Phenolic compounds in olive oil and olives

Current Topics in Nutraceutical Research

Volumn 3, Issue 2, 2005, Pages 125-136

  Boskou, D ^a   Blekas, G ^a   Tsimidou, Maria ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Biophenols; Nutritional significance; Olive oil; Technology

Indexed keywords

1 ACETOXYPINORESINOL; 4 HYDROXYBENZOIC ACID; 4 HYDROXYPHENYLACETIC ACID; ACETOXYPINORESINOL; APIGENIN; BIOCHEMICAL MARKER; CAFFEIC ACID; CATECHOL; CINNAMIC ACID; COUMARIC ACID; ELENOLIC ACID; FERULIC ACID; FLAVONOID; HOMOVANILLIC ACID; HYDROXYTYROSOL; HYDROXYTYROSOL ACETATE; ISOPROSTANE; LIGNAN DERIVATIVE; LIGSTROSIDE; LIGSTROSIDE AGLYCONE; LOW DENSITY LIPOPROTEIN; LUTEOLIN; OLEUROPEIN; OLEUROPIN AGLYCONE; OLIVE OIL; PHENOL DERIVATIVE; PHENOLIC ACID DERIVATIVE; PINORESINOL; PLANT MEDICINAL PRODUCT; PROTOCATECHUIC ACID; RADICAL; REACTIVE NITROGEN SPECIES; REACTIVE OXYGEN METABOLITE; SECOIRIDOID; SINAPIC ACID; SYRINGIC ACID; TYROSOL; UNCLASSIFIED DRUG; VANILLIC ACID; VANILLIN;

AGRONOMY; ANTIOXIDANT ACTIVITY; BITTER TASTE; CHRONIC DISEASE; CONSENSUS; DRUG IDENTIFICATION; DRUG ISOLATION; DRUG MECHANISM; FOOD INTAKE; FOOD PACKAGING; FOOD PROCESSING; FOOD STORAGE; FRUIT; HUMAN; IN VIVO STUDY; LABORATORY TEST; LIPOPROTEIN METABOLISM; MOLECULAR BIOLOGY; NONHUMAN; OLIVE; OXIDATIVE STRESS; PLANT DEVELOPMENT; REVIEW; SCAVENGING SYSTEM;

OLEACEAE;

EID: 19044393487     PISSN: 15407535     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

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