• 3-(4-Hydroxyphenyl)-2-propenoate

• 3-(4-Hydroxyphenyl)-2-propenoic acid

• 3-(4-Hydroxyphenyl)acrylate

• 3-(4-Hydroxyphenyl)acrylic acid

• 4'-Hydroxycinnamate

• 4'-Hydroxycinnamic acid

• 4-Coumarate

• 4-Coumaric acid

• 4-Hydroxy cinnamate

• 4-Hydroxy cinnamic acid

• 4-Hydroxycinnamate

• 4-Hydroxyphenylpropenoate

• 4-Hydroxyphenylpropenoic acid

• b-[4-Hydroxyphenyl]acrylate

• b-[4-Hydroxyphenyl]acrylic acid

• beta-[4-Hydroxyphenyl]acrylate

• beta-[4-Hydroxyphenyl]acrylic acid

• cis-p-Coumarate

• Hydroxycinnamate

• Hydroxycinnamic acid

• p-Coumarate

• p-Cumarate

• p-Cumaric acid

• p-Hydroxycinnamate

• p-Hydroxycinnamic acid

• p-Hydroxyphenylacrylate

• p-Hydroxyphenylacrylic acid

• Para coumarate

• Para coumaric acid

• Para-Coumarate

• Para-Coumaric acid

• trans-4-Hydroxycinnamate

• trans-4-Hydroxycinnamic acid

• trans-p-Coumarate

• trans-p-Coumaric acid

Fruit: 

1.0-10.0[1], 0.0-170.0[2], 12.2-20.4[3]

Virgin oil: 

0.04-0.15[4], 0.8-3.6[5], 0.1-0.4[6], 0.3[7]

Anti-Infective Agents: 

Substances that prevent infectious agents or organisms from spreading or kill infectious agents in order to prevent the spread of infection. 

Antioxidants:

Naturally occurring or synthetic substances that inhibit or retard the oxidation of a substance to which it is added. They counteract the harmful and damaging effects of oxidation in animal tissues.

Contraceptive Agents, Male: 

Chemical substances or agents with contraceptive activity in males. Use for male contraceptive agents in general or for which there is no specific heading. 

Free Radical Scavengers: 

Substances that influence the course of a chemical reaction by ready combination with free radicals. Among other effects, this combining activity protects pancreatic islets against damage by cytokines and prevents myocardial and pulmonary perfusion injuries.

1. Boskou, G., et al., Antioxidant capacity and phenolic profile of table olives from the Greek market. Food Chemistry, 2006. 94(4): p. 558-564.

2. Bianco, A. and N. Uccella, Biophenolic components of olives. Food Research International, 2000. 33(6): p. 475-485.

3. Bianco, A., et al., Analysis by liquid chromatography-tandem mass spectrometry of biophenolic compounds in olives and vegetation waters, part I. Journal of Separation Science, 2003. 26(5): p. 409-416.

4. Tovar, M.J., M.J. Motilva, and M.P. Romero, Changes in the phenolic composition of virgin olive oil from young trees (Olea europaea L. cv. Arbequina) grown under linear irrigation strategies. Journal Of Agricultural And Food Chemistry, 2001. 49(11): p. 5502-5508.

5. Jiménez, M.S., R. Velarte, and J.R. Castillo, Direct determination of phenolic compounds and phospholipids in virgin olive oil by micellar liquid chromatography. Food Chemistry, 2007. 100(1): p. 8-14.

6. Caponio, F., V. Alloggio, and T. Gomes, Phenolic compounds of virgin olive oil: influence of paste preparation techniques. Food Chemistry, 1999. 64(2): p. 203-209.

7. Tuberoso, C.I.G., et al., Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use. Food Chemistry, 2007. 103(4): p. 1494-1501.