نتایج جستجو برای: extra virgin coconut oil
تعداد نتایج: 213224 فیلتر نتایج به سال:
BACKGROUND It is unknown whether individuals at high cardiovascular risk sustain a benefit in cardiovascular disease from increased olive oil consumption. The aim was to assess the association between total olive oil intake, its varieties (extra virgin and common olive oil) and the risk of cardiovascular disease and mortality in a Mediterranean population at high cardiovascular risk. METHODS ...
The D-optimal mixture experimental design was employed to optimize the melting point of natural lipstick based on pitaya (Hylocereus polyrhizus) seed oil. The influence of the main lipstick components-pitaya seed oil (10%-25% w/w), virgin coconut oil (25%-45% w/w), beeswax (5%-25% w/w), candelilla wax (1%-5% w/w) and carnauba wax (1%-5% w/w)-were investigated with respect to the melting point p...
The present work has been carried out to ascertain the influence of different processing systems employed in olive process on the chemical composition, quality and stability of three Chemlali olive oils. Among these oils, two were classified as extra-virgin olive oils and the third named repassed olive oil was classified as an ordinary virgin olive oil. The analysis of the effect of the process...
BACKGROUND Extra virgin olive oil (EVOO) is fruit oil with rich source of monounsaturated fats and powerful antioxidants. It acts as hypolipidemic agent and significant decrease of plasma lipids level was observed with EVOO use. Atorvastatin is hypolipidemic drug commonly used for treatment of hyperlipidaemia. The purpose of this study was to determine & compare the lipid lowering effect of EVO...
For many decades, researchers have investigated the relationships between health status and consumption of extra virgin olive oil. Extra virgin olive oil (and oleic acid) is considered important for the prevention of coronary heart disease. While the biomolecular aspects involving G protein need further research, oleic acid levels in platelets may be a discriminating factor, together with linol...
The aim of this study was to compare the contents of the main biochemical compounds and the antioxidant capacity of five Spanish olive oils by four different antioxidant tests and to find out the most valuable oil for disease preventing diets. Fatty acids, sterols and individual antioxidant compounds in Arbequina, Hojiblanca, Extra Virgin, Picual and Lampante Spanish olive oils were determined....
Baiano A., Terracone C., Viggiani I., Del Nobile M.A. (2014): Changes produced in extra-virgin olive oils from cv. Coratina during a prolonged storage treatment. Czech J. Food Sci., 32: 1–9. Extra-virgin oil is obtained from olive fruits only by mechanical means. The quality of extra-virgin olive oils is affected mainly by hydrolytic and oxidative reactions. For this reason, the commercial shel...
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