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olive, phenolic compounds, oleuropein, pharmacological effects, Olea europaea, extract


Olives (Olea europaea L.) and olive oils have a significant place in the daily diet  in the Mediterranean Region and contain significant amounts of polyphenolic compounds, of which. oleuropein, hydroxytyrosol and tyrosol are dominant. Harvest time, geographical region and climate all affect the phenolic content. Experimental, clinical and epidemiological studies show the beneficial effects of oleuropein,  such as antioxidant, antimicrobial, anticancer anti-inflammatory, antineuropathic and other properties. In particular, olive, leaves, roots, virgin olive oil and olive mill waste (vegetation and wastewater) are potential sources of oleuropein.This review focuses on the pharmacological effects of oleuropein and extraction procedures for oleuropein
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