M. De Nardi

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Oleuropein, the main phenolic compound in virgin olive oil, and several of its derivatives such as oleuropein aglycone, hydroxytyrosol, and their respective acetylated lipophilic forms were obtained(More)
ETHNOPHARMACOLOGICAL RELEVANCE Ancient mediterranean diet was characterized by consuming the spontaneous forms of Cynara cardunculus L. (CCL), commonly called artichoke. Cultivated and/or spontaneous(More)
A simple and very environmental friendly microwave assisted method to produce oleacein in good yield starting from the easily available oleuropein is here presented. The methodology is proposed to(More)