{"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\/sk\/polyphenols-what-are-polyphenols-rich-foods-in-olive-oil-healyh-benefits\/","title":{"rendered":"\u010co s\u00fa polyfenoly? Potraviny bohat\u00e9 na polyfenoly \u2013 Polyfenoly v olivovom oleji \u2013 Zdravotn\u00e9 pr\u00ednosy"},"content":{"rendered":"
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\n

\u010co s\u00fa polyfenoly? Potraviny bohat\u00e9 na polyfenoly \u2013 Polyfenoly v olivovom oleji \u2013 Zdravotn\u00e9 pr\u00ednosy polyfenolov<\/h1>\n

Polyfenolick\u00e9 zl\u00fa\u010deniny \u2013 kyselina polyfenolov\u00e1 \u2013 polyfenolick\u00e9 flavonoidy \u2013 polyfenolick\u00e9 antioxidanty v olivovom oleji<\/h2>\n

Polyfenoly: Chemick\u00e9 zlo\u017eenie<\/strong><\/h2>\n

Polyfenoly<\/strong> s\u00fa organick\u00e9 zl\u00fa\u010deniny charakterizovan\u00e9 pr\u00edtomnos\u0165ou viacer\u00fdch fenolov\u00fdch jednotiek vo svojej chemickej \u0161trukt\u00fare. Samotn\u00fd fenol je benz\u00e9nov\u00fd kruh s pripojenou hydroxylovou (-OH) skupinou. Polyfenoly s\u00fa definovan\u00e9 t\u00fdm, \u017ee maj\u00fa viac ako jednu fenolov\u00fa jednotku a ich \u0161trukt\u00fara ur\u010duje ich funkciu, biologick\u00fa aktivitu a klasifik\u00e1ciu. V rastlin\u00e1ch sa syntetizuj\u00fa dvoma hlavn\u00fdmi cestami: \u0161ikim\u00e1t<\/strong> dr\u00e1ha (dr\u00e1ha kyseliny \u0161ikimovej) a fenylpropanoid<\/strong> cesta.<\/p>\n

V\u0161eobecn\u00e9 chemick\u00e9 vlastnosti<\/strong><\/h3>\n

Fenolov\u00e1 \u0161trukt\u00fara:<\/strong> Polyfenoly s\u00fa zalo\u017een\u00e9 na aromatick\u00fdch kruhoch viazan\u00fdch na hydroxylov\u00e9 skupiny.
Funk\u010dn\u00e9 skupiny:<\/strong> Okrem hydroxylov\u00fdch skup\u00edn polyfenoly \u010dasto obsahuj\u00fa aj in\u00e9 funk\u010dn\u00e9 skupiny, ako s\u00fa metoxylov\u00e9 (-OCH\u2083) a karboxylov\u00e9 (-COOH) skupiny, ktor\u00e9 ovplyv\u0148uj\u00fa ich rozpustnos\u0165 a biologick\u00fa aktivitu.
Molekulov\u00e1 hmotnos\u0165:<\/strong> Polyfenoly sa pohybuj\u00fa od mal\u00fdch molek\u00fal, ako s\u00fa fenolov\u00e9 kyseliny, a\u017e po ve\u013ek\u00e9, komplexn\u00e9 polym\u00e9ry, ako s\u00fa triesloviny.<\/p>\n

Klasifik\u00e1cia polyfenolov pod\u013ea \u0161trukt\u00fary<\/strong><\/p>\n

Polyfenoly sa vo v\u0161eobecnosti delia do nasleduj\u00facich kateg\u00f3ri\u00ed:<\/p>\n

Flavonoidy<\/strong>
\u0160trukt\u00fara jadra: C6-C3-C6 (dva aromatick\u00e9 kruhy spojen\u00e9 trojuhl\u00edkov\u00fdm most\u00edkom).
Podtriedy: Flavonoidy sa \u010falej kategorizuj\u00fa na z\u00e1klade oxida\u010dn\u00e9ho a substitu\u010dn\u00e9ho vzorca ich centr\u00e1lneho kruhu:
Flavonoly (napr. kvercet\u00edn, kaempferol)
Flav\u00f3ny (napr. luteol\u00edn, apigen\u00edn)
Izoflav\u00f3ny (napr. geniste\u00edn, daidze\u00edn)
Flavan-3-oly (napr. katech\u00edny, epikatech\u00edny)
Antoky\u00e1ny (napr. kyanid\u00edn, malvid\u00edn).
Zdroje: Nach\u00e1dza sa v ovoc\u00ed, zelenine, \u010daji a v\u00edne.<\/p>\n

