Monthly Archives: April 2014
The anti-inflammatory effects of oleocanthal and ibuprofen
A significant part of the quality (perceived and health) of virgin olive oil is assessed based on the bitterness and pungency as these qualities indicate a high phenolic content in the oil. It is the phenolic compounds contained in … Continue reading
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Tagged anti-inflammatory, ibuprofun, inflammation, irritation, oleocanthal, olive oil, taste
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Centre for Advanced Sensory Science (CASS) 