Antioxidant effects of extra virgin olive oil enriched by myrtle phenolic extracts on iron-mediated lipid peroxidation under intestinal conditions model

Sofiane Dairi (1) , Marie-Annette Carbonneau (2) , Teresa Galeano-Diaz (1) , Hocine Remini (1) , Farid Dahmoune (1) , Omar Aoun (1) , Amine Belbahi (1) , Céline Lauret (3) , Jean-Paul Cristol (4, 3) , Khodir Madani (1)

1 UB - Université Abderrahmane Mira [Université de Béjaïa] = University Abderrahmane Mira [University of Béjaïa]
2 NutriPass - Nutrition et Alimentation des Populations aux Suds
3 PhyMedExp - Physiologie & médecine expérimentale du Cœur et des Muscles [U 1046]
4 CHRU Montpellier - Centre Hospitalier Régional Universitaire [Montpellier]

Mots clés: Functional food; Iron (III)/ascorbic acid system; Antioxidant activity; Myrtus communis; Lipid dispersion

Domaines: Chimie; Ingénierie des aliments; Alimentation et Nutrition

Sofiane Dairi, Marie-Annette Carbonneau, Teresa Galeano-Diaz, Hocine Remini, Farid Dahmoune, et al.. Antioxidant effects of extra virgin olive oil enriched by myrtle phenolic extracts on iron-mediated lipid peroxidation under intestinal conditions model. Food Chemistry, 2017, 237, pp.297 - 304. ⟨10.1016/j.foodchem.2017.04.106⟩. ⟨hal-01757133⟩