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. (C) 2000 Society of Chemical Industry.
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CITATION STYLE
Soler-Rivas, C., Espiń, J. C., & Wichers, H. J. (2000, May 15). Oleuropein and related compounds. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/(SICI)1097-0010(20000515)80:7<1013::AID-JSFA571>3.0.CO;2-C
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