Fenolov\u00e9 kyseliny<\/strong>
Z\u00e1kladn\u00e1 \u0161trukt\u00fara: Na b\u00e1ze kyseliny benzoovej alebo deriv\u00e1tov kyseliny \u0161koricovej.
Pr\u00edklady: kyselina galov\u00e1, kyselina k\u00e1vov\u00e1, kyselina ferulov\u00e1 a kyselina p-kumarov\u00e1.
Zdroje: Nach\u00e1dza sa v k\u00e1ve, bobu\u013eovom ovoc\u00ed a celozrnn\u00fdch obilnin\u00e1ch.<\/p>\n

Stilb\u00e9ny<\/strong>
\u0160trukt\u00fara jadra: C6-C2-C6 (dva aromatick\u00e9 kruhy spojen\u00e9 dvojuhl\u00edkov\u00fdm etyl\u00e9nov\u00fdm most\u00edkom).
Pr\u00edklad: Resveratrol.
Zdroje: Hrozno, v\u00edno a ara\u0161idy.<\/p>\n

Lignany<\/strong>
Z\u00e1kladn\u00e1 \u0161trukt\u00fara: Odvoden\u00e1 dimeriz\u00e1ciou dvoch fenylpropanoidov\u00fdch jednotiek.
Pr\u00edklady: Sekoizolariciresinol a matairesinol.
Zdroje: Semen\u00e1 (najm\u00e4 \u013eanov\u00e9 semienka), obilniny a zelenina.<\/p>\n

Tan\u00edny<\/strong>
Z\u00e1kladn\u00e1 \u0161trukt\u00fara: Ve\u013ek\u00e9 polym\u00e9rne molekuly zlo\u017een\u00e9 z monom\u00e9rov flavonoidov alebo fenolov\u00fdch kysel\u00edn.
Typy:
Hydrolyzovate\u013en\u00e9 triesloviny: Na b\u00e1ze kyseliny galovej alebo kyseliny ellagovej.
Kondenzovan\u00e9 triesloviny: Polym\u00e9ry flavan-3-olov.
Zdroje: Nach\u00e1dza sa v \u010daji, v\u00edne a niektor\u00fdch druhoch ovocia.<\/p>\n

K\u013e\u00fa\u010dov\u00e9 chemick\u00e9 vlastnosti<\/strong><\/h3>\n

Hydroxyl\u00e1cia<\/strong>Po\u010det a poloha hydroxylov\u00fdch skup\u00edn ovplyv\u0148uj\u00fa antioxida\u010dn\u00fa aktivitu.
Konjug\u00e1cia<\/strong>Polyfenoly \u010dasto existuj\u00fa ako glykozidy viazan\u00e9 na molekuly cukru, \u010do ovplyv\u0148uje ich rozpustnos\u0165 a biologick\u00fa dostupnos\u0165.
Polymeriz\u00e1cia<\/strong>V\u00e4\u010d\u0161ie polyfenoly (ako triesloviny) maj\u00fa zv\u00fd\u0161en\u00fa schopnos\u0165 viaza\u0165 prote\u00edny a in\u00e9 makromolekuly.<\/p>\n

Funk\u010dn\u00e1 \u00faloha chemick\u00e9ho zlo\u017eenia<\/strong><\/p>\n

Antioxida\u010dn\u00e1 aktivita<\/strong>Fenolov\u00e9 hydroxylov\u00e9 skupiny daruj\u00fa at\u00f3my vod\u00edka na neutraliz\u00e1ciu vo\u013en\u00fdch radik\u00e1lov.
Chel\u00e1cia<\/strong>Polyfenoly dok\u00e1\u017eu viaza\u0165 kovov\u00e9 i\u00f3ny, \u010d\u00edm zni\u017euj\u00fa oxid\u00e1ciu katalyzovan\u00fa kovmi.
Interakcia s biomolekulami: Schopnos\u0165 interagova\u0165 s prote\u00ednmi a lipidmi ovplyv\u0148uje ich \u00falohu v zdrav\u00ed a metabolizme.<\/p>\n

