Issue 8 of Food & Function is now available to read online.
The front cover this month features work by Nick Kalogeropoulos and co-workers from Athens, Greece. In their work they analyse the oil of olive fruits picked from the same trees at three different stages of maturity, and present the results. Data on quality parameters and antioxidant activity of the obtained oils were collected, and, the potential of oils’ polar extract to inhibit total serum lipid oxidation and inflammatory markers in stimulated human mononuclear cells was assayed.
Read the article in full – it’s free to access for the next six weeks:
The impact of fruit maturation on bioactive microconstituents, inhibition of serum oxidation and inflammatory markers in stimulated PBMCs and sensory characteristics of Koroneiki virgin olive oils from Messenia, Greece
Andriana C. Kaliora, Anna Artemiou, Ioannis Giogios and Nick Kalogeropoulos
Food Funct., 2013,4, 1185-1194, DOI: 10.1039/C3FO60027K
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