A review: benefit and bioactive properties of olive (Olea europaea L.) leaves

European Food Research and Technology

Volumn 243, Issue 1, 2017, Pages 89-99

  Özcan, Mehmet Musa ^a   Matthäus, Bertrand ^b  

^a SELCUK UNIVERSITY   (Turkey)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Antimicrobial; Antioxidant activity; Composition; Health and benefit; Olive leaves; Phenolic compounds

Indexed keywords

ANTIOXIDANTS; CHEMICAL ANALYSIS; MICROORGANISMS; OLIVE OIL;

ANTI-OXIDANT ACTIVITIES; ANTIMICROBIAL; BIOACTIVE PROPERTIES; HEALTH EFFECTS; OIL PRODUCERS; OLEA EUROPAEA; OLIVE LEAVES; PHENOLIC COMPOUNDS;

PHENOLS;

EID: 84976324108     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-016-2726-9     Document Type: Article

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