چکیده مقاله
Oleuropein is one of the most abundant phenolic compounds present in olive leaf, having important biological properties antioxidant activity Because of that oleuropein has been gaining prominence in research In this paper the structure, occurrence, chemistry, and biosynthesis of oleuropein are reviewed Also, the present paper focuses on recent works that have analyzed the relationship between oleuropein and its pharmacological activities including antioxidant activity
کلیدواژهها
نویسندگان
Farnaz Ahmadzadeh Nobari Azar
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Akram Pezeshki
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
شیوه ارجاع
Ahmadzadeh Nobari Azar, Farnaz and Pezeshki, Akram,1399,Oleuropein,Third International Conference on Interdisciplinary Studies in Iranian Food Industry and Nutrition Sciences,Tehran
ارائهشده در
مجموعه مقالات سومین همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران29 آبان 1399 · تهران