{"id":1041,"date":"2024-12-18T11:57:41","date_gmt":"2024-12-18T11:57:41","guid":{"rendered":"https:\/\/stage1.critida.com\/polyphenols-what-are-polyphenols-rich-foods-in-olive-oil-healyh-benefits\/"},"modified":"2026-10-27T06:22:57","modified_gmt":"2026-10-27T06:22:57","slug":"polyphenols-what-are-polyphenols-rich-foods-in-olive-oil-healyh-benefits","status":"publish","type":"post","link":"https:\/\/critida.com\/cs\/polyphenols-what-are-polyphenols-rich-foods-in-olive-oil-healyh-benefits\/","title":{"rendered":"Co jsou polyfenoly? Potraviny bohat\u00e9 na polyfenoly \u2013 Polyfenoly v olivov\u00e9m oleji \u2013 Zdravotn\u00ed p\u0159\u00ednosy"},"content":{"rendered":"
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Co jsou polyfenoly? Potraviny bohat\u00e9 na polyfenoly \u2013 Polyfenoly v olivov\u00e9m oleji \u2013 Zdravotn\u00ed p\u0159\u00ednosy polyfenol\u016f<\/h1>\n

Polyfenolick\u00e9 slou\u010deniny \u2013 kyselina polyfenolov\u00e1 \u2013 polyfenolick\u00e9 flavonoidy \u2013 polyfenolick\u00e9 antioxidanty v olivov\u00e9m oleji<\/h2>\n

Polyfenoly: Chemick\u00e9 slo\u017een\u00ed<\/strong><\/h2>\n

Polyfenoly<\/strong> jsou organick\u00e9 slou\u010deniny charakterizovan\u00e9 p\u0159\u00edtomnost\u00ed v\u00edce fenolov\u00fdch jednotek ve sv\u00e9 chemick\u00e9 struktu\u0159e. Fenol samotn\u00fd je benzenov\u00fd kruh s p\u0159ipojenou hydroxylovou (-OH) skupinou. Polyfenoly jsou definov\u00e1ny t\u00edm, \u017ee maj\u00ed v\u00edce ne\u017e jednu fenolovou jednotku a jejich struktura ur\u010duje jejich funkci, biologickou aktivitu a klasifikaci. V rostlin\u00e1ch jsou syntetizov\u00e1ny dv\u011bma hlavn\u00edmi cestami: \u0161ikimate<\/strong> dr\u00e1ha (dr\u00e1ha kyseliny \u0161ikimov\u00e9) a fenylpropanoid<\/strong> cesta.<\/p>\n

Obecn\u00e9 chemick\u00e9 vlastnosti<\/strong><\/h3>\n

Fenolick\u00e1 struktura:<\/strong> Polyfenoly jsou zalo\u017eeny na aromatick\u00fdch kruz\u00edch v\u00e1zan\u00fdch na hydroxylov\u00e9 skupiny.
Funk\u010dn\u00ed skupiny:<\/strong> Krom\u011b hydroxylov\u00fdch skupin polyfenoly \u010dasto obsahuj\u00ed dal\u0161\u00ed funk\u010dn\u00ed skupiny, jako jsou methoxylov\u00e9 (-OCH\u2083) a karboxylov\u00e9 (-COOH) skupiny, kter\u00e9 ovliv\u0148uj\u00ed jejich rozpustnost a biologickou aktivitu.
Molekulov\u00e1 hmotnost:<\/strong> Polyfenoly se vyskytuj\u00ed v r\u016fzn\u00fdch velikostech, od mal\u00fdch molekul, jako jsou fenolov\u00e9 kyseliny, a\u017e po velk\u00e9, komplexn\u00ed polymery, jako jsou taniny.<\/p>\n

Klasifikace polyfenol\u016f podle struktury<\/strong><\/p>\n

Polyfenoly se obecn\u011b d\u011bl\u00ed do n\u00e1sleduj\u00edc\u00edch kategori\u00ed:<\/p>\n

Flavonoidy<\/strong>
Z\u00e1kladn\u00ed struktura: C6-C3-C6 (dva aromatick\u00e9 kruhy spojen\u00e9 t\u0159\u00eduhl\u00edkov\u00fdm m\u016fstkem).
Podt\u0159\u00eddy: Flavonoidy se d\u00e1le kategorizuj\u00ed na z\u00e1klad\u011b oxida\u010dn\u00edho a substitu\u010dn\u00edho vzorce jejich centr\u00e1ln\u00edho kruhu:
Flavonoly (nap\u0159. kvercetin, kaempferol)
Flavony (nap\u0159. luteolin, apigenin)
Isoflavony (nap\u0159. genistein, daidzein)
Flavan-3-oly (nap\u0159. katechiny, epikatechiny)
Antokyany (nap\u0159. kyanidin, malvidin).
Zdroje: Nach\u00e1z\u00ed se v ovoci, zelenin\u011b, \u010daji a v\u00edn\u011b.<\/p>\n

