Effect of Mediterranean Diet on the prevalence of breast cancer relapse: preliminary results of the “SETA PROJECT”

Biasini, Claudia; Nunzio, Camilla Di; Cordani, M.R.; Ambroggi, Massimo; Fontana, Manuela; Cicognini, Francesca Maria; Razza, Claudia; Pazzoni, A.; Perri, C.; Rossi, Francesca; Trevisi, Erminio; Confalonieri, Marco; Negrati, Mara; Cavanna, Luigi

doi:10.1093/annonc/mdv336.05

Cited by 1 publication

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“…Increasing the antioxidant status in people's diets is a promising solution to contrast the development and progression of many diseases such as coronary artery disease (Servili et al, 2009;Frankel, 2011), cancer (BiasiniC et al, 2015), neurodegenerative conditions and others (Nakbi et al, 2012). Nowadays, consumers are more conscious and informed about food products following the development of quality standards and regulations.…”

Section: Introductionmentioning

confidence: 99%

Flavored olive oils: focus on their acceptability and thermal stability

et al. 2019

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The presence of flavored olive oils (FOO) on the market represents an answer to an increasing consumer demand for novel and healthy food. This work aims to compare the sensory acceptability and the thermal stability of FOO prepared by mixing different flavors (lemon, onion, garlic, paprika) to an extra virgin olive oil (EVOO) also used as the control sample. 96 Tunisian citizens were involved in a consumer test and the lemon flavored oil was the most liked whereas the least liked was the oil with onion. Samples were subjected to different heat treatments (60 °C, 100 °C, 200 °C for 1, 2, 4, 8 hours) and the flavor addition did not influence the EVOO stability when samples were heated at 60 °C, whereas at 200 °C the FOO with onion and garlic showed higher oxidative stability. The thermo-oxidation process at 60 °C and at 100 °C of the FOOs was not detrimental for the volatile compound markers but the effect was noticeable for all these markers at 200 °C.

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