{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T11:17:42Z","timestamp":1789471062520,"version":"build-2803163510"},"reference-count":57,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2021,10,25]],"date-time":"2021-10-25T00:00:00Z","timestamp":1635120000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2021,12]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    The present study delineates the effects of incorporation of 1% diallyl sulfide (DAS) into extra virgin olive oil (EVOO) on the physico\u2010chemical characteristics, in vitro antioxidant, and in vivo hepatoprotective properties in CCl\n                    <jats:sub>4<\/jats:sub>\n                    \u2010induced acute liver injury in mice. Results showed that the DAS\u2010rich EVOO exhibited good oxidative stability over one\u2010month storage and preserved its original quality\u2010related parameters including major components (oleic acid, linoleic acid, and palmitic acid), and minor components (tocopherols, chlorophylls and carotenoids, tyrosol, hydroxytyrosol, elenolic acid, oleuropein and its aglycone, pinoresinol, vanilic acid, cinnamic acid, ferulic acid, luteolin, apigenin, and sterols). Compared with EVOO or DAS, the DAS\u2010rich EVOO displayed the highest DPPH and ABTS\u2010radical scavenging activities and showed the strongest cellular antioxidant activity (CAA). In connection with its free radical scavenging activity and CAA, DAS\u2010rich EVOO significantly normalized the serum ALT and AST levels and prevented the increase in interleukin\u20106 in CCl\n                    <jats:sub>4<\/jats:sub>\n                    \u2010intoxicated mice. The manifest anti\u2010inflammatory and hepatoprotective effects of DAS\u2010rich EVOO were further supported by liver histopathological examinations. Overall, the EVOO enrichment with DAS could open up opportunities for the development of novel functional food with improved antioxidant and hepatoprotective properties.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.2638","type":"journal-article","created":{"date-parts":[[2021,10,26]],"date-time":"2021-10-26T01:50:30Z","timestamp":1635213030000},"page":"6818-6830","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Antioxidant and protective effects of extra virgin olive oil incorporated with diallyl sulfide against CCl\n                    <sub>4<\/sub>\n                    \u2010induced acute liver injury in mice"],"prefix":"10.1002","volume":"9","author":[{"given":"Emna","family":"Habibi","sequence":"first","affiliation":[{"name":"Laboratoire des Substances Naturelles Institut National de Recherche et d\u2019Analyse Physico\u2010chimique (INRAP) Sidi thabet Ariana Tunisia"},{"name":"Facult\u00e9 des Sciences 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