Fenolov\u00e9 kyseliny<\/strong>
Z\u00e1kladn\u00ed struktura: Na b\u00e1zi kyseliny benzoov\u00e9 nebo deriv\u00e1t\u016f kyseliny sko\u0159icov\u00e9.
P\u0159\u00edklady: kyselina gallov\u00e1, kyselina k\u00e1vov\u00e1, kyselina ferulov\u00e1 a kyselina p-kumarov\u00e1.
Zdroje: P\u0159\u00edtomno v k\u00e1v\u011b, bobulovin\u00e1ch a celozrnn\u00fdch obilovin\u00e1ch.<\/p>\n

Stilbeny<\/strong>
Z\u00e1kladn\u00ed struktura: C6-C2-C6 (dva aromatick\u00e9 kruhy spojen\u00e9 dvouuhl\u00edkov\u00fdm ethylenov\u00fdm m\u016fstkem).
P\u0159\u00edklad: Resveratrol.
Zdroje: Hrozny, v\u00edno a ara\u0161\u00eddy.<\/p>\n

Lignany<\/strong>
Z\u00e1kladn\u00ed struktura: Odvozena dimerizac\u00ed dvou fenylpropanoidn\u00edch jednotek.
P\u0159\u00edklady: Secoisolariciresinol a matairesinol.
Zdroje: Semena (zejm\u00e9na ln\u011bn\u00e1 sem\u00ednka), obiloviny a zelenina.<\/p>\n

Taniny<\/strong>
Z\u00e1kladn\u00ed struktura: Velk\u00e9 polymern\u00ed molekuly slo\u017een\u00e9 z monomer\u016f flavonoid\u016f nebo fenolov\u00fdch kyselin.
Typy:
Hydrolyzovateln\u00e9 taniny: Na b\u00e1zi kyseliny gallov\u00e9 nebo kyseliny ellagov\u00e9.
Kondenzovan\u00e9 taniny: Polymery flavan-3-ol\u016f.
Zdroje: Nach\u00e1z\u00ed se v \u010daji, v\u00edn\u011b a n\u011bkter\u00fdch druz\u00edch ovoce.<\/p>\n

Kl\u00ed\u010dov\u00e9 chemick\u00e9 vlastnosti<\/strong><\/h3>\n

Hydroxylace<\/strong>Po\u010det a poloha hydroxylov\u00fdch skupin ovliv\u0148uj\u00ed antioxida\u010dn\u00ed aktivitu.
\u010casov\u00e1n\u00ed<\/strong>Polyfenoly se \u010dasto vyskytuj\u00ed jako glykosidy v\u00e1zan\u00e9 na molekuly cukru, co\u017e ovliv\u0148uje jejich rozpustnost a biologickou dostupnost.
Polymerizace<\/strong>V\u011bt\u0161\u00ed polyfenoly (jako taniny) maj\u00ed zv\u00fd\u0161enou schopnost v\u00e1zat proteiny a dal\u0161\u00ed makromolekuly.<\/p>\n

Funk\u010dn\u00ed role chemick\u00e9ho slo\u017een\u00ed<\/strong><\/p>\n

Antioxida\u010dn\u00ed aktivita<\/strong>Fenolick\u00e9 hydroxylov\u00e9 skupiny daruj\u00ed atomy vod\u00edku k neutralizaci voln\u00fdch radik\u00e1l\u016f.
Chelace<\/strong>Polyfenoly mohou v\u00e1zat kovov\u00e9 ionty, \u010d\u00edm\u017e sni\u017euj\u00ed oxidaci katalyzovanou kovy.
Interakce s biomolekulami: Schopnost interakce s proteiny a lipidy ovliv\u0148uje jejich roli ve zdrav\u00ed a metabolismu.<\/p>\n

Stru\u010dn\u011b \u0159e\u010deno, chemick\u00e9 slo\u017een\u00ed polyfenol\u016f \u2013 vyzna\u010duj\u00edc\u00ed se jejich fenolickou strukturou, hydroxyla\u010dn\u00edmi vzorci a rozmanitost\u00ed funk\u010dn\u00edch skupin \u2013 ur\u010duje jejich biologick\u00e9 role a p\u0159\u00ednosy pro zdrav\u00ed. Jejich \u0161irok\u00e1 rozmanitost a komplexnost je \u010din\u00ed kl\u00ed\u010dov\u00fdmi jak pro obranyschopnost rostlin, tak pro lidskou v\u00fd\u017eivu.<\/p>\n

