Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (<i>Olea europaea</i> L.)

Phenolic and triterpenoid compounds of the olive tree are recognized as having a key role in health promotion, thanks to their multiple protective actions in humans. To expand the source of these bioactive compounds, the phenolic and triterpenoid profiles of leaf, branch, destoned fruit, destoned po...

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Principais autores:	Pujun Xie, Lorenzo Cecchi, Maria Bellumori, Diletta Balli, Lisa Giovannelli, Lixin Huang, Nadia Mulinacci
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2021-11-01
Colecção:	Foods
Assuntos:	olive seeds and shells olive leaves and branches olive pomace secoiridoids pentacyclic triterpenoids phytocomplex
Acesso em linha:	https://www.mdpi.com/2304-8158/10/11/2823
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