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Abstract: Polyphenols have become a subject of intense research because of their perceived beneficial effects on health due to their anticarcinogenic, antiatherogenic, anti‐inflammatory, and antimicrobial activities. It is well known that olives and their derivatives are rich in phenolic substances with pharmaceutical properties, some of which exert important antioxidant effects. The characterization and quantification of their polyphenol composition is one of the first steps to be taken in any evaluation of the putative contribution of the olive to human health. This review is concerned with polyphenols in Tunisian olive (Olea europaea L.) products (fruit and oil) and some by‐products (leaves and olive‐mill wastewater) with an emphasis on the analytical methods used, as well as the biological activities described in recent years.
| Authors: | Taamalli, Amani; Arráez‐Román, David; Zarrouk, Mokhtar; Segura‐Carretero, Antonio; Fernández‐Gutiérrez, Alberto | |
| Journal: | Journal of Food Science | |
| Volume: | 77 | |
| Issue: | 4 | |
| Year: | 2012 | |
| Pages: | R83 | |
| DOI: | 10.1111/j.1750-3841.2011.02599.x | |
| Publication date: | 01-04-2012 |
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