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On the In‐vitro Antimicrobial Activity of Oleuropein and Hydroxytyrosol
Secoiridoides (oleuropein and derivatives), one of the major classes of polyphenol contained in olives and olive oil, have recently been shown to inhibit or delay the rate of growth of a range ofExpand
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In vitro and in vivo evaluation of caffeic and ferulic acids as topical photoprotective agents.
Topically-applied antioxidant drugs represent a successful strategy for protecting the skin against UV-mediated oxidative damage. However, they can afford to the skin a satisfactory photoprotectionExpand
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Semiempirical molecular modeling into quercetin reactive site: structural, conformational, and electronic features.
The conformational behavior, molecular geometry and electronic structure of quercetin were investigated using the semiempirical AM1 and PM3 methods. Results reveal that quercetin has a nonplanarExpand
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`In vitro' evaluation of the antioxidant activity and biomembrane interaction of the plant phenols oleuropein and hydroxytyrosol
Abstract Oleuropein and hydroxytyrosol, two phenolic compounds contained in olives and olive oil, are known to possess several biological properties, many of which may be related, partially at least,Expand
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Biophenolic components of olives
The occurrence of biophenolic components in olives provides functional value to the Mediterranean food culture, owing to recognized antioxidant activities of these substances. The concentration ofExpand
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In vitro antibacterial activity of some aliphatic aldehydes from Olea europaea L.
In the present paper we report the 'in vitro' activity of eight aliphatic long-chain aldehydes from olive flavor (hexanal, nonanal, (E)-2-hexenal, (E)-2-eptenal, (E)-2-octenal, (E)-2-nonenal,Expand
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Differences between coumaric and cinnamic acids in membrane permeation as evidenced by time-dependent calorimetry.
We carried out an investigation by differential scanning calorimetry (DSC) on the effect of two structurally similar bioactive plant phenols, cinnamic and p-coumaric acids, on the phase transition ofExpand
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HPLC-MS Screening of the Antioxidant Profile of Italian Olive Cultivars
Freeze-dried olive fruits from Italian cultivars such as Carolea, Cassanese, and Coratina were analyzed by HPLC-MS. During different stages of maturation of olive fruits, the biophenolicExpand
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Olive biophenols: novel ethnic and technological approach
Biophenols are monomeric dihydroxyaromatic moieties that are active non-nutrient components widely found in all plant-derived foodstuffs. Wizened Oinotria table olives (WOTO) and extra virgin oliveExpand
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The aim of this work was to analyze by HPLC-MS-MS natural biophenolic compounds in complex natural samples like olives and olive oils. Eleven benzoic and cinnamic acids, vanillin and other eightExpand
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