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dc.contributor.authorHernáez, Álvaro
dc.contributor.authorEspejo Calvo, Juan Antonio
dc.contributor.authorCarrasco Pancorbo, Alegría 
dc.contributor.authorMesa García, María Dolores 
dc.date.accessioned2021-03-25T09:16:26Z
dc.date.available2021-03-25T09:16:26Z
dc.date.issued2021-02
dc.identifier.citationHernáez, Á.; Jaramillo, S.; García-Borrego, A.; Espejo-Calvo, J.A.; Covas, M.-I.; Blanchart, G.; de la Torre, R.; Carrasco-Pancorbo, A.; Mesa, M.D.; Fernández-Prior, M.Á.; et al. From Green Technology to Functional Olive Oils: Assessing the Best Combination of Olive Tree-Related Extracts with Complementary Bioactivities. Antioxidants 2021, 10, 202. [https://doi.org/10.3390/antiox10020202]es_ES
dc.identifier.urihttp://hdl.handle.net/10481/67688
dc.description.abstractOur aim was to assess the combination of olive tree-related extracts with the most favorable profile of in vitro bioactive properties. We tested the antioxidant (increment of low-density lipoprotein resistance against oxidation), vasoactive (promotion of nitric oxide release and decrease of endothelin-1 production in human umbilical vein endothelial cells), anti-inflammatory (decrease of the endothelial production of vascular cell adhesion molecule-1), and antithrombotic (reduction of the endothelial release of plasminogen activator inhibitor-1) capacities of six phenolic extracts and three triterpenic acid solutions (Ps and Ts, respectively). We tested extracts alone and in combination, at nutritional (Ps: 0.05–0.5 mol/L; Ts: 0.001–0.1 mol/L) and nutraceutical doses (Ps: 1–10 mol/L; Ts: 0.25–10 mol/L). The combination of Ps rich in 3,4-dihydroxyphenylglycol (76%, P2), hydroxytyrosol (95%, P3), and oleuropein (70%, P4) (final nutritional concentration: 0.15 mol/L; final nutraceutical concentration: 3 mol/L) was the best in order to prepare functional products and nutraceuticals with cardioprotective properties, despite the fact that the isolated extract with the greatest in vitro properties was P5 (75% oleocanthal), suggesting a potential synergistic effect among different olive components.es_ES
dc.description.sponsorshipSpanish Ministry of Economy, Industry and Competitiveness, through the FEDER INNTERCONECTA Program of the Center for Industrial Technological Development (CDTI)es_ES
dc.description.sponsorshipJunta de Andalucía ITC-20151142 EXP 00083147es_ES
dc.description.sponsorshipInstituto de Salud Carlos III European Commission CB06/03/0028 CD17/00122 CES12/025 JR17/00022es_ES
dc.description.sponsorshipEuropean Commissiones_ES
dc.language.isoenges_ES
dc.publisherMdpies_ES
dc.rightsAtribución 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.subjectOlive treees_ES
dc.subjectPhenolic compoundses_ES
dc.subjectTriterpeneses_ES
dc.subjectBioactivityes_ES
dc.subjectFunctional olive oiles_ES
dc.subject3,4-dihydroxyphenylglycoles_ES
dc.subjectHydroxytyrosoles_ES
dc.subjectOleuropeines_ES
dc.subjectOleocanthales_ES
dc.titleFrom Green Technology to Functional Olive Oils: Assessing the Best Combination of Olive Tree-Related Extracts with Complementary Bioactivitieses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.doi10.3390/antiox10020202
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones_ES


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Atribución 3.0 España
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