Olive oil & Tocopherol - Unionpedia, the concept map

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Difference between Olive oil and Tocopherol

Olive oil vs. Tocopherol

Olive oil is a liquid fat obtained by pressing whole olives, the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin, and extracting the oil. Tocopherols (TCP) are a class of organic compounds comprising various methylated phenols, many of which have vitamin E activity.

Ester

In chemistry, an ester is a functional group derived from an acid (organic or inorganic) in which the hydrogen atom (H) of at least one acidic hydroxyl group of that acid is replaced by an organyl group.

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The European Food Safety Authority (EFSA) is the agency of the European Union (EU) that provides independent scientific advice and communicates on existing and emerging risks associated with the food chain.

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European Union

The European Union (EU) is a supranational political and economic union of member states that are located primarily in Europe.

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Food additive

Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities.

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Food and Drug Administration

The United States Food and Drug Administration (FDA or US FDA) is a federal agency of the Department of Health and Human Services.

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Radical (chemistry)

In chemistry, a radical, also known as a free radical, is an atom, molecule, or ion that has at least one unpaired valence electron.

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Redox

Redox (reduction–oxidation or oxidation–reduction) is a type of chemical reaction in which the oxidation states of the reactants change.

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Stroke

Stroke (also known as a cerebrovascular accident (CVA) or brain attack) is a medical condition in which poor blood flow to the brain causes cell death.

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United States Department of Agriculture

The United States Department of Agriculture (USDA) is an executive department of the United States federal government that aims to meet the needs of commercial farming and livestock food production, promotes agricultural trade and production, works to assure food safety, protects natural resources, fosters rural communities and works to end hunger in the United States and internationally.

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Vegetable oil

Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants.

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Vitamin E

Vitamin E is a group of eight fat soluble compounds that include four tocopherols and four tocotrienols.

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