Stru\u010dne povedan\u00e9, chemick\u00e9 zlo\u017eenie polyfenolov \u2013 charakterizovan\u00e9 ich fenolickou \u0161trukt\u00farou, hydroxyla\u010dn\u00fdmi vzormi a rozmanitos\u0165ou funk\u010dn\u00fdch skup\u00edn \u2013 ur\u010duje ich biologick\u00e9 \u00falohy a zdravotn\u00e9 pr\u00ednosy. Ich \u0161irok\u00e1 rozmanitos\u0165 a komplexnos\u0165 ich rob\u00ed k\u013e\u00fa\u010dov\u00fdmi pre obranyschopnos\u0165 rastl\u00edn aj pre \u013eudsk\u00fa v\u00fd\u017eivu.<\/p>\n

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

Pochopenie polyfenolov:<\/strong><\/h2>\n

Polyfenoly s\u00fa pr\u00edrodn\u00e9 ochrann\u00e9 zl\u00fa\u010deniny<\/strong><\/p>\n

Polyfenoly<\/strong> s\u00fa rozmanitou skupinou prirodzene sa vyskytuj\u00facich zl\u00fa\u010den\u00edn nach\u00e1dzaj\u00facich sa v rastliny<\/strong>, oslavovan\u00ed pre svoju moc antioxida\u010dn\u00e9 vlastnosti<\/strong> a po\u010detn\u00e9 zdravotn\u00e9 v\u00fdhody<\/strong>. S\u00fa to sekund\u00e1rne metabolity produkovan\u00e9 rastlinami na ochranu pred ultrafialov\u00fdm \u017eiaren\u00edm, patog\u00e9nmi a bylino\u017eravcami.<\/p>\n

U \u013eud\u00ed sa konzum\u00e1cia potrav\u00edn bohat\u00fdch na polyfenoly sp\u00e1ja so zlep\u0161en\u00edm zdravia a prevenciou chor\u00f4b.<\/p>\n

Druhy polyfenolov<\/strong><\/h3>\n

Polyfenoly sa delia do \u0161tyroch hlavn\u00fdch skup\u00edn na z\u00e1klade ich chemickej \u0161trukt\u00fary:<\/p>\n

Flavonoidy<\/strong>Najv\u00e4\u010d\u0161ia kateg\u00f3ria, vr\u00e1tane zl\u00fa\u010den\u00edn ako kvercet\u00edn, katech\u00edny a antoky\u00e1ny. Flavonoidy s\u00fa hojne zast\u00fapen\u00e9 v ovoc\u00ed, zelenine, \u010daji a \u010dervenom v\u00edne.
Fenolov\u00e9 kyseliny<\/strong>Tieto zl\u00fa\u010deniny, ako je kyselina k\u00e1vov\u00e1 a kyselina ferulov\u00e1, sa nach\u00e1dzaj\u00fa v k\u00e1ve, bobu\u013eov\u00fdch plodoch a niektor\u00fdch obilnin\u00e1ch a vykazuj\u00fa siln\u00e9 antioxida\u010dn\u00e9 vlastnosti.
Stilb\u00e9ny<\/strong>Men\u0161ia skupina, ktorej zn\u00e1mym \u010dlenom je resveratrol. Be\u017ene sa nach\u00e1dza v \u010dervenom v\u00edne a hrozne.
Lignany<\/strong>Lignany, ktor\u00e9 sa nach\u00e1dzaj\u00fa v semen\u00e1ch, najm\u00e4 v \u013eanov\u00fdch semen\u00e1ch a celozrnn\u00fdch v\u00fdrobkoch, s\u00fa zn\u00e1me svojimi \u00fa\u010dinkami podobn\u00fdmi estrog\u00e9nu.<\/p>\n

Potravinov\u00e9 zdroje polyfenolov<\/strong><\/h3>\n

Polyfenoly s\u00fa bohato zast\u00fapen\u00e9 v r\u00f4znych rastlinn\u00fdch potravin\u00e1ch. Medzi ich k\u013e\u00fa\u010dov\u00e9 zdroje patria:<\/p>\n

