Fruit:

0.0-246.0[1], 35.8-2406.2[2], 145.0-302.0[3], 170.0-620.0[4]

Virgin oil:

0.0-4.7[5], 3.8[6]

Anti-Infective Agents: 

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

Antihypertensive Agents:

Drugs used in the treatment of acute or chronic vascular hypertension regardless of pharmacological mechanism. Among the antihypertensive agents are diuretics; (especially diuretics, thiazide); adrenergic beta-antagonists; adrenergic alpha-antagonists; angiotensin-converting enzyme inhibitors; calcium channel blockers; ganglionic blockers; and vasodilator agents.

Vasodilator Agents:

Drugs used to cause dilation of the blood vessels.

1. Marsilio, V., et al., Effect of irrigation and lactic acid bacteria inoculants on the phenolic fraction, fermentation and sensory characteristics of olive (Olea europaea L. cv. Ascolana tenera) fruits. Journal of the Science of Food and Agriculture, 2006. 86(6): p. 1005-1013.

2. Romani, A., et al., Polyphenolic content in five tuscany cultivars of Olea europaea L. J Agric Food Chem, 1999. 47(3): p. 964-7.

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

5. 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.

6. 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.