| abstract |
Functional food composition rich in phenolic compounds, obtained from the combination of extracts from citrus and olive species, comprising: between 5 and 25% oleuropein; between 0.1 and 1% of verbascoside, between 0.1 and 1% of hydroxytyrosol, between 1 and 5% of neohesperidine; between 1 and 10%, by weight, of naringin; between 0.5 and 5% of naringenin and between 0.1 and 2% of apigenin and its use in food products and supplements. |