The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health

By E. Tripoli, M. Giammanco, G. Tabacchi, Danila Di Majo, S. Giammanco, M. La Guardia. Nutrition research reviews, 2005

619 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Changes in oleuropein levels during differentiation and development of floral buds in ‘Arbequina’ olives (2006, background): “…and lower the risk of coronary diseases (Manna et al., 2002; Visioli et al., 1998; Wiseman et al., 1996), several cancers (Owen et al., 2000; Tripoli et al., 2005), and could have antimicrobial and anti viral activity (Bisingnano et al., 1999; Federici and Bongi, 1983; Fleming et al., 1973).”
Hydrophilic antioxidants of virgin olive oil. Part 2: Biosynthesis and biotransformation of phenolic compounds in virgin olive oil as affected by agronomic and processing factors (2011, neutral): “, 2005 [17], reproduced with permission of Cambridge Journals).”
Responses to extra virgin olive oils in consumers with varying commitment to oils (2012, background): “The high content of polyunsaturated fatty acids and phenolic compounds are considered to be health benefits of olive oil (Beauchamp et al., 2005; Tripoli et al., 2004).”