The olive-tree leaves as a source of high-added value molecules: Oleuropein
Lídia A. S. Cavaca, Ignacio M. López‐Coca, Guadalupe Silvero, Carlos A. M. Afonso
Topics & Concepts
OleuropeinOlive oilHydroxytyrosolPhenolsOlive treesOleaChemistryPolyphenolMediterranean dietMediterranean BasinOleaceaeFood scienceBotanyAntioxidantBiologyMediterranean climateOrganic chemistryEcologyMedicinePathologyPhytochemistry and Biological ActivitiesNatural product bioactivities and synthesisEssential Oils and Antimicrobial Activity