HIGHLIGHTS
- What: Our comprehensive study delved into the antioxidant properties and polyphenolic profiles of OC extracts derived from different olive oil extraction systems, highlighting their potential as rich sources of bioactive compounds.
- Who: Jessica Paié-Ribeiro and colleagues from the Animal Science Department, University of Trás-os-Montes e Alto Douro (UTAD), have published the research work: Exploring the Variability in Phenolic Compounds and Antioxidant Capacity in Olive Oil By-Products: A Path to Sustainable Valorization, in the Journal: Antioxidants 2024, 1470 of 27/Nov/2024
- Future: A new perspective is emerging instead . . .
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