Chemical composition of olive oil

Contents in brief: Olive oil constituents Saponifiable fraction Triglycerides Diglycerides and monoglycerides Unsaponifiable fractions Polyphenols Hydrocarbons Sterols Common sterols or 4α-desmethylsterols 4-Methylsterols Triterpene alcohols or 4,4-dimethylsterols Triterpene dialcohols Tocopherols Pigments Triterpene acids Fatty alcohols Diterpene alcohols Volatile compounds Minor components References Olive oil constituents From a chemical point of view, we can identify in the […]

Human health and carotenoids

Benefits of carotenoids for human health Carotenoids belong to the category of bioactive compounds taken up with diet, that is, molecules able to provide protection against many diseases such as cardiovascular diseases, cancer and macular degeneration. They are also important for the proper functioning of the immune system. Among the mechanisms that seem to be […]

Functions of carotenoids in plants and foods

Through the course of evolution, carotenoids, thank to their unique physical and chemical properties, have proven to be highly versatile molecules, being able to perform many functions in many different organisms, like plants. Carotenoids in photosynthesis Carotenoids, in the early stages of the emergence of single-celled photosynthetic organisms, are probably been used for light harvesting […]

Carotenoids: definition, structure and classification

Contents in brief: What are carotenoids? Chemical structure of carotenoids Classification of carotenoids Apocarotenoids References What are carotenoids? Carotenoids are soluble-fat pigments found throughout nature. Carotenoids were discovered during the 19th century. In 1831 Wachen proposed the term “carotene” for a pigment crystallized from carrot roots. Berzelius called the more polar yellow pigments extracted from […]

Scroll Up