Olea europaea L. fruit is a peculiar vegetal matrix containing high levels of fatty acids (98–
99% of the total weight of extra-virgin olive oil, EVOO) and low quantities (1–2%) of …

Natural phenolic compounds are abundant in the vegetable kingdom, occurring mainly as
secondary metabolites in a wide variety of chemical structures. Around 10,000 different plant …

The overall health beneficial action of olive oil phenolic components is well established.
Recent studies have elucidated the biological effects of two isolated compounds, namely …

Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that
to make it unique and a basic component of the Mediterranean diet. The importance of VOO …

Over the last few decades, multiple biological properties, providing antioxidant, anti-
inflammatory, chemopreventive and anti-cancer benefits, as well as the characteristic …

This study was designed to test the antidiabetic and antioxidative activities of olive leaf
oleuropein and hydroxytyrosol. Diabetes in Wistar rats was induced by intraperitoneal …

Hydrophilic phenols are the most abundant natural antioxidants of virgin olive oil (VOO), in
which, however, tocopherols and carotenes are also present. The prevalent classes of …

Stevia rebaudiana (SR), a chrysanthemum herb, has been used as a vegetable-based
sweetening additive in health drinks and in other foods. This study was conducted to …

Liquid–liquid extraction was used in order to recover phenolic compounds from olive mill
wastewater (OMWW), a polluting by-product of olive oil production process, and the …

The cytochrome P450 2A6 (CYP2A6) enzyme metabolizes several clinically relevant
substrates, including nicotine—the primary psychoactive component in cigarette smoke. The …