\"Fenolov\u00e9<\/p>\n

Pochopen\u00ed polyfenol\u016f:<\/strong><\/h2>\n

Polyfenoly jsou p\u0159\u00edrodn\u00ed ochrann\u00e9 slou\u010deniny<\/strong><\/p>\n

Polyfenoly<\/strong> jsou r\u016fznorodou skupinou p\u0159irozen\u011b se vyskytuj\u00edc\u00edch slou\u010denin, kter\u00e9 se nach\u00e1zej\u00ed v rostliny<\/strong>, oslavovan\u00ed pro svou moc antioxida\u010dn\u00ed vlastnosti<\/strong> a \u010detn\u00e9 zdravotn\u00ed p\u0159\u00ednosy<\/strong>. Jsou to sekund\u00e1rn\u00ed metabolity produkovan\u00e9 rostlinami k obran\u011b p\u0159ed ultrafialov\u00fdm z\u00e1\u0159en\u00edm, patogeny a b\u00fdlo\u017eravci.<\/p>\n

U lid\u00ed je konzumace potravin bohat\u00fdch na polyfenoly spojena se zlep\u0161en\u00edm zdrav\u00ed a prevenc\u00ed nemoc\u00ed.<\/p>\n

Druhy polyfenol\u016f<\/strong><\/h3>\n

Polyfenoly se d\u011bl\u00ed do \u010dty\u0159 hlavn\u00edch skupin na z\u00e1klad\u011b jejich chemick\u00e9 struktury:<\/p>\n

Flavonoidy<\/strong>Nejv\u011bt\u0161\u00ed kategorie, zahrnuj\u00edc\u00ed slou\u010deniny jako kvercetin, katechiny a antokyany. Flavonoidy jsou hojn\u011b zastoupeny v ovoci, zelenin\u011b, \u010daji a \u010derven\u00e9m v\u00edn\u011b.
Fenolov\u00e9 kyseliny<\/strong>Tyto slou\u010deniny, jako je kyselina k\u00e1vov\u00e1 a kyselina ferulov\u00e1, se nach\u00e1zej\u00ed v k\u00e1v\u011b, bobul\u00edch a n\u011bkter\u00fdch obilovin\u00e1ch a vykazuj\u00ed siln\u00e9 antioxida\u010dn\u00ed vlastnosti.
Stilbeny<\/strong>Men\u0161\u00ed skupina, jej\u00edm\u017e zn\u00e1m\u00fdm \u010dlenem je resveratrol. B\u011b\u017en\u011b se vyskytuje v \u010derven\u00e9m v\u00edn\u011b a hroznech.
Lignany<\/strong>Lignany, kter\u00e9 se nach\u00e1zej\u00ed v semenech, zejm\u00e9na v ln\u011bn\u00fdch sem\u00ednk\u00e1ch, a v celozrnn\u00fdch obilovin\u00e1ch, jsou zn\u00e1m\u00e9 sv\u00fdmi estrogenem podobn\u00fdmi \u00fa\u010dinky.<\/p>\n

Potravinov\u00e9 zdroje polyfenol\u016f<\/strong><\/h3>\n

Polyfenoly se hojn\u011b vyskytuj\u00ed v \u0159ad\u011b rostlinn\u00fdch potravin. Mezi jejich kl\u00ed\u010dov\u00e9 zdroje pat\u0159\u00ed:<\/p>\n

Ovoce<\/strong>Jablka, bobule, hrozny, t\u0159e\u0161n\u011b a citrusov\u00e9 plody.
Zelenina<\/strong>\u0160pen\u00e1t, cibule a brokolice.
N\u00e1poje<\/strong>\u010caj, k\u00e1va a \u010derven\u00e9 v\u00edno.
Lu\u0161t\u011bniny a o\u0159echy<\/strong>S\u00f3jov\u00e9 boby, \u010do\u010dka, mandle a vla\u0161sk\u00e9 o\u0159echy.
Bylinky a ko\u0159en\u00ed<\/strong>Kurkuma, h\u0159eb\u00ed\u010dek a rozmar\u00fdn.
Olivov\u00fd olej<\/strong>Extra panensk\u00fd olivov\u00fd olej je obzvl\u00e1\u0161t\u011b bohat\u00fdm zdrojem polyfenol\u016f, co\u017e p\u0159isp\u00edv\u00e1 k jeho zdravotn\u00edm p\u0159\u00ednos\u016fm.<\/p>\n

