| abstract |
Functional food composition rich innphenolic compounds and use of said composition.n n n Functional food composition rich innphenolic compounds, obtained from the combination ofnextracts from citrus and olive species, whichnit comprises: between 5 and 25% oleuropein; between 0.1 and 1% ofnverbascoside, between 0.1 and 1% hydroxytyrosol, between 1 and 5% ofnneohesperidine; between 1 and 10%, by weight, of naringin between 0.5 and 5%nof naringenin and between 0.1 and 2% of apigenin and its use innfood products and supplements. |