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Looking for Minor Phenolic Compounds in Extra Virgin Olive Oils Using Neutron a...
Senesi, Roberto; Andreani, Carla; Baglioni, Piero; Batista de Carvalho, Luís A. E.; Licoccia, Silvia; Marques, M. P. M.; Moretti, Giulia; Noce, AnnalisaExtra virgin olive oil (EVOO) is defined as a functional food as it contains numerous phenolic components with well-recognized health-beneficial properties, such as high antioxidant and anti-inflammatory capacity. These characteristics depend on their structural/conformational behavior, which is largely determined by intra- and intermolecular H-bond interactions. While the vibrational dynamics of isolated compo...
Data: 2021
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Origem: Estudo Geral - Universidade de Coimbra