Zdravotn\u00ed p\u0159\u00ednosy polyfenol\u016f<\/strong><\/h3>\n

Ten\/Ta\/To antioxida\u010dn\u00ed aktivita<\/strong> Polyfenoly pom\u00e1haj\u00ed neutralizovat \u0161kodliv\u00e9 voln\u00e9 radik\u00e1ly v t\u011ble a sni\u017euj\u00ed oxida\u010dn\u00ed stres \u2013 faktor spojen\u00fd s chronick\u00fdmi onemocn\u011bn\u00edmi, jako je rakovina, kardiovaskul\u00e1rn\u00ed onemocn\u011bn\u00ed a neurodegenerativn\u00ed poruchy. Zde jsou n\u011bkter\u00e9 kl\u00ed\u010dov\u00e9 v\u00fdhody:<\/p>\n

Zdrav\u00ed srdce<\/strong>Polyfenoly zlep\u0161uj\u00ed endoteli\u00e1ln\u00ed funkci, sni\u017euj\u00ed krevn\u00ed tlak a redukuj\u00ed oxidaci LDL cholesterolu.
Zdrav\u00ed mozku<\/strong>Slou\u010deniny jako flavonoidy mohou zlep\u0161it kognitivn\u00ed funkce a sn\u00ed\u017eit riziko Alzheimerovy choroby.
Protiz\u00e1n\u011btliv\u00e9 \u00fa\u010dinky<\/strong>Polyfenoly moduluj\u00ed z\u00e1n\u011btliv\u00e9 dr\u00e1hy a zm\u00edr\u0148uj\u00ed p\u0159\u00edznaky onemocn\u011bn\u00ed, jako je artritida.
Prevence rakoviny<\/strong>Jejich role v ochran\u011b DNA p\u0159ed po\u0161kozen\u00edm a inhibici r\u016fstu n\u00e1dor\u016f je p\u0159edm\u011btem rozs\u00e1hl\u00e9ho studia.<\/p>\n

Biologick\u00e1 dostupnost a absorpce<\/strong><\/h3>\n

Ne v\u0161echny polyfenoly jsou stejn\u011b biologicky dostupn\u00e9. Jejich vst\u0159eb\u00e1v\u00e1n\u00ed ovliv\u0148uj\u00ed faktory, jako je p\u0159\u00edprava j\u00eddla, st\u0159evn\u00ed mikrobiota a individu\u00e1ln\u00ed metabolismus. Fermentovan\u00e9 potraviny a n\u00e1poje \u010dasto zlep\u0161uj\u00ed biologickou dostupnost polyfenol\u016f.<\/p>\n

V\u00fdzvy a v\u00fdzkum<\/strong><\/p>\n

P\u0159esto\u017ee jsou zdravotn\u00ed p\u0159\u00ednosy polyfenol\u016f dob\u0159e zdokumentov\u00e1ny, st\u00e1le existuje probl\u00e9m s \u00fapln\u00fdm pochopen\u00edm jejich mechanism\u016f. V\u00fdzkum nad\u00e1le zkoum\u00e1 optim\u00e1ln\u00ed \u00farovn\u011b p\u0159\u00edjmu, interakce s jin\u00fdmi \u017eivinami a dlouhodob\u00e9 \u00fa\u010dinky na zdrav\u00ed.<\/p>\n

\u2013 \u2013 \u2013<\/p>\n

Polyfenoly jsou nezbytn\u00e9 pro udr\u017een\u00ed zdrav\u00ed a prevenci nemoc\u00ed. Strava bohat\u00e1 na potraviny obsahuj\u00edc\u00ed polyfenoly podporuje celkovou pohodu, d\u00edky \u010demu\u017e jsou polyfenoly nezbytn\u00e9 pro vyv\u00e1\u017een\u00fd a zdrav\u00ed prosp\u011b\u0161n\u00fd \u017eivotn\u00ed styl<\/strong>. Za\u010dlen\u011bn\u00ed r\u016fzn\u00fdch druh\u016f ovoce, zeleniny, o\u0159ech\u016f a vysoce kvalitn\u00ed olivov\u00fd olej<\/strong> m\u016f\u017eete zajistit, abyste skl\u00edzeli v\u00fdhody t\u011bchto siln\u00fdch rostlinn\u00fdch slou\u010denin.<\/p>\n

Polyfenoly v olivov\u00e9m oleji (EVVO \u2013 extra panensk\u00fd olivov\u00fd olej):<\/strong><\/h2>\n

\"kategorie<\/p>\n

Antioxida\u010dn\u00ed chemick\u00e9 slou\u010deniny v extra panensk\u00e9m olivov\u00e9m oleji a stoln\u00edch oliv\u00e1ch<\/strong><\/p>\n

