Oxidative stress, a result of an overproduction and accumulation of free radicals, is the
leading cause of several degenerative diseases such as cancer, atherosclerosis …

Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that
to make it unique and a basic component of the Mediterranean diet. The importance of VOO …

Extra virgin olive oil (EVOO) polyphenols beneficial effects have widely been debated
throughout the last three decades, with greater attention to hydroxytyrosol and tyrosol, which …

Hydroxytyrosol and tyrosol are dietary phenolic compounds present in virgin olive oil and
wine. Both compounds are also endogenously synthesized in our body as byproducts of …

It is well known that plant-derived polyphenols are biologically relevant for human health
both for their direct antioxidant activity and for their effects in the modulation of intracellular …

Antioxidant potential of phenolic compounds from green pepper (Piper nigrum L.) and
lignans from fresh mace (Myristica fragrans) were evaluated for their ability to scavenge 1 …

Fractionation of the methanolic and total oligomer flavonoid enriched extracts from Rhamnus
alaternus leaves resulted in the isolation of three flavonoids: kaempferol 3-O …

Around two million tons of olive oil are produced in Europe annually, with Portugal being
among the top five European olive oil-producing countries. Olive oil production results in a …

Antioxidants are a diverse group of chemicals with proven health benefits and thus potential
preventive medicine and therapeutic applications. While most of these compounds are …

In the past two decades, there has been growing interest in finding novel and non-toxic
antioxidants to meet the requirements in chemical, food and pharmaceutical industries. To …