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Keyword

hydroxytyrosol

Description: A phenolic chemical compound found in olives and olive products, studied in food chemistry and biomedical research.
Wikidata ID: wiki/Q744577
OpenAlex ID: keywords/hydroxytyrosol
Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer
2002 · Penny M Kris-Etherton, Kari D Hecker, et al. · The American Journal of Medicine · 2,549
Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosol
1994 · R. Aeschbach, J. Löliger, et al. · Food and Chemical Toxicology · 797
Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra
2007 · Alessandra Bendini, Lorenzo Cerretani, et al. · Molecules · 784
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Antioxidant and other biological activities of phenols from olives and olive oil
2001 · Francesco Visioli, Andrea Poli, et al. · Medicinal Research Reviews · 754
The antioxidant/anticancer potential of phenolic compounds isolated from olive oil
2000 · R.W Owen, A Giacosa, et al. · European Journal of Cancer · 723
Free Radical-Scavenging Properties of Olive Oil Polyphenols
1998 · Francesco Visioli, Giorgio Bellomo, et al. · Biochemical and Biophysical Research Communications · 715
Major phenolic compounds in olive oil: metabolism and health effects
2002 · Kellie L Tuck, Peter J Hayball · The Journal of Nutritional Biochemistry · 705
Antioxidant Properties of Phenolic Compounds: H-Atom versus Electron Transfer Mechanism
2004 · Monica Leopoldini, Tiziana Marino, et al. · The Journal of Physical Chemistry A · 702
Iron-chelation properties of phenolic acids bearing catechol and galloyl groups
2005 · M ANDJELKOVIC, J VANCAMP, et al. · Food Chemistry · 664
Oleuropein in Olive and its Pharmacological Effects
2010 · Syed Haris Omar · Scientia Pharmaceutica · 647
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Olive Oil and Red Wine Antioxidant Polyphenols Inhibit Endothelial Activation
2003 · Maria Annunziata Carluccio, Luisa Siculella, et al. · Arteriosclerosis Thrombosis and Vascular Biology · 639
The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health
2005 · Elisa Tripoli, Marco Giammanco, et al. · Nutrition Research Reviews · 631
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Olive-oil consumption and health: the possible role of antioxidants
2000 · Robert W Owen, Attilio Giacosa, et al. · The Lancet Oncology · 617
Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene
2000 · R.W Owen, W Mier, et al. · Food and Chemical Toxicology · 577
Hydroxytyrosol, Tyrosol and Derivatives and Their Potential Effects on Human Health
2019 · Ana Karković Marković, Jelena Torić, et al. · Molecules · 536
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On the In-vitro Antimicrobial Activity of Oleuropein and Hydroxytyrosol
1999 · Giuseppe Bisignano, Antonio Tomaino, et al. · Journal of Pharmacy and Pharmacology · 533
Beneficial effects of the olive oil phenolic components oleuropein and hydroxytyrosol: focus on protection against cardiovascular and metabolic diseases
2014 · Stefania Bulotta, Marilena Celano, et al. · Journal of Translational Medicine · 398
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Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea europaea L.
2019 · Annalisa Romani, Francesca Ieri, et al. · Nutrients · 395
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Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review
2021 · Rocío Gutiérrez-Escobar, María José Aliaño-González, et al. · Molecules · 392
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Olive Oil Phenols Are Absorbed in Humans
2002 · Maud N. Vissers, Peter L. Zock, et al. · Journal of Nutrition · 384
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Antidiabetic and Antioxidant Effects of Hydroxytyrosol and Oleuropein from Olive Leaves in Alloxan-Diabetic Rats
2009 · Hedya Jemai, Abdelfattah El Feki, et al. · Journal of Agricultural and Food Chemistry · 379
Olive oil phenolics are dose‐dependently absorbed in humans
2000 · Francesco Visioli, Claudio Galli, et al. · FEBS Letters · 378
On the extraction and antioxidant activity of phenolic compounds from winery wastes
2007 · Theodora-Ioanna Lafka, Vassilia Sinanoglou, et al. · Food Chemistry · 374
Biological Properties of Olive Oil Phytochemicals
2002 · Francesco Visioli, Claudio Galli · Critical Reviews in Food Science and Nutrition · 369
Phenolic Compounds in Spanish Olive Oils
1999 · Manuel Brenes, Aranzazu García, et al. · Journal of Agricultural and Food Chemistry · 361
Works count: 4,697
Citation count: 137,100
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