3,4-dihydroxyphenylglycol, a major C6-C2 phenolic in Olea europaea fruits
- 31 March 1994
- journal article
- research article
- Published by Elsevier in Phytochemistry
- Vol. 35 (5), 1335-1337
- https://doi.org/10.1016/s0031-9422(00)94849-0
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Isolation of cornoside from Olea europaea and its transformation into halleridonePhytochemistry, 1993
- Surface waxes from olive fruitsPhytochemistry, 1992
- An overview of the phenolics of canola and rapeseed: Chemical, sensory and nutritional significanceJournal of Oil & Fat Industries, 1992
- Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLCJournal of Agricultural and Food Chemistry, 1992
- Phenolic compounds related to the black color formed during the processing of ripe olivesJournal of Agricultural and Food Chemistry, 1992
- Biochemical effects of high single doses of moclobemide in man: correlation with plasma concentrationsPsychopharmacology, 1992
- Antioxidant effect of natural phenols on olive oilJournal of Oil & Fat Industries, 1991
- Accumulation of oleuropein derivatives during olive maturationPhytochemistry, 1989
- Importance and evolution of phenolic compounds in olive during growth and maturationJournal of Agricultural and Food Chemistry, 1986
- Structures of Forsythoside A and D, Antibacterial Principles of Forsythia suspensa FruitsHETEROCYCLES, 1982