Olives and Olive Oil as Functional Foods 2017
DOI: 10.1002/9781119135340.ch17
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Food Hazards and Quality Control in Table Olive Processing with a Special Reference to Functional Compounds

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Cited by 4 publications
(4 citation statements)
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“…Both azelaic acid and its esters are naturally produced in humans and other mammals via the oxidative metabolism of oleic and palmitoleic acid moieties of phospholipids and triglycerides (23,24). Exogenous azelaic acid and its compounds have been part of the human diet for many millennia due to their occurrence in olives, grains, grain products, and fermented foods (25)(26)(27)(28)(29)(30).…”
mentioning
confidence: 99%
“…Both azelaic acid and its esters are naturally produced in humans and other mammals via the oxidative metabolism of oleic and palmitoleic acid moieties of phospholipids and triglycerides (23,24). Exogenous azelaic acid and its compounds have been part of the human diet for many millennia due to their occurrence in olives, grains, grain products, and fermented foods (25)(26)(27)(28)(29)(30).…”
mentioning
confidence: 99%
“…For example, the fatty acid azelaic acid has been used in the treatment of dermatological diseases for decades (25,26). Diethyl azelate, a natural product made by plants and animals and unwittingly used by humanity over many millennia (27)(28)(29)(30)(31)(32)(33)(34), is also a promising drug candidate (21).…”
Section: Maims Hiding In Plain Sightmentioning
confidence: 99%
“…Azelate content in foods is increased by fermentation due to bacterial metabolism of acyl glycerol fatty acids and esterification of the resulting medium chain fatty acids [8]. Fermentation of olives by Lactobacilli to render them edible [9] converts some of the oleic acid into AZA and azelates [10]. Fermentation of rice also results in the formation of fatty acid ethyl esters [11].…”
Section: Introductionmentioning
confidence: 99%