Biotransformations of phenolic compounds in Olea europaea L. |
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| Institution: | 1. School of Science and Technology, Charles Sturt University, P.O. Box 588, Wagga Wagga, NSW 2678, Australia;2. Volcani Center 50-250, Bet Dagan and Hebrew University, Rehovot, Israel;1. Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan;2. Department of Natural Resources and Environment, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan;3. Department of Plant Production, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid, Jordan;4. School of Food Science, Nutrition and Family Studies, Faculty of Health Sciences and Community Services, Université de Moncton, Moncton, NB, E1A 3E9, Canada;5. McGill Institute for Global Food Security, McGill University, Montreal, H9X 3 V9, Canada;1. Departamento de Fisiología y Bioquímica de la Nutrición Animal, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Camino del Jueves, 18100 Armilla, Granada, Spain;2. Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja, 18012 Granada, Spain;3. REQUIMTE-LAQV, School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;4. Agricultural and Livestock Research Corporation of the State of Minas Gerais (EPAMIG), South of Minas Regional Unity, 37200-000 Lavras, MG, Brazil;1. Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, Athens, Greece;2. Faculty of Health, University of Canberra, Australia;3. School of Allied Health, College of Science, Health and Engineering, LA TROBE University, Australia;1. Departamento de Agronomía, Universidad de Córdoba, Campus de Rabanales, Carretera, Madrid, km 396, 14071 Córdoba, Spain;2. Departamento de Ciencias Agroforestales, Universidad de Sevilla, Carretera. Utrera km 1, 41013 Sevilla, Spain;3. Departamento de Química Analítica, Universidad de Córdoba, Campus Universitario de Rabanales, Carretera Madrid-Cádiz, Km. 396-A, 14071 Córdoba, Spain;1. Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal;2. LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal;3. Instituto Politécnico de Coimbra, ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora, 3030-199 Coimbra, Portugal;4. CEB – Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal;1. Departamento de Fisiología y Bioquímica de la Nutrición Animal, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Camino del Jueves, 18100 Armilla, Granada, Spain;2. Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja, 18012 Granada, Spain;3. REQUIMTE-LAQV, School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal |
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| Abstract: | Phenolic compounds are a diverse range of secondary metabolites derived from the shikimate pathway and phenylpropanoid metabolism. Olea europaea L. contains a number of unusual phenolics including various oleosides. The amounts and types of phenolics vary markedly between leaf, fruit, stone, and seed. The metabolic relationships between the various parts and phenolic content are poorly understood. Interest in this area is related to the importance of the phenolic profile to the aesthetics and quality of olive products, and to the use of olive leaves in phytomedicines. |
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