Oleocanthal has gained much interest as a natural anti-inflammatory phenolic component in olive oil. The studies conducted as part of this thesis demonstrate that oleocanthal is a stable olive oil phenolic with potential to be a prime health benefiting compound
Notes
Degree conferred 2010
Submitted to the School of Exercise and Nutrition Sciences of the Faculty of Health, Medicine, Nursing and Behavioural Sciences, Deakin University
Thesis (Ph.D.)--Deakin University, Victoria, 2009
Bibliography
Includes bibliographical references (leaves 148-176)
