Published in
Royal Society of Chemistry, Food and Function, 11(9), p. 5759-5767, 2018
DOI: 10.1039/c8fo01874j
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Peracetylation as a strategy to improve oleuropein stability and its affinity to fatty foods
Journal article published in 2018 by
Sonia Bonacci 
,
Rosina Paonessa ,
Paola Costanzo ,
Raffaele Salerno ,
Jessica Maiuolo ,
Monica Nardi ,
Antonio Procopio ,
Oliverio Manuela
,
Rosina Paonessa ,
Paola Costanzo ,
Raffaele Salerno ,
Jessica Maiuolo ,
Monica Nardi ,
Antonio Procopio ,
Oliverio Manuela
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Abstract
Acetylated oleuropein, a safe, biologically active semi-synthetic stable derivative of oleuropein, is proposed as an easy alternative to make oleuropein more bioavailable and suitable to be added to fatty foods.