2000•Journal of the Science of Food and AgricultureOpen access

Oleuropein and related compounds

Cristina Soler‐Rivas, Juan Carlos Esp�n, Harry J. Wichers

Abstract

In this paper, oleuropein and some other related phenolic compounds are reviewed. Their occurrence, distribution, biosynthesis and transformation during maturation and during industrial processing (preparation of table olives and oil production) are described. Their role in human health is proposed based on current human, animal and in vitro studies as molecules with antioxidant and antimicrobial properties. © 2000 Society of Chemical Industry

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Key concepts: Oleuropein, Antimicrobial, Chemistry, Human health, Antioxidant, In vitro, Human studies, Food science