Extra virgin olive oil (EVOO) is a cornerstone of the Mediterranean diet (MedD). In this
narrative review, we synthesize and illustrate the various characteristics and clinical …

Background Extra virgin olive oil (EVOO), the main fat in the Mediterranean diet, is
consumed both raw and cooked. During the cooking process, its major and minor fractions …

Edible oils are used as a frying medium and in the preparation of several food products.
They are mainly constituting triacylglycerols as major components, while other compounds …

Gut microbiota is a complex ecosystem seen as an extension of human genome. It
represents a major metabolic interface of interaction with food components and xenobiotics …

Olive oil (Olea europaea L.) is widespread due to its bioactive composition, sensorial
characteristics, health benefits, and protection against certain diseases. Most of papers …

During frying, oils can deteriorate due to autoxidation and hydrolytic alterations, processes
influenced by the oil's fatty acid composition (FAC) and antioxidant content. However, there …

Background: phenolic compounds are bioactive chemical species derived from fruits and
vegetables, with a plethora of healthy properties. In recent years, there has been a growing …

The fate of phenolic compounds in oil and food during cooking vary according to the type of
cooking. From a nutritional point of view, reviews largely suggest a preference for using …

The high mortality related to chronic kidney disease (CKD) is not only due to the disease
itself; in fact, CKD also represents an important risk factor for cardiovascular (CV) morbidity …

(1) Background: The health benefits of extra-virgin olive oil (EVOO), a key component of the
Mediterranean diet, are attributed to its polyphenol profile. EVOO is often consumed cooked …