Article citation: Cicerale S, Conlan XA, Barnett NW, Sinclair AJ, Keast RS. Influence of Heat on Biological Activity and Concentration of Oleocanthal: a Natural Anti-inflammatory Agent in Virgin Olive Oil. J Agric Food Chem. 2009;57(4):1326–30.
Link to view/access: http://pubs.acs.org/doi/abs/10.1021/jf803154w?journalCode=jafcau
Biochemical composition and antioxidant activity of three extra virgin olive oils from the Irpinia Province, Southern Italy.
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