New Antioxidant Compounds Identified in Olive Oil, Honey and Nuts

Scientists have for the first time identified and characterized different antioxidant compounds from foods such as olive oil, honey, walnuts and a medicinal herb called Teucrium polium.

They used two new techniques, capillary electrophoresis and high resolution liquid chromatography, which enabled them to identify and quantify a great part of the phenolic compounds contained in these foods.

Phenolic compounds have generated great interest due to their antioxidant capacity, which endows them with a chemopreventive effect.

Honey and Olive Oil are very much stressed in the Muslim daily diet because the Quran, the holy book of the Muslims, and Prophet of Islam, Prophet Muhammad have also put a lot of emphasis on these two foods.

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