Antioxidant activity of phenolics extracted from Olea europaea L. leaves
- 3 December 1999
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 68 (4) , 457-462
- https://doi.org/10.1016/s0308-8146(99)00221-6
Abstract
No abstract availableKeywords
This publication has 19 references indexed in Scilit:
- Free Radical-Scavenging Properties of Olive Oil PolyphenolsBiochemical and Biophysical Research Communications, 1998
- Uses and Properties ofCitrusFlavonoidsJournal of Agricultural and Food Chemistry, 1997
- Antioxidant activities of carotenes and xanthophyllsFEBS Letters, 1996
- Inhibition of platelet aggregation and eicosanoid production by phenolic components of olive oilThrombosis Research, 1995
- Inhibition of Salmonella enteritidis by oleuropein in broth and in a model food systemLetters in Applied Microbiology, 1995
- Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly StudyThe Lancet, 1993
- Vasodilator Effect of Olive LeafPlanta Medica, 1991
- Radical Scavenging by Flavonoid AntioxidantsFree Radical Research Communications, 1987
- Antioxidant activity of flavonoids and reactivity with peroxy radicalPhytochemistry, 1986
- Studies on the Mechanism of the Antimicrobial Action of Oleuropein*Journal of Applied Bacteriology, 1972