23-0400
Huile d′olive
CP
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About This Item
Produits recommandés
Qualité
CP
Forme
liquid
Disponibilité
available only in Japan
Groupe fonctionnel
ester
oleic acid
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Actions biochimiques/physiologiques
The health benefits of olive oil result from its higher proportion of monounsaturated fats, as well as its antioxidant constituents: hydroxytyrosol, oleuropein and oleocanthal.
Qualité
Highly refined; low acidity.
Code de la classe de stockage
10 - Combustible liquids
Classe de danger pour l'eau (WGK)
awg
Point d'éclair (°F)
617.0 °F
Point d'éclair (°C)
325 °C
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Lot/Batch Number
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Pietro Picconi et al.
Bioorganic & medicinal chemistry, 25(15), 3971-3979 (2017-06-11)
A novel series of pyridyl nitrofuranyl isoxazolines were synthesized and evaluated for their antibacterial activity against multiple drug resistant (MDR) Staphylococcus strains. Compounds with piperazine linker between the pyridyl group and isoxazoline ring showed better activity when compared to compounds
Rogelio Salas et al.
Nutrition research (New York, N.Y.), 33(3), 204-210 (2013-03-20)
Nutrition is recognized as one of the major health determinants, and so a healthy diet may contribute to the delay or prevention of an important number of chronic diseases. The aim of this study was to assess the current food
Hanae El Monfalouti et al.
Natural product communications, 8(1), 55-57 (2013-03-12)
Vitamin E supplements could be beneficial for postmenopausal women. To evaluate the effect of edible argan oil consumption on the antioxidant status of postmenopausal women, the vitamin E serum level of 151 menopausal women consuming either olive or argan oil
Banu Bayram et al.
Food chemistry, 138(2-3), 1663-1669 (2013-02-16)
A liquid chromatographic method with a coulometric electrochemical detector (ECD) and a fused-core column was developed for the quantification of the olive oil phenolics tyrosol, hydroxytyrosol, oleuropein, pinoresinol, and caffeic, ferulic, vanillic, and p-coumaric acid. The method was validated according
Christos Bazakos et al.
Food chemistry, 134(4), 2411-2418 (2013-02-28)
Authenticity and traceability of high quality monovarietal extra virgin olive oils is a major concern for markets and consumers. Although analytical chemistry techniques are widely used to satisfy these needs recently developed DNA-based methods can serve as complementary approaches. A
Notre équipe de scientifiques dispose d'une expérience dans tous les secteurs de la recherche, notamment en sciences de la vie, science des matériaux, synthèse chimique, chromatographie, analyse et dans de nombreux autres domaines..
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