Lyophilized plant-origin extracts are rich in highly potent antioxidant polyphenols. In order to
incorporate them into food products, it is necessary to protect these phytochemicals from …

Nowadays, olive oil consumption is correlated to many health benefits, essentially due to the
presence of antioxidants, especially phenolic compounds, which fostered its intensive …

Around two million tons of olive oil are produced in Europe annually, with Portugal being
among the top five European olive oil-producing countries. Olive oil production results in a …

Olives are very rich in phenolic compounds with important health-promoting properties. The
profile and content of phenols in olive pulp and virgin olive oil are strongly influenced by the …

Olive oil production is a significant source of economic profit for Mediterranean nations,
accounting for around 98 percent of global output. Olive oil usage has increased …

Olive tree (Olea europea L.) leaves represent around 10% of the total weight of olives
arriving at any given mill, which are generally discarded, causing economic and …

The olive tree (Olea europaea) is a common feature of the Mediterranean landscape, olive
fruit and olive oil having been a basic element in the nutrition of civilizations around the …

Olive leafy biomass constitutes an attractive source of biological substances, such as
oleuropein, which can be valuable for the production of functional extracts. The …

The health advantages of extra-virgin olive oil (EVOO) are ascribed mainly to the antioxidant
ability of the phenolic compounds. Secoiridoids, hydroxytyrosol, tyrosol, phenolic acid, and …

Waste remaining after the production of olive oil (olive pomace) is known to contain
significant amounts of phenolic compounds that exert different types of biological activities …