Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System
作者： Lorenzo Flori , Monica Macaluso , Isabella Taglieri , Chiara Sanmartin , Cristina Sgherri
DOI: 10.3390/NU12061557
关键词:
摘要: Recently the use of food by-products as natural sources biologically active substances has been extensively investigated especially for development functional foods fortified with antioxidants. Due to their content bioactive compounds, such carotenoids, flavonoids and limonoids, citrus peels could be suitable formulate enriched olive oils able boost healthy nutrition. The aim this study was: (i) determine compositional sensory profiles oil; (ii) evaluate its nutraceutical properties in rats high fat diet-induced metabolic syndrome oxidative stress. results obtained show potential using a source compounds improve profile well phytochemical composition oil. We demonstrated that production system Citrus x aurantium oil limon improves organoleptic without altering beneficial effects, which, like control extra virgin oil, showed protective effects relating glucose serum lipid levels, activity adipocytes, myocardial tissue functionality, stress markers endothelial function at blood vessel level.
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