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Composition and Antioxidant Activity of Olive Leaf Extracts from Greek Olive Cultivars

✍ Scribed by Kostas Kiritsakis; M. G. Kontominas; C. Kontogiorgis; D. Hadjipavlou-Litina; A. Moustakas; A. Kiritsakis

Book ID
107494533
Publisher
Springer-Verlag
Year
2009
Tongue
English
Weight
382 KB
Volume
87
Category
Article
ISSN
0003-021X

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## Abstract Olive oil is the principal source of fats in the Mediterranean diet, which has been associated with a lower incidence of coronary heart disease and certain cancers. Phenolic compounds, e.g., hydroxytyrosol and oleuropein, in extra‐virgin olive oil are responsible for its peculiar pungen