\"Antioxida\u010dn\u00ed<\/p>\n

Chemick\u00e9 struktury polyfenol\u016f identifikovan\u00fdch v extraktech olivov\u00e9ho oleje<\/strong><\/p>\n

\"Chemick\u00e9<\/p>\n

Olivov\u00fd olej bohat\u00fd na polyfenoly \u2013 zdravotn\u00ed p\u0159\u00ednosy podle typu polyfenolick\u00fdch slou\u010denin<\/strong><\/p>\n

\"Olivov\u00fd https:\/\/youtu.be\/H5mhYpKUlgk?feature=shared<\/p>\n

\u201c\u00da\u010delem j\u00eddla je dostat olivov\u00fd olej do \u00fast.<\/strong>\u201dTo je jedno z obl\u00edben\u00fdch r\u010den\u00ed Dr. Gundryho. Pro\u010d je tak posedl\u00fd olivov\u00fdm olejem? V tomto videu se dozv\u00edte, pro\u010d je olivov\u00fd olej a polyfenoly, kter\u00e9 obsahuje, jednou z nejlep\u0161\u00edch v\u011bc\u00ed pro va\u0161e zdrav\u00ed.\u201c.<\/p>\n

Antioxidanty v \u0159eck\u00fdch panensk\u00fdch olivov\u00fdch olej\u00edch<\/h2>\n

Tabulka 2. Jednotliv\u00e9 fenolov\u00e9 slou\u010deniny uveden\u00e9 v \u0159eck\u00fdch panensk\u00fdch olivov\u00fdch olej\u00edch.<\/h3>\n

