>1 (vs air) 2.3 Appearance Yellow Viscous Liquid 2.4 Storage room temp 2.5 Chemical Properties Olive oil is the fixed oil obtained by cold expression or othersuitable mechanical means from the ripe drupes of Olea europaea. Itoccurs as a clear, colorless or yellow, transparent oily liquid. It...
Keywords: olive leaf extract;erythropoiesis;reticulocyte;iron homeostasis;anemia;pilot study
are the ease of application of the preparation to the skin. It is therefore important that the emulsion can return to its original shape when pressure is applied. The semi-solid product is applied to the skin by the force of the touch and transforms into a liquid. The emulsion must quickly...
(CONV and OPT3) were obtained by different techniques (conventional and pressurized liquid extraction); Their aqueous solutions were characterized by HPLC-DAD-MS/MS. Additionally, their safety and stability were evaluated according to EMA requirements towards their approval as ophthalmic products: their...
Oligomers are a particular category of non-intentionally added substances (NIAS) that may be present in food contact materials (FCMs), such as polyethylene terephthalate (PET), and consequently migrate into foods. Here, an ultra-high-pressure liquid chromatography quadruple time-of-flight mass spect...
Oleuropein (OE) is a secoiridoid glycoside occurring mostly in the Oleaceae family and presenting several pharmacological properties, including hypolipidemic and antioxidant properties. Based on these, several dietary supplements containing olive leaf ex