccessibility
Online Access:https://www.mdpi.com/1420-3049/26/21/6667

Internet

https://www.mdpi.com/1420-3049/26/21/6667

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