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Oleuropein and related compounds
Author(s) -
SolerRivas Cristina,
Espín Juan Carlos,
Wichers Harry J
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(20000515)80:7<1013::aid-jsfa571>3.0.co;2-c
Subject(s) - oleuropein , antimicrobial , chemistry , human health , antioxidant , in vitro , human studies , food science , biochemistry , microbiology and biotechnology , biology , organic chemistry , medicine , environmental health
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