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Targeting Antioxidants to Interfaces: Control of the Oxidative Stability of Lipid-Based Emulsions

Journal of agricultural and food chemistry, 2019-03, Vol.67 (11), p.3266-3274

2019

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Interfacial Concentrations of Hydroxytyrosol and Its Lipophilic Esters in Intact Olive Oil-in-Water Emulsions: Effects of Antioxidant Hydrophobicity, Surfactant Concentration, and the Oil-to-Water Ratio on the Oxidative Stability of the Emulsions

Journal of agricultural and food chemistry, 2016-06, Vol.64 (25), p.5274-5283

2016

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Control of antioxidant efficiency of chlorogenates in emulsions: modulation of antioxidant interfacial concentrations

Journal of the science of food and agriculture, 2019-06, Vol.99 (8), p.3917-3925

2019

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Maxima in Antioxidant Distributions and Efficiencies with Increasing Hydrophobicity of Gallic Acid and Its Alkyl Esters. The Pseudophase Model Interpretation of the “Cutoff Effect”

Journal of agricultural and food chemistry, 2013-07, Vol.61 (26), p.6533-6543

2013

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Cholesteryl Phenolipids as Potential Biomembrane Antioxidants

Molecules (Basel, Switzerland), 2024-10, Vol.29 (20), p.4959

2024

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Unexpected Antioxidant Efficiency of Chlorogenic Acid Phenolipids in Fish Oil-in-Water Nanoemulsions: An Example of How Relatively Low Interfacial Concentrations Can Make Antioxidants to Be Inefficient

Molecules (Basel, Switzerland), 2022-01, Vol.27 (3), p.861

2022

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Homarine Alkyl Ester Derivatives as Promising Acetylcholinesterase Inhibitors

ChemMedChem, 2021-11, Vol.16 (21), p.3315-3325

2021

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Polyphenols as Antioxidants for Extending Food Shelf-Life and in the Prevention of Health Diseases: Encapsulation and Interfacial Phenomena

Biomedicines, 2021-12, Vol.9 (12), p.1909

2021

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Effects of olive oil polyphenols on erythrocyte oxidative damage

Molecular nutrition & food research, 2009-05, Vol.53 (5), p.609-616

2009

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Anti-Inflammatory Activity of Olive Oil Polyphenols-The Role of Oleacein and Its Metabolites

Biomedicines, 2022-11, Vol.10 (11), p.2990

2022

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A Convenient Synthesis of Hydroxytyrosol Monosulfate Metabolites

Journal of agricultural and food chemistry, 2015-11, Vol.63 (43), p.9565-9571

2015

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Distribution of Hydroxytyrosol and Hydroxytyrosol Acetate in Olive Oil Emulsions and Their Antioxidant Efficiency

Journal of agricultural and food chemistry, 2012-07, Vol.60 (29), p.7318-7325

2012

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Absorption and metabolism of olive oil secoiridoids in the small intestine

British journal of nutrition, 2011-06, Vol.105 (11), p.1607-1618

2011

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Protective Activity of Hydroxytyrosol Metabolites on Erythrocyte Oxidative-Induced Hemolysis

Journal of agricultural and food chemistry, 2013-07, Vol.61 (27), p.6636-6642

2013

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In Vitro Anti-Inflammatory and Cytotoxic Effects of Aqueous Extracts from the Edible Sea Anemones Anemonia sulcata and Actinia equina

International journal of molecular sciences, 2017-03, Vol.18 (3), p.653-653

2017

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Powerful Protective Role of 3,4-Dihydroxyphenylethanol−Elenolic Acid Dialdehyde against Erythrocyte Oxidative-Induced Hemolysis

Journal of agricultural and food chemistry, 2010-01, Vol.58 (1), p.135-140

2010

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Lipophilic phenolic antioxidants: Correlation between antioxidant profile, partition coefficients and redox properties

Bioorganic & medicinal chemistry, 2010-08, Vol.18 (16), p.5816-5825

2010

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Lipid Oxidation and Antioxidants in Food and Nutrition

European journal of lipid science and technology, 2019-09, Vol.121 (9), p.n/a

2019

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Effects of the dietary incorporation of olive leaves on growth performance, digestibility, blood parameters and meat quality of growing pigs

Journal of the science of food and agriculture, 2014-11, Vol.94 (14), p.3023-3029

