• 2-(4-Hydroxyphenyl)ethanol

• 2-(p-Hydroxyphenyl)ethanol

• 4-(2-Hydroxyethyl)phenol

• 4-Hydroxybenzeneethanol

• 4-Hydroxyphenethyl alcohol

• 4-Hydroxyphenylethanol

• 4-Hydroxyphenylethyl alcohol

• b-(4-Hydroxyphenyl)ethanol

• b-(p-Hydroxyphenyl)ethanol

• beta-(4-Hydroxyphenyl)ethanol

• beta-(p-Hydroxyphenyl)ethanol

• p-Hydroxyphenethyl alcohol

• p-Hydroxyphenylethyl alcohol

• p-Thyrosol

• p-Tyrosol

Fruit: 

3.02-52.17[1], 9.0-210.0[2], 13.0-166.0[3], 63.0-91.0[4], 0.0-120.0[5], 101.3-1186.0[6], 192.0-355.0[7]

Leaf: 

90-660[8]

Pomace: 

18.5[9] 

Wastewater: 

182[10]

Virgin oil: 

0.10-0.69[11], 3.1-9.6[12], 6.7-11.4[13], 6.5[14], 1.1-35.6[15], 1.2-20.0[16], 27.4[17], 1.5-9.6[18], 1.2-2.2[19], 2.7-6.6[20], 7.4[21], 0.7-9.6[22], 1.77-3.12[23]

Anti-Arrhythmia Agents: 

Agents used for the treatment or prevention of cardiac arrhythmias. They may affect the polarization-repolarization phase of the action potential, its excitability or refractoriness, or impulse conduction or membrane responsiveness within cardiac fibers. Anti-arrhythmia agents are often classed into four main groups according to their mechanism of action: sodium channel blockade, beta-adrenergic blockade, repolarization prolongation, or calcium channel blockade.

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.

1. Dağdelen, A., et al., Phenolics profiles of olive fruits (Olea europaea L.) and oils from Ayvalık, Domat and Gemlik varieties at different ripening stages. Food Chemistry, 2013. 136(1): p. 41-45.

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. Ortega-García, F. and J. Peragón, Phenol Metabolism in the Leaves of the Olive Tree (Olea europaea L.) cv. Picual, Verdial, Arbequina, and Frantoio during Ripening. Journal of Agricultural and Food Chemistry, 2010. 58(23): p. 12440-12448.

9. 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.

10. 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.

11. 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.

12. 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.

13. Carrasco-Pancorbo, A., et al., Rapid quantification of the phenolic fraction of Spanish virgin olive oils by capillary electrophoresis with UV detection. J Agric Food Chem, 2006. 54(21): p. 7984-91.

14. 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.

15. 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.

16. 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.

17. 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.

18. 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.

19. 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.

20. Gomez Caravaca, A.M., et al., Electrophoretic identification and quantitation of compounds in the polyphenolic fraction of extra-virgin olive oil. Electrophoresis, 2005. 26(18): p. 3538-51.

21. 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.

22. 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.

23. 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.