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The Chemistry of Olea Europaea
2006ABSTRACT: This review summarises the chemistry of Olea europaea, in particular of hydrophilic components, which are seen as the key compounds responsible for several properties, identified as the organoleptic characteristics of foods derived from O. europaea and as the biological properties attributed to this plant, like ipotensive, anti-oxidising,
Bianco, A., Ramunno A.
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Secoiridoids from Olea europaea
Phytochemistry, 1986Abstract Three new secoiridoids have been isolated from the leaves of Olea europaea along with the previously reported. The compounds were identified by spectral means.
P. GARIBOLDI, G. JOMMI, L. VEROTTA
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Olea europaea chemicals repellent toDacus oleae females
Journal of Chemical Ecology, 1994The egg dispersion strategy of the olive fruit flyDacus oleae, which is dependent on chemicals from the fruit, was investigated. In particular, the exact role ofo-diphenolic compounds, such as the typical olive glucosides, oleuropein and demethyloleuropein, and their derivatives was clarified.
R, Lo Scalzo +3 more
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Archives of Virology, 2021
Olea europaea geminivirus (OEGV) from olive accessions in Italy was characterized recently. OEGV was also detected during routine high-throughput sequencing screening of olive (cv. Leccino) material, and its complete bipartite genome segments were sequenced and shown to be 100% identical to those of the isolate from Italy.
Olufemi J. Alabi +3 more
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Olea europaea geminivirus (OEGV) from olive accessions in Italy was characterized recently. OEGV was also detected during routine high-throughput sequencing screening of olive (cv. Leccino) material, and its complete bipartite genome segments were sequenced and shown to be 100% identical to those of the isolate from Italy.
Olufemi J. Alabi +3 more
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2020
Olive oil is the product obtained from the olive fruit. Several grades can be obtained, extra virgin olive oil being the top category. The balanced fatty acid composition of olive oil, particularly its high content of oleic acid, makes this product nutritionally important.
Nicola Caporaso, Dimitrios Boskou
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Olive oil is the product obtained from the olive fruit. Several grades can be obtained, extra virgin olive oil being the top category. The balanced fatty acid composition of olive oil, particularly its high content of oleic acid, makes this product nutritionally important.
Nicola Caporaso, Dimitrios Boskou
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Hypersensitivity to pollen of Olea europaea in Israel
Allergy, 1996The incidence of skin‐tested sensitivity to olive pollen allergens among subjects with suspected atopic respiratory allergy was investigated in various populations of Israelis. This incidence was correlated with the olive cultivars, with the abundance of trees in the patients' neighborhoods, and with the history of exposure of the studied populations ...
C, Geller-Bernstein +5 more
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2005
Olive (Olea europaea L.) is one of the oldest, most widespread and important crops of the Mediterranean basin. Many different olive genotypes are cultivated and a high degree of morphological and biological variation exists (Rugini and Lavee 1992). Olive cultivation from Mediterranean basin is presently expanding into areas of Australia, South and ...
E. Rugini +3 more
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Olive (Olea europaea L.) is one of the oldest, most widespread and important crops of the Mediterranean basin. Many different olive genotypes are cultivated and a high degree of morphological and biological variation exists (Rugini and Lavee 1992). Olive cultivation from Mediterranean basin is presently expanding into areas of Australia, South and ...
E. Rugini +3 more
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MICROPROPAGATION OF OLIVE (Olea europaea L.)
2003The olive (Olea europaea L.), together with the fig and the date, is one of the oldest fruit trees in the Mediterranean area (Zohary and Spiegel-Roy, 1975). The species, originating in the eastern part of the Mediterranean basin, belongs to the genus Olea, which is one of over 30 genera of the Oleaceae family.
Lambardi M, Rugini E
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