Virgin olive oil ‐ Chemical implications on quality and health

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Abstract
This paper provides a brief review of the most significant characteristics of olive oil. Processing, composition, authentication, sensory quality and health benefits are the examined aspects. In all these issues, the most recent challenges are described, most of them related to new environmental problems, emerging procedures of adulteration and new chemical features to detect them, and a deep knowledge of the relationship between olive oil consumption and the incidence of some diseases other than cardiovascular malfunction.

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