(zdroj: https:\/\/www.mdpi.com\/2076-3921\/3\/2\/387)<\/p>\n

\"jak<\/p>\n

Tabulka 2.<\/b> Jednotliv\u00e9 fenolov\u00e9 slou\u010deniny uveden\u00e9 v \u0158eck\u00e9 panensk\u00e9 olivov\u00e9 oleje<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Analytick\u00e1 technika<\/th>\nKultivar<\/th>\nN<\/th>\nSlou\u010deniny<\/th>\n\u00a0<\/th>\n<\/tr>\n<\/thead>\n
HPLC<\/td>\nNS<\/td>\n24<\/td>\nHydroxytyrosol, tyrosol<\/td>\n\u00a0<\/td>\n<\/tr>\n
HPLC r\u016fzn\u00e9 detektory<\/td>\nNS<\/td>\nNen\u00ed uvedeno<\/td>\nHydroxytyrosol, tyrosol, kyselina vanilkov\u00e1, kyselina p-hydroxybenzoov\u00e1, kyselina syringov\u00e1, o-kumarov\u00e1, kyselina p-kumarov\u00e1, kyselina gallov\u00e1, kyselina homovanilov\u00e1, kyselina ferulov\u00e1<\/td>\n\u00a0<\/td>\n<\/tr>\n
HPLC<\/td>\nNS Zakalen\u00e9 a filtrovan\u00e9 oleje<\/td>\n6<\/td>\nHydroxytyrosol, tyrosol<\/td>\n\u00a0<\/td>\n<\/tr>\n
HPLC<\/td>\nKoroneiki<\/td>\n8<\/td>\nHydroxytyrosol, tyrosol, oleuropeinov\u00fd aglykon, dialdehydick\u00e1 forma kyseliny elenolov\u00e9 v\u00e1zan\u00e1 na OH-tyrosol, dialdehydick\u00e1 forma kyseliny elenolov\u00e9 v\u00e1zan\u00e1 na tyrosol, deriv\u00e1t tyrosolu, kyselina k\u00e1vov\u00e1, kyselina vanilkov\u00e1<\/td>\n\u00a0<\/td>\n<\/tr>\n
LC-SPE-NMR<\/td>\nKoroneiki Kolovi<\/td>\n2 2<\/td>\nHydroxytyrosol, tyrosol, hydroxytyrosol-acet\u00e1t, tyrosol-acet\u00e1t, velk\u00e9 mno\u017estv\u00ed deriv\u00e1t\u016f sekoiridoid\u016f v\u010detn\u011b kyseliny elenolov\u00e9, kyseliny vanilkov\u00e9, vanilinu, kyseliny p-kumarov\u00e9, pinoresinolu, 1-acetoxypinoresinolu, apigeninu, luteolinu<\/td>\n\u00a0<\/td>\n<\/tr>\n
31<\/sup>13P-NMR<\/td>\nKoroneiki Mastoeidis<\/td>\n2 2<\/td>\nCelkov\u00fd a voln\u00fd hydroxytyrosol a tyrosol *, vanilin, kyselina vanilkov\u00e1, kyselina homovanilov\u00e1, (+)-pinoresinol, (+)-1-acetoxypinoresinol, syringaresinol, luteolin, apigenin<\/td>\n\u00a0<\/td>\n<\/tr>\n
1<\/sup>H-NMR, 31<\/sup>13P-NMR a HPLC<\/td>\nKoroneiki, Kolovi, Mastoeidis *<\/td>\n111<\/td>\nCelkov\u00fd a voln\u00fd hydroxytyrosol a tyrosol, (+)-pinoresinol, (+) 1-acetoxypinoresinol, luteolin, apigenin<\/td>\n\u00a0<\/td>\n<\/tr>\n
1<\/sup>H-NMR, 31<\/sup>13P-NMR<\/td>\nKoroneiki<\/td>\n131<\/td>\nCelkov\u00fd a voln\u00fd hydroxytyrosol a tyrosol, kyselina p-kumarov\u00e1, homovanilov\u00fd alkohol, (+)-pinoresinol, (+)-1-acetoxypinoresinol, syringaresinol, luteolin, apigenin<\/td>\n\u00a0<\/td>\n<\/tr>\n
1<\/sup>H-NMR, 31<\/sup>13P-NMR<\/td>\nKoroneiki<\/td>\n4<\/td>\nCelkov\u00fd hydroxytyrosol a tyrosol, aldehydov\u00e1 forma oleuropeinu, aglykon ligstrosidu, aldehydov\u00e1 forma oleuropeinu a ligstrosidu, dialdehydov\u00e1 forma dekarboxymethyloleuropeinu a ligstrosidu, kyselina p-kumarov\u00e1, vanilin, kyselina vanilkov\u00e1, homovanilov\u00fd alkohol, (+)-pinoresinol, (+)-1-acetoxypinoresinol, syringaresinol, apigenin<\/td>\n\u00a0<\/td>\n<\/tr>\n
1<\/sup>H-NMR, 31<\/sup>13P-NMR<\/td>\nAdramitini, Koroneiki, Throumbolia, Mastoeidis<\/td>\n221<\/td>\nCelkov\u00fd a voln\u00fd hydroxytyrosol a tyrosol, kyselina p-kumarov\u00e1, homovanilov\u00fd alkohol, (+)-pinoresinol, (+)-1-acetoxypinoresinol, syringaresinol, luteolin, apigenin<\/td>\n\u00a0<\/td>\n<\/tr>\n
HPLC<\/td>\nZavla\u017eovan\u00e1 vs. nezavla\u017eovan\u00e1 oblast Koroneiki<\/td>\n6<\/td>\nCelkov\u00fd hydroxytyrosol a tyrosol, kyselina p-kumarov\u00e1, homovanilov\u00fd alkohol, (+)-pinoresinol, (+)-1-acetoxypinoresinol, syringaresinol, luteolin, apigenin<\/td>\n\u00a0<\/td>\n<\/tr>\n