Ovocie<\/strong>Jablk\u00e1, bobu\u013eov\u00e9 ovocie, hrozno, \u010dere\u0161ne a citrusov\u00e9 plody.
Zelenina<\/strong>\u0160pen\u00e1t, cibu\u013ea a brokolica.
N\u00e1poje<\/strong>\u010caj, k\u00e1va a \u010derven\u00e9 v\u00edno.
Strukoviny a orechy<\/strong>S\u00f3jov\u00e9 b\u00f4by, \u0161o\u0161ovica, mandle a vla\u0161sk\u00e9 orechy.
Bylinky a koreniny<\/strong>Kurkuma, klin\u010deky a rozmar\u00edn.
Olivov\u00fd olej<\/strong>Extra panensk\u00fd olivov\u00fd olej je obzvl\u00e1\u0161\u0165 bohat\u00fdm zdrojom polyfenolov, \u010do prispieva k jeho zdravotn\u00fdm v\u00fdhod\u00e1m.<\/p>\n

Zdravotn\u00e9 pr\u00ednosy polyfenolov<\/strong><\/h3>\n

Ten\/T\u00e1\/To antioxida\u010dn\u00e1 aktivita<\/strong> Polyfenoly pom\u00e1haj\u00fa neutralizova\u0165 \u0161kodliv\u00e9 vo\u013en\u00e9 radik\u00e1ly v tele, \u010d\u00edm zni\u017euj\u00fa oxida\u010dn\u00fd stres \u2013 faktor spojen\u00fd s chronick\u00fdmi ochoreniami, ako je rakovina, kardiovaskul\u00e1rne ochorenia a neurodegenerat\u00edvne poruchy. Tu s\u00fa niektor\u00e9 k\u013e\u00fa\u010dov\u00e9 v\u00fdhody:<\/p>\n

Zdravie srdca<\/strong>Polyfenoly zlep\u0161uj\u00fa endotelov\u00fa funkciu, zni\u017euj\u00fa krvn\u00fd tlak a zni\u017euj\u00fa oxid\u00e1ciu LDL cholesterolu.
Zdravie mozgu<\/strong>Zl\u00fa\u010deniny ako flavonoidy m\u00f4\u017eu zlep\u0161i\u0165 kognit\u00edvne funkcie a zn\u00ed\u017ei\u0165 riziko Alzheimerovej choroby.
Protiz\u00e1palov\u00e9 \u00fa\u010dinky<\/strong>Polyfenoly moduluj\u00fa z\u00e1palov\u00e9 dr\u00e1hy a zmier\u0148uj\u00fa pr\u00edznaky ochoren\u00ed, ako je artrit\u00edda.
Prevencia rakoviny<\/strong>Ich \u00faloha v ochrane DNA pred po\u0161koden\u00edm a inhib\u00edcii rastu n\u00e1dorov je predmetom rozsiahleho v\u00fdskumu.<\/p>\n

Biologick\u00e1 dostupnos\u0165 a absorpcia<\/strong><\/h3>\n

Nie v\u0161etky polyfenoly s\u00fa rovnako biologicky dostupn\u00e9. Faktory ako pr\u00edprava jedla, \u010drevn\u00e1 mikrobiota a individu\u00e1lny metabolizmus ovplyv\u0148uj\u00fa ich vstreb\u00e1vanie. Fermentovan\u00e9 potraviny a n\u00e1poje \u010dasto zlep\u0161uj\u00fa biologick\u00fa dostupnos\u0165 polyfenolov.<\/p>\n

V\u00fdzvy a v\u00fdskum<\/strong><\/p>\n

Hoci s\u00fa zdravotn\u00e9 pr\u00ednosy polyfenolov dobre zdokumentovan\u00e9, st\u00e1le pretrv\u00e1vaj\u00fa v\u00fdzvy v \u00faplnom pochopen\u00ed ich mechanizmov. V\u00fdskum na\u010falej sk\u00fama optim\u00e1lne \u00farovne pr\u00edjmu, interakcie s in\u00fdmi \u017eivinami a dlhodob\u00e9 \u00fa\u010dinky na zdravie.<\/p>\n

