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Oleuropein and related compounds

Journal of the Science of Food and Agriculture · 2000 · Vol. 80(7) · pp. 1013–1023

Cristina Soler‐Rivas(Wageningen University & Research)Juan Carlos Esp�n(Wageningen University & Research)Harry J. Wichers✉(Wageningen University & Research)

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Abstract

In this paper, oleuropein and some other related phenolic compounds are reviewed. Their occurrence, distribution, biosynthesis and transformation during maturation and during industrial processing (preparation of table olives and oil production) are described. Their role in human health is proposed based on current human, animal and in vitro studies as molecules with antioxidant and antimicrobial properties. © 2000 Society of Chemical Industry

Edible Oils Quality and Analysis Phytochemicals and Antioxidant Activities Essential Oils and Antimicrobial ActivityOleuropeinAntimicrobialChemistryHuman healthAntioxidantIn vitroHuman studiesFood scienceBiochemistryBiotechnology

Citations

408

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3.95

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References

111

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94%

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Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables

Journal of the Science of Food and Agriculture · 2001 · 1,264 citations

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