The benefits of olive oil could be related to its antioxidant potential. The aim of this study was to evaluate the «in vivo» antioxidant activity of different extra virgin olive oils (EVOO) produced in the Mediterranean area. One hundred and twenty rats were fed diets containing oxidised and refined olive oil (400 mEq O2 kg) for 11 weeks, a period of time sufficient to induce globular fragility and marginal plasma tocopherols deficiency. The animals were then fed 5 diets containing EVOO with content of tocopherols and phenols ranging from 165 to 335 and from 62 to 389 ppm respectively, in different tocopherols/phenols ratios, for 4 weeks. Results show that plasma tocopherols concentration after EVOO feeding was directly related to dietary intake
Some nutritional benefits of extra virgin olive oil / S. Ciappellano; P. Simonetti; F. Brighenti; G. Bermano; G. Testolin. - In: GRASAS Y ACEITES. - ISSN 0017-3495. - 45:1(1994), pp. 48-52.
|Tipologia ministeriale:||Articolo su rivista|
|Appare nelle tipologie:||1.1 Articolo su rivista|