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

Polyfenoly s\u00fa nevyhnutn\u00e9 pre udr\u017eanie zdravia a prevenciu chor\u00f4b. Strava bohat\u00e1 na potraviny obsahuj\u00face polyfenoly podporuje celkov\u00fa pohodu, v\u010faka \u010domu s\u00fa polyfenoly nevyhnutn\u00e9 pre vyv\u00e1\u017een\u00fd a zdraviu prospe\u0161n\u00fd \u017eivotn\u00fd \u0161t\u00fdl<\/strong>. Zahrnutie r\u00f4znych druhov ovocia, zeleniny, orechov a vysokokvalitn\u00fd olivov\u00fd olej<\/strong> m\u00f4\u017eete zabezpe\u010di\u0165, aby ste vyu\u017e\u00edvali v\u00fdhody t\u00fdchto siln\u00fdch rastlinn\u00fdch zl\u00fa\u010den\u00edn.<\/p>\n

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

\"kateg\u00f3rie<\/p>\n

Antioxida\u010dn\u00e9 chemick\u00e9 zl\u00fa\u010deniny v extra panenskom olivovom oleji a stolov\u00fdch oliv\u00e1ch<\/strong><\/p>\n

\"Antioxida\u010dn\u00e9<\/p>\n

Chemick\u00e9 \u0161trukt\u00fary polyfenolov identifikovan\u00fdch v extraktoch olivov\u00e9ho oleja<\/strong><\/p>\n

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

Olivov\u00fd olej bohat\u00fd na polyfenoly \u2013 zdravotn\u00e9 pr\u00ednosy pod\u013ea typu polyfenolov\u00fdch zl\u00fa\u010den\u00edn<\/strong><\/p>\n

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

\u201c\u00da\u010delom jedla je dosta\u0165 olivov\u00fd olej do \u00fast.<\/strong>\u201dTo je jeden z ob\u013e\u00faben\u00fdch v\u00fdrokov Dr. Gundryho. Pre\u010do je tak\u00fd posadnut\u00fd olivov\u00fdm olejom? V tomto videu zistite, pre\u010do je olivov\u00fd olej a polyfenoly, ktor\u00e9 obsahuje, jednou z najlep\u0161\u00edch vec\u00ed pre va\u0161e zdravie.\u201c.<\/p>\n

Antioxidanty v gr\u00e9ckych panensk\u00fdch olivov\u00fdch olejoch<\/h2>\n

Tabu\u013eka 2. Jednotliv\u00e9 fenolov\u00e9 zl\u00fa\u010deniny uveden\u00e9 v gr\u00e9ckych panensk\u00fdch olivov\u00fdch olejoch.<\/h3>\n