2014

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Characterization of antioxidant olive oil biophenols by spectroscopic methods

Journal of the science of food and agriculture, 2011-01, Vol.91 (2), p.309-314

2011

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Isolation and Characterization of a New Hydroxytyrosol Derivative from Olive (Olea europaea) Leaves

Journal of agricultural and food chemistry, 2008-07, Vol.56 (14), p.5582-5588

2008

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Distributions of α- and δ-TOCopherol in Intact Olive and Soybean Oil-in-Water Emulsions at Various Acidities: A Test of the Sensitivity of the Pseudophase Kinetic Model

Antioxidants, 2022-12, Vol.11 (12), p.2477

2022

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The effect of olive leaves supplementation on the feed digestibility, growth performances of pigs and quality of pork meat

Meat science, 2009-08, Vol.82 (4), p.438-443

2009

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Involvement of endothelium in the vasorelaxant effects of 3,4-DHPEA-EA and 3,4-DHPEA-EDA, two major functional bioactives in olive oil

Journal of functional foods, 2016-05, Vol.23, p.637-646

2016

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Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects

Foods, 2020-12, Vol.9 (12), p.1897

2020

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Targeting Antioxidants to Interfaces: Control of the Oxidative Stability of Lipid-Based Emulsions

Interfacial Concentrations of Hydroxytyrosol and Its Lipophilic Esters in Intact Olive Oil-in-Water Emulsions: Effects of Antioxidant Hydrophobicity, Surfactant Concentration, and the Oil-to-Water Ratio on the Oxidative Stability of the Emulsions

Control of antioxidant efficiency of chlorogenates in emulsions: modulation of antioxidant interfacial concentrations

Maxima in Antioxidant Distributions and Efficiencies with Increasing Hydrophobicity of Gallic Acid and Its Alkyl Esters. The Pseudophase Model Interpretation of the “Cutoff Effect”

Cholesteryl Phenolipids as Potential Biomembrane Antioxidants

Unexpected Antioxidant Efficiency of Chlorogenic Acid Phenolipids in Fish Oil-in-Water Nanoemulsions: An Example of How Relatively Low Interfacial Concentrations Can Make Antioxidants to Be Inefficient

Homarine Alkyl Ester Derivatives as Promising Acetylcholinesterase Inhibitors

Polyphenols as Antioxidants for Extending Food Shelf-Life and in the Prevention of Health Diseases: Encapsulation and Interfacial Phenomena

Effects of olive oil polyphenols on erythrocyte oxidative damage

Anti-Inflammatory Activity of Olive Oil Polyphenols-The Role of Oleacein and Its Metabolites

A Convenient Synthesis of Hydroxytyrosol Monosulfate Metabolites

Distribution of Hydroxytyrosol and Hydroxytyrosol Acetate in Olive Oil Emulsions and Their Antioxidant Efficiency

Absorption and metabolism of olive oil secoiridoids in the small intestine

Protective Activity of Hydroxytyrosol Metabolites on Erythrocyte Oxidative-Induced Hemolysis

In Vitro Anti-Inflammatory and Cytotoxic Effects of Aqueous Extracts from the Edible Sea Anemones Anemonia sulcata and Actinia equina

Powerful Protective Role of 3,4-Dihydroxyphenylethanol−Elenolic Acid Dialdehyde against Erythrocyte Oxidative-Induced Hemolysis

Lipophilic phenolic antioxidants: Correlation between antioxidant profile, partition coefficients and redox properties

Lipid Oxidation and Antioxidants in Food and Nutrition

Effects of the dietary incorporation of olive leaves on growth performance, digestibility, blood parameters and meat quality of growing pigs

Characterization of antioxidant olive oil biophenols by spectroscopic methods

Isolation and Characterization of a New Hydroxytyrosol Derivative from Olive (Olea europaea) Leaves

Distributions of α- and δ-TOCopherol in Intact Olive and Soybean Oil-in-Water Emulsions at Various Acidities: A Test of the Sensitivity of the Pseudophase Kinetic Model

The effect of olive leaves supplementation on the feed digestibility, growth performances of pigs and quality of pork meat

Involvement of endothelium in the vasorelaxant effects of 3,4-DHPEA-EA and 3,4-DHPEA-EDA, two major functional bioactives in olive oil

Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects

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