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The Olive Tree (Olea europaea L.): A Source of Natural Antioxidants: Phytochemistry, Bioactivity and Health Benefits
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The olive tree (Olea europaea L.) is a valuable source of natural antioxidants, particularly phenolic compounds such as hydroxytyrosol, tyrosol, oleuropein, flavonoids, and secoiridoids. These bioactive compounds, found in olive fruits, leaves, olive oil, and by-products, exhibit strong antioxidant properties and may help protect against oxidative stress. This book highlights the phytochemical composition, antioxidant activities, health benefits, and potential applications of olive-derived compounds, while emphasizing the sustainable valorization of olive products and by-products as sources of high-value natural antioxidants.
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(1)
The olive tree (Olea europaea L.) is a valuable source of natural antioxidants, particularly phenolic compounds such as hydroxytyrosol, tyrosol, oleuropein, flavonoids, and secoiridoids. These bioactive compounds, found in olive fruits, leaves, olive oil, and by-products, exhibit strong antioxidant properties and may help protect against oxidative stress. This book highlights the phytochemical composition, antioxidant activities, health benefits, and potential applications of olive-derived compounds, while emphasizing the sustainable valorization of olive products and by-products as sources of high-value natural antioxidants.
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