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

\"ako<\/p>\n

Tabu\u013eka 2.<\/b> Jednotliv\u00e9 fenolov\u00e9 zl\u00fa\u010deniny uveden\u00e9 v Gr\u00e9cke 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>\nZl\u00fa\u010deniny<\/th>\n\u00a0<\/th>\n<\/tr>\n<\/thead>\n
HPLC<\/td>\nNS<\/td>\n24<\/td>\nHydroxytyrozol, tyrozol<\/td>\n\u00a0<\/td>\n<\/tr>\n
R\u00f4zne HPLC detektory<\/td>\nNS<\/td>\nNie je poskytnut\u00e9<\/td>\nHydroxytyrosol, tyrosol, kyselina vanilkov\u00e1, kyselina p-hydroxybenzoov\u00e1, kyselina syringov\u00e1, o-kumarov\u00e1, kyselina p-kumarov\u00e1, kyselina galov\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>\nHydroxytyrozol, tyrozol<\/td>\n\u00a0<\/td>\n<\/tr>\n
HPLC<\/td>\nKoroneiki<\/td>\n8<\/td>\nHydroxytyrozol, tyrozol, oleurope\u00ednov\u00fd aglyk\u00f3n, dialdehydick\u00e1 forma kyseliny elenolovej viazan\u00e1 na OH-tyrozol, dialdehydick\u00e1 forma kyseliny elenolovej viazan\u00e1 na tyrozol, deriv\u00e1t tyrozolu, 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, ve\u013ek\u00e9 mno\u017estvo deriv\u00e1tov sekoiridoidov vr\u00e1tane kyseliny elenolovej, kyseliny vanilovej, vanil\u00ednu, kyseliny p-kumarovej, pinorezinolu, 1-acetoxypinorezinolu, apigen\u00ednu, luteol\u00ednu<\/td>\n\u00a0<\/td>\n<\/tr>\n
31<\/sup>13P-NMR<\/td>\nKoroneiki Mastoeidis<\/td>\n2 2<\/td>\nCelkov\u00fd a vo\u013en\u00fd hydroxytyrozol a tyrozol *, vanil\u00edn, kyselina vanilkov\u00e1, kyselina homovanilov\u00e1, (+)-pinorezinol, (+)-1-acetoxypinorezinol, syringarezinol, luteol\u00edn, apigen\u00edn<\/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 vo\u013en\u00fd hydroxytyrozol a tyrozol, (+)-pinorezinol, (+) 1-acetoxypinorezinol, luteol\u00edn, apigen\u00edn<\/td>\n\u00a0<\/td>\n<\/tr>\n
1<\/sup>H-NMR, 31<\/sup>13P-NMR<\/td>\nKoroneiki<\/td>\n131<\/td>\nCelkov\u00fd a vo\u013en\u00fd hydroxytyrozol a tyrozol, kyselina p-kumarov\u00e1, homovanilov\u00fd alkohol, (+)-pinorezinol, (+)-1-acetoxypinorezinol, syringarezinol, luteol\u00edn, apigen\u00edn<\/td>\n\u00a0<\/td>\n<\/tr>\n
1<\/sup>H-NMR, 31<\/sup>13P-NMR<\/td>\nKoroneiki<\/td>\n4<\/td>\nCelkov\u00fd hydroxytyrozol a tyrozol, aldehydov\u00e1 forma oleurope\u00ednu, aglyk\u00f3n ligstrozidu, aldehydov\u00e1 forma oleurope\u00ednu a ligstrozidu, dialdehydov\u00e1 forma dekarboxymetyloleurope\u00ednu a ligstrozidu, kyselina p-kumarov\u00e1, vanil\u00edn, kyselina vanilkov\u00e1, homovanilov\u00fd alkohol, (+)-pinorezinol, (+)-1-acetoxypinorezinol, syringarezinol, apigen\u00edn<\/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 vo\u013en\u00fd hydroxytyrozol a tyrozol, kyselina p-kumarov\u00e1, homovanilov\u00fd alkohol, (+)-pinorezinol, (+)-1-acetoxypinorezinol, syringarezinol, luteol\u00edn, apigen\u00edn<\/td>\n\u00a0<\/td>\n<\/tr>\n
HPLC<\/td>\nZavla\u017eovan\u00e1 vs. nezavla\u017eovan\u00e1 oblas\u0165 Koroneiki<\/td>\n6<\/td>\nCelkov\u00fd hydroxytyrozol a tyrozol, kyselina p-kumarov\u00e1, homovanilov\u00fd alkohol, (+)-pinorezinol, (+)-1-acetoxypinorezinol, syringarezinol, luteol\u00edn, apigen\u00edn<\/td>\n\u00a0<\/td>\n<\/tr>\n
HPLC<\/td>\nKoroneiki 2-f\u00e1zov\u00e9 vs. 3-f\u00e1zov\u00e9 dekant\u00e9ry<\/td>\n9<\/td>\nCelkov\u00fd hydroxytyrozol a tyrozol, oleurope\u00ednov\u00fd aglyk\u00f3n, dialdehydick\u00e1 forma kyseliny elenolovej viazan\u00e1 na OH-tyrozol, dialdehydick\u00e1 forma kyseliny elenolovej viazan\u00e1 na tyrozol, deriv\u00e1t tyrozolu<\/td>\n\u00a0<\/td>\n<\/tr>\n
