| Title |
Sustainably Sourced Olive Polyphenols and Omega-3 Marine Lipids: A Synergy Fostering Public Health |
| ID_Doc |
23821 |
| Authors |
Pagliaro, M; Pizzone, DM; Scurria, A; Lino, C; Paone, E; Mauriello, F; Ciriminna, R |
| Title |
Sustainably Sourced Olive Polyphenols and Omega-3 Marine Lipids: A Synergy Fostering Public Health |
| Year |
2021 |
| Published |
Acs Food Science & Technology, 1, 2 |
| DOI |
10.1021/acsfoodscitech.0c00082 |
| Abstract |
Thanks to the pioneering studies of Osterud and co-workers, it is now increasingly understood that natural polyphenols present in marine oils play an essential role in protecting omega-3 lipids from oxidation and autoxidation, ensuring that no proinflammatory products are formed after intake as often happens with assumption of refined omega-3 concentrates. Strong antioxidants exerting multiple biological functions, olive biophenols are ideally suited to functionalize marine oils, creating a synergy that has the potential to improve public health across the world. This study identifies suitable avenues for advancing the sustainable production of health-beneficial formulations based on newly obtained natural marine oils and olive phenolic extracts. Important educational outcomes conclude the study. |
| Author Keywords |
omega-3; olive; polyphenols; hydroxytyrosol; limonene; circular economy |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Emerging Sources Citation Index (ESCI) |
| EID |
WOS:000874508000001 |
| WoS Category |
Food Science & Technology |
| Research Area |
Food Science & Technology |
| PDF |
https://www.preprints.org/manuscript/202010.0327/v1/download
|