Phenolic compounds in olive oil: Antioxidant, health and organoleptic activities according to their chemical structure

Inflammopharmacology

Volumn 17, Issue 2, 2009, Pages 76-84

  Servili, M ^a   Esposto, S ^a   Fabiani, R ^a   Urbani, S ^a   Taticchi, A ^a   Mariucci, F ^a   Selvaggini, R ^a   Montedoro, G F ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Antioxidants; Healthy; Organoleptic proprieties; Phenols; Virgin olive oil

Indexed keywords

4 HYDROXYBENZOIC ACID; ACTEOSIDE; AGLYCONE; ALPHA TOCOPHEROL; ALPHA TOCOTRIENOL; APIGENIN; BENZOIC ACID; CAFFEIC ACID; CAROTENE; CINNAMIC ACID; CYCLOOXYGENASE 2; FERULIC ACID; FLAVONOID; GALLIC ACID; LUTEOLIN; OLEUROPEIN; OLIVE OIL; PARA COUMARIC ACID; PHENOL DERIVATIVE; PINORESINOL; POLYPHENOL; PROTOCATECHUIC ACID; REACTIVE OXYGEN METABOLITE; SECOIRIDOID; SYRINGIC ACID; VANILLIC ACID;

ANTIINFLAMMATORY ACTIVITY; ANTINEOPLASTIC ACTIVITY; ANTIOXIDANT ACTIVITY; CHEMOPROPHYLAXIS; DRUG ISOLATION; DRUG MECHANISM; DRUG STRUCTURE; ORGANOLEPTIC PROPERTY; PRIORITY JOURNAL; REVIEW; STRUCTURE ACTIVITY RELATION; THERMOSTABILITY;

ANIMALS; ANTIOXIDANTS; HUMANS; MOLECULAR STRUCTURE; PHENOLS; PLANT OILS; STRUCTURE-ACTIVITY RELATIONSHIP; TASTE;

EID: 64049114291     PISSN: 09254692     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10787-008-8014-y     Document Type: Review

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