HPLC\/MSD<\/td>\nMastoeidis<\/td>\n3<\/td>\nTyrozol, kyselina vanilkov\u00e1, luteol\u00edn, apigen\u00edn<\/td>\n\u00a0<\/td>\n<\/tr>\n
1<\/sup>H-NMR<\/td>\n13 kultivarov n **<\/td>\n158<\/td>\nOleokanthal, oleace\u00edn<\/td>\n\u00a0<\/td>\n<\/tr>\n
LC-MS<\/td>\nKoroneiki Lianolia<\/td>\n20 20<\/td>\nHydroxytyrozol, tyrozol, oleace\u00ednov\u00fd aglyk\u00f3n, aldehydov\u00e1 forma oleurope\u00ednov\u00e9ho aglyk\u00f3nu, oleokant\u00e1lov\u00fd aglyk\u00f3n, aldehydov\u00e1 forma ligstrozidov\u00e9ho aglyk\u00f3nu, kyselina p-kumarov\u00e1, kyselina ferulov\u00e1, kyselina vanilkov\u00e1, 1-acetoxypinorezinol, apigen\u00edn, luteol\u00edn<\/td>\n\u00a0<\/td>\n<\/tr>\n
HPLC-GCMS<\/td>\nLian\u00f3lia<\/td>\nNie je poskytnut\u00e9<\/td>\nHydroxytyrozol, tyrozol a deriv\u00e1ty<\/td>\n\u00a0<\/td>\n<\/tr>\n
HPLC<\/td>\nKoroneiki<\/td>\n20<\/td>\nCelkov\u00fd hydroxytyrozol a tyrozol<\/td>\n\u00a0<\/td>\n<\/tr>\n
HPLC-Orbitrap-HRMS\/MS<\/td>\nKoroneiki<\/td>\nNie je poskytnut\u00e9<\/td>\nIdentifikovan\u00fdch 25 zl\u00fa\u010den\u00edn, kvantifikovan\u00fdch: celkov\u00fd hydroxytyrozol, celkov\u00fd tyrozol, aldehydov\u00e1 forma oleurope\u00ednu, aglyk\u00f3n oleurope\u00ednu, aldehydov\u00e1 forma oleurope\u00ednu a ligstrozidu, oleocanthal, oleace\u00edn<\/td>\n\u00a0<\/td>\n<\/tr>\n
HPLC<\/td>\nThroumbolia, Koroneiki 3 \u0161t\u00e1di\u00e1 dozrievania<\/td>\n6<\/td>\nCelkov\u00fd hydroxytyrozol a tyrozol, oleurope\u00ednov\u00fd aglyk\u00f3n, dialdehydick\u00e1 forma kyseliny elenolovej viazan\u00e1 na hydroxytyrozol, dialdehydick\u00e1 forma kyseliny elenolovej viazan\u00e1 na tyrozol<\/td>\n\u00a0<\/td>\n<\/tr>\n
GC-MS, TMS deriv\u00e1ty<\/td>\nKoroneiki<\/td>\n1<\/td>\nVo\u013en\u00fd hydroxytyrozol a tyrozol, kyselina p-kumarov\u00e1, vanil\u00edn, 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, TMS deriv\u00e1ty<\/td>\nKoroneiki<\/td>\n1<\/td>\nVo\u013en\u00fd hydroxytyrozol a tyrozol, kyselina k\u00e1vov\u00e1, kyselina p-kumarov\u00e1, vanil\u00edn, kyselina vanilkov\u00e1, kyselina p-hydroxybenzoov\u00e1, kyselina ferulov\u00e1, kyselina p-hydroxyfenyloctov\u00e1, kyselina syringov\u00e1, kyselina \u0161koricov\u00e1, homovanilov\u00fd alkohol, kyselina protokatechuov\u00e1, kaempferol<\/td>\n\u00a0<\/td>\n<\/tr>\n
GC-MS, TMS deriv\u00e1ty<\/td>\nKoroneiki 2 roky pestovania organick\u00e9 vs. konven\u010dn\u00e9<\/td>\n32<\/td>\nVo\u013en\u00fd hydroxytyrozol a tyrozol, kyselina k\u00e1vov\u00e1, kyselina p-kumarov\u00e1, kyselina vanilkov\u00e1, kyselina ferulov\u00e1, kyselina p-hydroxybenzoov\u00e1, kyselina syringov\u00e1, kyselina \u0161koricov\u00e1, homovanilov\u00fd alkohol, kyselina protokatechuov\u00e1<\/td>\n\u00a0<\/td>\n<\/tr>\n
GC-MS, TMS deriv\u00e1ty<\/td>\nKoroneiki 3 f\u00e1zy dozrievania<\/td>\n3<\/td>\nVo\u013en\u00fd hydroxytyrozol a tyrozol, kyselina k\u00e1vov\u00e1, kyselina p-kumarov\u00e1, kyselina vanilkov\u00e1, kyselina p-hydroxybenzoov\u00e1, kyselina ferulov\u00e1, kyselina \u0161koricov\u00e1, homovanilov\u00fd alkohol, kaempferol, naringen\u00edn, geniste\u00edn<\/td>\n\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

