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Pharmaceutical Biology Volume 54, 2016 - Issue 10
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Research Article

Antioxidant activity of olive wine, a byproduct of olive mill wastewater

Qian YaoDepartment of Key Laboratory of Medicinal and Edible Plant Resource Development of Sichuan Education, Chengdu University, Chengdu, China
,
Gang HeDepartment of Key Laboratory of Medicinal and Edible Plant Resource Development of Sichuan Education, Chengdu University, Chengdu, China
,
Xiaoqiang GuoDepartment of Key Laboratory of Medicinal and Edible Plant Resource Development of Sichuan Education, Chengdu University, Chengdu, China
,
Yibing HuDepartment of Key Laboratory of Medicinal and Edible Plant Resource Development of Sichuan Education, Chengdu University, Chengdu, China
,
Yuanfu ShenDepartment of Key Laboratory of Medicinal and Edible Plant Resource Development of Sichuan Education, Chengdu University, Chengdu, China
&
Xiaojun GouDepartment of Key Laboratory of Medicinal and Edible Plant Resource Development of Sichuan Education, Chengdu University, Chengdu, ChinaCorrespondence[email protected]
Pages 2276-2281 | Received 14 Jul 2015, Accepted 09 Feb 2016, Published online: 12 Mar 2016

Citations (10)

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Read on this site (1)

Qian Yao, Yuanfu Shen, Le Bu, Ping Yang, Zhuping Xu & Xiaoqiang Guo. (2019) Ultrasound-assisted aqueous extraction of total flavonoids and hydroxytyrosol from olive leaves optimized by response surface methodology. Preparative Biochemistry & Biotechnology 49:9, pages 837-845.
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Articles from other publishers (9)

Antonella De Leonardis, Vincenzo Macciola & Ayesha Iftikhar. 2023. Wastewater from Olive Oil Production. Wastewater from Olive Oil Production 85 105 .
Antonella De Leonardis, Ayesha Iftikhar & Vincenzo Macciola. (2022) Possible Utilization of Two-Phase Olive Pomace (TPOP) to Formulate Potential Functional Beverages: A Preliminary Study. Beverages 8:3, pages 57.
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Mohammad Mahdi Parvizi, Maryam Saki, Farhad Handjani & Mojtaba Heydari. 2021. Olives and Olive Oil in Health and Disease Prevention. Olives and Olive Oil in Health and Disease Prevention 175 192 .
Yi Xin, Mei Yang, Hua Yin & Jianming Yang. (2020) Improvement of Ethanol Tolerance by Inactive Protoplast Fusion in Saccharomyces cerevisiae . BioMed Research International 2020, pages 1-10.
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Marco A. Perrone, Paola Gualtieri, Santo Gratteri, Wahid Ali, Domenico Sergi, Saverio Muscoli, Andrea Cammarano, Sergio Bernardini, Laura Di Renzo & Francesco Romeo. (2019) Effects of postprandial hydroxytyrosol and derivates on oxidation of LDL, cardiometabolic state and gene expression: a nutrigenomic approach for cardiovascular prevention. Journal of Cardiovascular Medicine 20:7, pages 419-426.
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ChunJiang Su, Junfeng Sun, Wanze Zhu & Li Peng. (2018) History, Distribution, and Potential of the Olive Industry in China: A Review. Sustainability 10:5, pages 1426.
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Kumar Ganesan, Kumeshini Sukalingam & Baojun Xu. (2018) Impact of consumption and cooking manners of vegetable oils on cardiovascular diseases- A critical review. Trends in Food Science & Technology 71, pages 132-154.
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Gabriella Tamasi, Claudia Bonechi, Alessandro Donati, Gemma Leone, Claudio Rossi, Renzo Cini & Agnese Magnani. (2018) Analytical and structural investigation via infrared spectroscopy and density functional methods of cuprous complexes of the antioxidant tripeptide glutathione (GSH). Synthesis and characterization of a novel Cu I -GSH compound. Inorganica Chimica Acta 470, pages 158-171.
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Carmela Colica, Laura Di Renzo, Domenico Trombetta, Antonella Smeriglio, Sergio Bernardini, Giorgia Cioccoloni, Renata Costa de Miranda, Paola Gualtieri, Paola Sinibaldi Salimei & Antonino De Lorenzo. (2017) Antioxidant Effects of a Hydroxytyrosol-Based Pharmaceutical Formulation on Body Composition, Metabolic State, and Gene Expression: A Randomized Double-Blinded, Placebo-Controlled Crossover Trial. Oxidative Medicine and Cellular Longevity 2017, pages 1-14.
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