Polyphenols and secoiridoids in raw material (Olea europaea L. leaves) and commercial food supplements

Phenolic profiling of various olive bark-types and leaves: HPLC–ESI/MS study

(2015) Gergő Tóth et al.   INDUSTRIAL CROPS AND PRODUCTS

Influence of Olive Leaf Processing on the Bioaccessibility of Bioactive Polyphenols

(2014) Margarita H. Ahmad-Qasem et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Variations in phenolic compounds and antiradical scavenging activity of Olea europaea leaves and fruits extracts collected in two different seasons

(2013) Faten Brahmi et al.   INDUSTRIAL CROPS AND PRODUCTS

The Occurrence and Bioactivity of Polyphenols in Tunisian Olive Products and by-Products: A Review

(2012) Amani Taamalli et al.   JOURNAL OF FOOD SCIENCE

The Antioxidant and Anti-proliferative Activity of the Lebanese Olea europaea Extract

(2011) Rida Fares et al.   PLANT FOODS FOR HUMAN NUTRITION

ANTIFUNGAL PROPERTIES OF OLIVE LEAF EXTRACTS AND THEIR PHENOLIC COMPOUNDS

(2008) M. KORUKLUOGLU et al.   JOURNAL OF FOOD SAFETY

Food supplementation with an olive (Olea europaeaL.) leaf extract reduces blood pressure in borderline hypertensive monozygotic twins

(2008) Tania Perrinjaquet-Moccetti et al.   PHYTOTHERAPY RESEARCH