NS: ne\u0161pecifikovan\u00e9; celkov\u00fd hydroxytyrozol a celkov\u00fd tyrozol: s\u00fa\u010det vo\u013en\u00fdch a esterifikovan\u00fdch foriem oboch fenylalkoholov; *: Odroda Mastoeidis sa ozna\u010duje aj ako \u201cAthinolia\u201d alebo \u201cTsounati\u201d; **: Adramytini, Agouromanaki, Athinolia, Chalkidiki, Conservolia, Kolovi, Koroneiki, Koutsourolia, Lianolia, Manaki, Megaritiki, Throuba, Sylvestris; TMS: trimetylsilyl.<\/p>\n

S\u00favisiace \u010dl\u00e1nky:<\/h2>\n

Nov\u00fd v\u00fdskum odha\u013euje vplyv malax\u00e1cie na fenolick\u00fd profil olivov\u00e9ho oleja<\/a><\/h3>\n

Ceny olivov\u00e9ho oleja v roku 2023 \u2013 pre\u010do ceny olivov\u00e9ho oleja vzr\u00e1stli<\/a><\/h3>\n

Olivov\u00fd olej: Medzin\u00e1rodn\u00e1 produkcia a spotreba olivov\u00e9ho oleja \u2013 Produkcia a spotreba olivov\u00e9ho oleja v Gr\u00e9cku<\/a><\/h3>\n

Obrovsk\u00fd pokles celosvetovej produkcie olivov\u00e9ho oleja (2023) \u2013 ale ve\u013ek\u00fd n\u00e1rast produkcie v Gr\u00e9cku<\/a><\/h3>\n

\"Gr\u00e9cky Ve\u013ekoobchod s olivov\u00fdm olejom \u2013 dod\u00e1vatelia a distrib\u00fatori ve\u013ekoobchodn\u00e9ho predaja olivov\u00e9ho oleja<\/p>\n

CRITIDA BIO KR\u00c9TSKY OLIVOV\u00dd OLEJ \u2013 V\u00fdrobcovia pr\u00e9miov\u00fdch kr\u00e9tskych kulin\u00e1rskych produktov: Na\u0161e potravin\u00e1rske v\u00fdrobky sa od roku 1998 vyv\u00e1\u017eaj\u00fa do viac ako 40 kraj\u00edn sveta \u2013 Pridajte sa k n\u00e1m! <\/a><\/h2>\n

Sme rodinn\u00e1 firma s dlhoro\u010dnou trad\u00edciou (zalo\u017een\u00e1 v roku 1912) zaoberaj\u00faca sa v\u00fdrobou olivov\u00e9ho oleja EVOO na ostrove KR\u00c9TA v GR\u00c9CKU. N\u00e1\u0161 pr\u00e9miov\u00fd kr\u00e9tsky extra panensk\u00fd olivov\u00fd olej a kulin\u00e1rske v\u00fdrobky sa vyv\u00e1\u017eaj\u00fa do viac ako 40 kraj\u00edn sveta prostredn\u00edctvom starostlivo vybranej siete partnerov. KONTAKTUJTE N\u00c1S A STA\u0147TE SA NA\u0160\u00cdM \u010eAL\u0160\u00cdM CENN\u00ddM OBCHODN\u00ddM PARTNEROM! pre extra panensk\u00fd olivov\u00fd olej (EVOO) \u2013 Organick\u00fd (Bio) extra panensk\u00fd olivov\u00fd olej (Organic EVOO) \u2013 Gr\u00e9cke stolov\u00e9 olivy \u2013 Balzamikov\u00e9 octy \u2013 Lah\u00f4dky, v\u0161etko z KR\u00c9TY, GR\u00c9CKO<\/p>\n

Pridajte sa k n\u00e1m a sta\u0148te sa dod\u00e1vate\u013eom \/ ve\u013ekoobchodn\u00edkom olivov\u00e9ho oleja! <\/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":"

\u010co s\u00fa polyfenoly? Potraviny bohat\u00e9 na polyfenoly \u2013 Polyfenoly v olivovom oleji \u2013 Zdravotn\u00e9 pr\u00ednosy polyfenolov Polyfenolov\u00e9 zl\u00fa\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\/sk\/wp-json\/wp\/v2\/posts\/1041","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/comments?post=1041"}],"version-history":[{"count":0,"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/posts\/1041\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/media\/1042"}],"wp:attachment":[{"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/media?parent=1041"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/categories?post=1041"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/tags?post=1041"}],"curies":[{"name":"pracovn\u00fd list","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}