• Hydroxytyrosol (3,4-DHPEA)

• 2-(3,4-dihydroxyphenyl)ethanol

• 3,4-Dihydroxyphenylethanol

• 3-Hydroxytyrosol

• 4-(2-Hydroxyethyl)-1,2-Benzenediol

• beta-3,4-Dihydroxyphenylethyl alcohol

• Dopet 

Fruit: 

0.076[1], 20.0-1140.0[2], 0.0-591.0[3], 489.0-746.0[4], 130.0-1160.0[5], 566.8-4133.0[6], 975.0-1614.0[7] 

Leaf: 

0.54[1] 

Pomace: 

106[8] 

Wastewater: 

225[9]

Virgin oil: 

nd-3.5[10, 11], 4.8[12], 0.4-34.7[13], 0.3-10.7[14], 14.4[15], 0.9-1.7[16], 1.0-2.4[17], 3.2[18], 0.1-0.7[19], 3.84-7.18[20] 

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.

Platelet Aggregation Inhibitors: 

Drugs or agents which antagonize or impair any mechanism leading to blood platelet aggregation, whether during the phases of activation and shape change or following the dense-granule release reaction and stimulation of the prostaglandin-thromboxane system.

1. Xie, P.-j., et al., Phenolic compositions, and antioxidant performance of olive leaf and fruit (Olea europaea L.) extracts and their structure–activity relationships. Journal of Functional Foods, 2015. 16: p. 460-471.

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

3. Blekas, G., et al., Biophenols in table olives. Journal of Agricultural and Food Chemistry, 2002. 50(13): p. 3688-3692.

4. 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.

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

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

7. 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.

8. Sanchez de Medina, V., et al., Quality and stability of edible oils enriched with hydrophilic antioxidants from the olive tree: the role of enrichment extracts and lipid composition. J Agric Food Chem, 2011. 59(21): p. 11432-41.

9. Poerschmann, J., B. Weiner, and I. Baskyr, Organic compounds in olive mill wastewater and in solutions resulting from hydrothermal carbonization of the wastewater. Chemosphere, 2013. 92(11): p. 1472-82.

10. 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.

11. Servili, M., et al., Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils cv. Leccino. Journal of Agricultural and Food Chemistry, 2007. 55(16): p. 6609-6618.

12. Gomez-Alonso, S., et al., Changes in phenolic composition and antioxidant activity of virgin olive oil during frying. J Agric Food Chem, 2003. 51(3): p. 667-72.

13. Lavelli, V., G. Fregapane, and M.D. Salvador, Effect of storage on secoiridoid and tocopherol contents and antioxidant activity of monovarietal extra virgin olive oils. J Agric Food Chem, 2006. 54(8): p. 3002-7.

14. Lavelli, V. and L. Bondesan, Secoiridoids, tocopherols, and antioxidant activity of monovarietal extra virgin olive oils extracted from destoned fruits. J Agric Food Chem, 2005. 53(4): p. 1102-7.

15. Owen, R.W., et al., Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene. Food Chem Toxicol, 2000. 38(8): p. 647-59.

16. 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.

17. Gomez-Rico, A., et al., Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. Cv. Cornicabra) with regard to fruit ripening and irrigation management. J Agric Food Chem, 2006. 54(19): p. 7130-6.

18. 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.

19. Bayram, B., et al., A validated method for the determination of selected phenolics in olive oil using high-performance liquid chromatography with coulometric electrochemical detection and a fused-core column. Food Chem, 2013. 138(2-3): p. 1663-9.

20. Ouni, Y., et al., Characterisation and quantification of phenolic compounds of extra-virgin olive oils according to their geographical origin by a rapid and resolutive LC-ESI-TOF MS method. Food Chemistry, 2011. 127(3): p. 1263-1267.