HPLC<\/td>\nDvouf\u00e1zov\u00e9 vs. t\u0159\u00edf\u00e1zov\u00e9 dekant\u00e9ry Koroneiki<\/td>\n9<\/td>\nCelkov\u00fd hydroxytyrosol a tyrosol, oleuropeinov\u00fd aglykon, dialdehydick\u00e1 forma kyseliny elenolov\u00e9 v\u00e1zan\u00e1 na OH-tyrosol, dialdehydick\u00e1 forma kyseliny elenolov\u00e9 v\u00e1zan\u00e1 na tyrosol, deriv\u00e1t tyrosolu<\/td>\n\u00a0<\/td>\n<\/tr>\n
HPLC\/MSD<\/td>\nMastoeidis<\/td>\n3<\/td>\nTyrosol, kyselina vanilkov\u00e1, luteolin, apigenin<\/td>\n\u00a0<\/td>\n<\/tr>\n
1<\/sup>H-NMR<\/td>\n13 kultivar\u016f n **<\/td>\n158<\/td>\nOleocanthal, oleacein<\/td>\n\u00a0<\/td>\n<\/tr>\n
LC-MS<\/td>\nKoroneiki Lianolia<\/td>\n20 20<\/td>\nHydroxytyrosol, tyrosol, oleaceinov\u00fd aglykon, aldehydov\u00e1 forma oleuropeinov\u00e9ho aglykonu, oleocanthalov\u00fd aglykon, aldehydov\u00e1 forma ligstrosidov\u00e9ho aglykonu, kyselina p-kumarov\u00e1, kyselina ferulov\u00e1, kyselina vanilkov\u00e1, 1-acetoxypinoresinol, apigenin, luteolin<\/td>\n\u00a0<\/td>\n<\/tr>\n
HPLC-GCMS<\/td>\nLianolia<\/td>\nNen\u00ed uvedeno<\/td>\nHydroxytyrosol, tyrosol a jejich deriv\u00e1ty<\/td>\n\u00a0<\/td>\n<\/tr>\n
HPLC<\/td>\nKoroneiki<\/td>\n20<\/td>\nCelkov\u00fd hydroxytyrosol a tyrosol<\/td>\n\u00a0<\/td>\n<\/tr>\n
HPLC-Orbitrap-HRMS\/MS<\/td>\nKoroneiki<\/td>\nNen\u00ed uvedeno<\/td>\nIdentifikov\u00e1no 25 slou\u010denin, kvantifikov\u00e1no: celkov\u00fd hydroxytyrosol, celkov\u00fd tyrosol, aldehydick\u00e1 forma oleuropeinu, aglykon oleuropeinu, aldehydick\u00e1 forma oleuropeinu a ligstrosidu, oleocanthal, oleacein<\/td>\n\u00a0<\/td>\n<\/tr>\n
HPLC<\/td>\nThroumbolia, Koroneiki 3 f\u00e1ze zr\u00e1n\u00ed<\/td>\n6<\/td>\nCelkov\u00fd hydroxytyrosol a tyrosol, oleuropeinov\u00fd aglykon, dialdehydick\u00e1 forma kyseliny elenolov\u00e9 v\u00e1zan\u00e1 na hydroxytyrosol, dialdehydick\u00e1 forma kyseliny elenolov\u00e9 v\u00e1zan\u00e1 na tyrosol<\/td>\n\u00a0<\/td>\n<\/tr>\n
GC-MS, deriv\u00e1ty TMS<\/td>\nKoroneiki<\/td>\n1<\/td>\nVoln\u00fd hydroxytyrosol a tyrosol, kyselina p-kumarov\u00e1, vanilin, kyselina vanilkov\u00e1, kyselina p-hydroxybenzoov\u00e1, kyselina ferulov\u00e1, kyselina p-hydroxyfenyloctov\u00e1, homovanilov\u00fd alkohol, kaempferol<\/td>\n\u00a0<\/td>\n<\/tr>\n
GC-MS, deriv\u00e1ty TMS<\/td>\nKoroneiki<\/td>\n1<\/td>\nVoln\u00fd hydroxytyrosol a tyrosol, kyselina k\u00e1vov\u00e1, kyselina p-kumarov\u00e1, vanilin, kyselina vanilkov\u00e1, kyselina p-hydroxybenzoov\u00e1, kyselina ferulov\u00e1, kyselina p-hydroxyfenyloctov\u00e1, kyselina syringov\u00e1, kyselina sko\u0159icov\u00e1, homovanilov\u00fd alkohol, kyselina protokatechuov\u00e1, kaempferol<\/td>\n\u00a0<\/td>\n<\/tr>\n
GC-MS, deriv\u00e1ty TMS<\/td>\nKoroneiki 2 roky sklizn\u011b organick\u00e9 vs. konven\u010dn\u00ed<\/td>\n32<\/td>\nVoln\u00fd hydroxytyrosol a tyrosol, kyselina k\u00e1vov\u00e1, kyselina p-kumarov\u00e1, kyselina vanilkov\u00e1, kyselina ferulov\u00e1, kyselina p-hydroxybenzoov\u00e1, kyselina syringov\u00e1, kyselina sko\u0159icov\u00e1, homovanilov\u00fd alkohol, kyselina protokatechov\u00e1<\/td>\n\u00a0<\/td>\n<\/tr>\n
GC-MS, deriv\u00e1ty TMS<\/td>\nKoroneiki 3 f\u00e1ze zr\u00e1n\u00ed<\/td>\n3<\/td>\nVoln\u00fd hydroxytyrosol a tyrosol, kyselina k\u00e1vov\u00e1, kyselina p-kumarov\u00e1, kyselina vanilkov\u00e1, kyselina p-hydroxybenzoov\u00e1, kyselina ferulov\u00e1, kyselina sko\u0159icov\u00e1, homovanilov\u00fd alkohol, kaempferol, naringenin, genistein<\/td>\n\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

