Please use this identifier to cite or link to this item:
Title: Classification, biotransformation and antioxidant activity of olive fruit biophenols: A review
Authors: Goulas, Vlasios 
Gerothanassis, Ioannis P. 
Manganaris, George A. 
Charisiadis, Pantelis 
Keywords: Biosynthesis;Agronomy;Fruit;Olive;Plant genetics;Technology;Alcohol
Category: Biological Sciences
Field: Natural Sciences
Issue Date: 2012
Publisher: Bentham Science Publishers
Source: Current bioactive compounds, 2012, volume 8, issue 3, pages 232-239
Journal: Current bioactive compounds 
Abstract: Olive biophenols affect the organoleptic and nutraceutical properties of fruits; therefore, it is an emerging research field. In addition, a plethora of health-promoting properties have been attributed to the phenolic content of olive fruits. The main biophenols can be divided into different sub-groups such as phenolic acids and alcohols, flavonoids, lignans and secoiridoids. The latter sub-group of biophenols is typical in olive fruits, since oleuropein and the products of its biotransformation characterize olive fruit. An array of genetic, agronomic and technological factors that affect the rate of synthesis and biotransformation of secoiridoids in olive fruits is discussed. Furthermore, the relationship between antioxidant activity and structures of olive biophenols is explored
ISSN: 1573-4072
DOI: 10.2174/157340712802762465
Rights: © 2012 Bentham Science Publishers
Type: Article
Appears in Collections:Άρθρα/Articles

Show full item record


checked on Feb 11, 2019

Page view(s) 50

Last Week
Last month
checked on Oct 21, 2019

Google ScholarTM



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.