추천 제품
양식
liquid
품질
highly refined, low acidity
density
D20/4, 0.895-0.924
작용기
ester
oleic acid
지질 유형
oils
배송 상태
ambient
저장 온도
room temp
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관련 카테고리
일반 설명
Olive oil is rich in the phenolic component, squalene glucoside. The extra-virgin olive oil (VOQ) is antioxidant rich and a potential reactive oxygen scavenger. Olive oil is rich in monounsaturated long-chain fatty acids and is not prone to oxidation. Olive oil impairs xanthine oxidase activity and could have potential in modulating tumor progression. The biophenols in olive oil may elicit protection in metabolic disorders, cardiovascular diseases and neurodegeneration.
애플리케이션
Olive oil has been used as an oral supplement for metabolic phenotyping in mice . It has been used for dissolution of vitamin E, whey proteinand drugs.
생화학적/생리학적 작용
The health benefits of olive oil result from its higher proportion of monounsaturated fats, as well as its antioxidant constituents: hydroxytyrosol, oleuropein and oleocanthal.
Storage Class Code
10 - Combustible liquids
WGK
WGK 1
Flash Point (°F)
235.4 °F - closed cup
Flash Point (°C)
113 °C - closed cup
Kyung-Taek Rim et al.
Safety and health at work, 6(3), 184-191 (2016-03-02)
Chemical mutagenicity is a major hazard that is important to workers' health. Despite the use of large amounts of allyl chloride, the available mutagenicity data for this chemical remains controversial. To clarify the mutagenicity of allyl chloride and because a
Enteroendocrine-derived glucagon-like peptide-2 controls intestinal amino acid transport
Lee J, et al.
Molecular Metabolism, 6(3), 245-255 (2017)
Ginseng extract reduces tacrolimus-induced oxidative stress by modulating autophagy in pancreatic beta cells
Lim SW, et al.
Laboratory Investigation; a Journal of Technical Methods and Pathology, 97(11), 1271-1271 (2017)
Pharma-nutritional properties of olive oil phenols. transfer of new findings to human nutrition
Crespo M, et al.
Foods (Basel, Switzerland), 7(6), 90-90 (2018)
Dietary protein dilution limits dyslipidemia in obesity through FGF21-driven fatty acid clearance
Maida A, et al.
The Journal of Nutritional Biochemistry, 57(6), 189-196 (2018)
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