NS: neuvedeno; celkov\u00fd hydroxytyrosol a celkov\u00fd tyrosol: sou\u010det voln\u00fdch a esterifikovan\u00fdch forem obou fenylalkohol\u016f; *: Kultivar Mastoeidis je tak\u00e9 ozna\u010dov\u00e1n jako \u201cAthinolia\u201d nebo \u201cTsounati\u201d; **: Adramytini, Agouromanaki, Athinolia, Chalkidiki, Conservolia, Kolovi, Koroneiki, Koutsourolia, Lianolia, Manaki, Megaritiki, Throuba, Sylvestris; TMS: trimethylsilyl.<\/p>\n

Souvisej\u00edc\u00ed \u010dl\u00e1nky:<\/h2>\n

Nov\u00fd v\u00fdzkum odhaluje dopad malaxace na fenolick\u00fd profil olivov\u00e9ho oleje<\/a><\/h3>\n

Ceny olivov\u00e9ho oleje v roce 2023 \u2013 pro\u010d ceny olivov\u00e9ho oleje vzrostly<\/a><\/h3>\n

Olivov\u00fd olej: Mezin\u00e1rodn\u00ed produkce a spot\u0159eba olivov\u00e9ho oleje \u2013 Produkce a spot\u0159eba olivov\u00e9ho oleje v \u0158ecku<\/a><\/h3>\n

Obrovsk\u00fd pokles celosv\u011btov\u00e9 produkce olivov\u00e9ho oleje (2023) \u2013 ale velk\u00fd n\u00e1r\u016fst produkce v \u0158ecku<\/a><\/h3>\n

\"\u0158eck\u00fd Velkoobchod s olivov\u00fdm olejem \u2013 Dodavatel\u00e9 a distributo\u0159i velkoobchodu s olivov\u00fdm olejem<\/p>\n

CRITIDA BIO KR\u00c9TSK\u00dd OLIVOV\u00dd OLEJ \u2013 V\u00fdrobci pr\u00e9miov\u00fdch kr\u00e9tsk\u00fdch kulin\u00e1\u0159sk\u00fdch produkt\u016f: Na\u0161e potravin\u00e1\u0159sk\u00e9 v\u00fdrobky se od roku 1998 vyv\u00e1\u017eej\u00ed do v\u00edce ne\u017e 40 zem\u00ed sv\u011bta \u2013 P\u0159idejte se k n\u00e1m! <\/a><\/h2>\n

Jsme rodinn\u00e1 firma s tradic\u00ed (zalo\u017eena 1912) zab\u00fdvaj\u00edc\u00ed se v\u00fdrobou olivov\u00e9ho oleje EVOO na ostrov\u011b KR\u00c9TA v \u0158ECKU. N\u00e1\u0161 pr\u00e9miov\u00fd kr\u00e9tsk\u00fd extra panensk\u00fd olivov\u00fd olej a kulin\u00e1\u0159sk\u00e9 v\u00fdrobky se vyv\u00e1\u017eej\u00ed do v\u00edce ne\u017e 40 zem\u00ed sv\u011bta pe\u010dliv\u011b vybran\u00e9 s\u00edti partner\u016f. KONTAKTUJTE N\u00c1S A STA\u0147TE SE NA\u0160\u00cdM DAL\u0160\u00cdM CENN\u00ddM OBCHODN\u00cdM PARTNEREM! pro extra panensk\u00fd olivov\u00fd olej (EVOO) \u2013 Bio (Bio) extra panensk\u00fd olivov\u00fd olej (Organic EVOO) \u2013 \u0158eck\u00e9 stoln\u00ed olivy \u2013 Balsamikov\u00e9 octy \u2013 Lah\u016fdky, v\u0161e z KR\u00c9TY V \u0158ECKU<\/p>\n

P\u0159idejte se k n\u00e1m a sta\u0148te se dodavatelem \/ velkoobchodn\u00edkem olivov\u00e9ho oleje! <\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Co jsou polyfenoly? Potraviny bohat\u00e9 na polyfenoly \u2013 Polyfenoly v olivov\u00e9m oleji \u2013 Zdravotn\u00ed p\u0159\u00ednosy polyfenol\u016f Polyfenolick\u00e9 slou\u010deniny<\/p>","protected":false},"author":5,"featured_media":1042,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[104],"tags":[118,120,114,296,297,298,299,300,261],"class_list":["post-1041","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-evoo","tag-extra-virgin-olive-oil","tag-healthy-diet","tag-healthy-foods","tag-high-polyphenolic-evoo","tag-high-polyphenolic-extra-virgin-olive-oil","tag-high-polyphenolic-olive-oil","tag-olive-oil-polyphenols","tag-polyphenols"],"permalink_manager":null,"_links":{"self":[{"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/posts\/1041","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/comments?post=1041"}],"version-history":[{"count":0,"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/posts\/1041\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/media\/1042"}],"wp:attachment":[{"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/media?parent=1041"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/categories?post=1041"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/tags?post=1041"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}