phenolic compound

Production and storage mechanisms are important in the composition of extra virgin olive oil.

There is evidence that, taken as a whole, extra virgin olive oil is a functional food with a healthy profile and that its phenolic component, as well as the tocopherols and the monounsaturated fatty acid fraction (oleic acid), contribute in different ways and act on different molecular targets. Although there is a clear vision of […]

Extra-virgin olive oil cultivars can modulate gene expression.

Nutrigenomics is defined as the study of food effects on gene expression. Starting from a deep dissection of the interaction between nutrients and the genome at molecular level, nutrigenomics shows the potential impact of a dietary pattern or food items on human health. Traditionally, the beneficial properties of extra-virgin olive oil have been attributed to […]