Results 91 to 100 of about 13,026 (229)

Oleuropein and Cancer Chemoprevention: the Link is Hot [PDF]

, 2017
Cancer comprises a collection of related diseases characterized by the existence of altered cellular pathways resulting in an abnormal tendency for uncontrolled growth. A broad spectrum, coordinated, and personalized approach focused on targeting diverse
Ahmad Farooqi, Ammad, Bishayee, Anupam, Fayyaz, Sundas, Mocan, Andrei, Nabavi, Seyed Fazel, Nabavi, Seyed Mohammad, Silva, Ana Sanches, Sureda, Antoni   +7 more
core   +2 more sources

Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico‐chemical characterization

Journal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1339-1350, 30 January 2026.
Abstract BACKGROUND This study investigated the physico‐chemical properties of four cracker samples formulated with refined (RF) or whole wheat flour (WF), and enriched with olive leaf extract in either free form (OLE) or encapsulated form (MCR), as well as with butylated hydroxytoluene (BHT) antioxidant, in comparison with non‐enriched control samples
Ottavia Parenti, Maria Paciulli, Eleonora Carini, Francesca Bot, Emma Chiavaro   +4 more
wiley   +1 more source

Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives

Grasas y Aceites, 2011
A total of 177 strains of lactic acid bacteria (LAB) were isolated from early-stage Moroccan Picholine green olive fermentation, including Lactobacillus plantarum (44.63%), Lactobacillus pentosus (25.99%), Lactobacillus brevis (9.61%) and Pediococcus ...
N. Ghabbour, Z. Lamzira, P. Thonart, P. Cidalia, M. Markaoui, A. Asehraou   +5 more
doaj   +1 more source

Olive mill wastewater anaerobically digested : phenolic compounds with antiradical activity [PDF]

, 2012
The recovery of phenolic compounds, present in the olive fruits and its by-products, has been intensively studied by the antioxidant properties. Olive mill wastewater (OMW) is a phenolic-rich industrial effluent that can be advantageously valorized by ...
Del Monaco, Giovanni, Gonçalves, Marta R., Ionata, Elena, La Cara, Francesco, Marcolongo, Loredana, Marques, I. P.   +5 more
core   +1 more source

A sequential multi‐strain inoculation approach for designing functional Sicilian table olives

Journal of the Science of Food and Agriculture, Volume 106, Issue 1, Page 516-528, 15 January 2026.
Abstract BACKGROUND The exploitation of microbial strains with advanced technological traits is a pivotal step in enhancing the production of table olives and meeting consumers' demands. RESULTS Here, a multi‐step approach involving the sequential addition of a Lactiplantibacillus plantarum (namely C11C8) starter strain and a Lacticaseibacillus ...
Irene M Zingale, Amanda Vaccalluzzo, Giacomo Antonio Calandra Checco, Vita Maria Marino, Margherita Caccamo, Cinzia L Randazzo, Nunziatina Russo, Dilara Nur Dikmetas, Tuba Esatbeyoglu, Esra Capanoglu, Cinzia Caggia   +10 more
wiley   +1 more source

Oleuropein: Methods for extraction, purifying and applying

Revista Ceres, 2020
Oleuropein is one of the most abundant phenolic compounds present in olive leaves, and many studies have shown that this compound has important biological properties (anti-inflammatory, anti-atherogenic, anticancer, antimicrobial and antiviral) and that ...
Deborah Murowaniecki Otero, Fernanda Moreira Oliveira, Alexandre Lorini, Bruna da Fonseca Antunes, Raquel Moreira Oliveira, Rui Carlos Zambiazi   +5 more
doaj   +1 more source

Volatile profile, phytochemicals and antioxidant activity of virgin olive oils from Croatian autochthonous varieties Mašnjača and Krvavica in comparison with Italian variety Leccino [PDF]

, 2014
Virgin olive oils (VOOs) obtained from the fruits of Croatian autochthonous varieties Mašnjača and Krvavica were extensively characterized for the first time.
Gugic M, Jerkovic I, Kus PM, Marijanovic Z, Sarolic M, Suste M, Tuberoso CIG   +6 more
core   +1 more source

Reduction of astringency and evaluation of bioactivity of compounds produced by enzymatic glycosylation of oleuropein

NFS Journal
Olive leaves are treated as a waste product during olive oil production. However, they contain a higher concentration of the important bioactive compound oleuropein than the oil itself.
Yiqian Zhang, Yujia Zhang, Shigeki Yoshida   +2 more
doaj   +1 more source

Effects of oleuropein on malondialdehyde level and expression of GluN2B gene following passive avoidance memory impairment in mice

Majallah-i Dānishgāh-i ’Ulūm-i Pizishkī-i Īlām, 2021
Introduction: Oleuropein is the most important phenolic compound in olive leaves which has several pharmacological properties. So far, this compound has been shown to have antioxidant, anti-inflammatory, anti-atrogenic, antimicrobial, and antiviral ...
Gelavij Mahmoodi, Azam Moshfegh
doaj  

Selective modification of oleuropein, a multifunctional bioactive natural product

Journal of Saudi Chemical Society, 2019
Oleuropein is the major phenolic compound extracted from olive leaves and it is also present in olive fruits and virgin olive oil. It has already demonstrated a wide range of pharmacological activities, but new derivatives have to be designed in order to
Amel Jerbi, Paul Mosset, René Grée, Majed Kammoun   +3 more
doaj   +1 more source