ReviewMolecules (Basel, Switzerland)2021
Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products.
Review in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
19 citing papers in PubMed, 39 citations in OpenAlex.
- Impact of a mineral enriched, fiber complex on glycaemic response and satiation in healthy adults: a double-blind, crossover intervention study.European journal of nutrition · 2025Trial
- Recovery of Hydroxytyrosol from Olive Pomace: Extraction, Purification, Bioactivity, and Bioavailability.Foods (Basel, Switzerland) · 2026Review
- 2-Hydroxypropyl-β-Cyclodextrin-Based Complexes Improve Polyphenol Solubility and Bioaccessibility: Evaluation by Validated HPLC-DAD Method.Molecules (Basel, Switzerland) · 2026Article
- Dynamic Changes in Jackfruit (Antioxidants (Basel, Switzerland) · 2025Article
- Novel Ingredients: Hydroxytyrosol as a Neuroprotective Agent; What Is New on the Horizon?Foods (Basel, Switzerland) · 2025Review
- Valorization of Quince By-Products Using Natural Deep Eutectic Solvents (NADES): Extraction and In Vitro Digestion of Phenolic Compounds.Foods (Basel, Switzerland) · 2025Article
- A Comprehensive Evaluation of Consumer Trends and the Bioactive Content of Extra Virgin Olive Oil: Comparative Insights into Trademarked and Local Products.Foods (Basel, Switzerland) · 2025Article
- Betulinic Acid-EnrichedAntioxidants (Basel, Switzerland) · 2025Article
- Guayusa (Molecules (Basel, Switzerland) · 2025Review
- Exploring the Impact of Infusion Parameters and In Vitro Digestion on the Phenolic Profile and Antioxidant Capacity of Guayusa (Foods (Basel, Switzerland) · 2024Article
- Article
- Bioavailable Phenolic Compounds from Olive Pomace Present Anti-Neuroinflammatory Potential on Microglia Cells.Foods (Basel, Switzerland) · 2023Article
- Evaluating the Probiotic Potential of Lactic Acid Bacteria Implicated in Natural Fermentation of Table Olives, cv.Molecules (Basel, Switzerland) · 2023Article
- Isolation and Characterization ofBioMed research international · 2023Article
- Effects ofAntioxidants (Basel, Switzerland) · 2022Article
- Response Surface Modeling and Optimization of the Extraction of Phenolic Antioxidants from Olive Mill Pomace.Molecules (Basel, Switzerland) · 2022Article
- Green Coffee Extract Microencapsulated: Physicochemical Characteristics, Stability, Bioaccessibility, and Sensory Acceptability through Dairy Beverage Consumption.International journal of environmental research and public health · 2022Article
- Influence of In Vitro Gastric Digestion of Olive Leaf Extracts on Their Bioactive Properties againstFoods (Basel, Switzerland) · 2022Article
- Therapeutic Properties and Use of Extra Virgin Olive Oil in Clinical Nutrition: A Narrative Review and Literature Update.Nutrients · 2022Review
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
Abstract
The Mediterranean diet includes virgin olive oil (VOO) as the main fat and olives as snacks. In addition to providing nutritional and organoleptic properties, VOO and the fruits (olives) contain an extensive number of bioactive compounds, mainly phenolic compounds, which are considered to be powerful antioxidants. Furthermore, olive byproducts, such as olive leaves, olive pomace, and olive mill wastewater, considered also as rich sources of phenolic compounds, are now valorized due to being mainly applied in the pharmaceutical and nutraceutical industries. The digestive system must physically and chemically break down these ingested olive-related products to release their phenolic compounds, which will be further metabolized to be used by the human organism. The first purpose of this review is to provide an overview of the current status of in-vitro static digestion models for olive-related products. In this sense, the in-vitro gastrointestinal digestion methods are widely used with the following aims: (i) to study how phenolic compounds are released from their matrices and to identify structural changes of phenolic compounds after the digestion of olive fruits and oils and (ii) to support the functional value of olive leaves and byproducts generated in the olive industry by assessing their health properties before and after the gastrointestinal process. The second purpose of this review is to survey and discuss all the results available to date.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.