There is currently a worldwide consensus and recognition of the undoubted health benefits
of the so-called Mediterranean diet, with its intake being associated with a lower risk of …

Olive oil is considered one of the most valuable vegetable oils and is highly appreciated by
consumers for its specific and distinguishable taste and aroma, as well as its nutritional …

The two-phase technology for olive oil extraction generates large amounts of patè olive cake
(POC), a by-product that is rich in bioactive health-promoting compounds. Here, response …

The aim of this study was to analyse the effect of spontaneous microbial maceration on the
release and extraction of the flavonoids and phenolics from olive leaves. Bioprofiling based …

In order to understand the distribution of the main secondary metabolites found in Olea
europaea L., eight different samples (olive leaf, stem, seed, fruit skin and pulp, as well as …

Oleanolic acid (OA) and maslinic acid (MA) are pentacyclic triterpenic compounds that
abound in industrial olive oil waste. These compounds have renowned antimicrobial …

Glioma, particularly its most malignant form, glioblastoma multiforme (GBM), is the most
common and aggressive malignant central nervous system tumor. The drawbacks of the …

Hydroxytyrosol (HT), the main representative of polyphenols of olive oil, has been described
as one of the most powerful natural antioxidants, also showing anti-inflammatory …

Mushrooms are new potential sources of valuable medicines, long neglected because of
difficulties experienced in their cultivation. There is a large variety of medicinal mushrooms …

Patè Olive Cake (POC) is a new by-product derived from recently introduced new decanters
in the olive oil production process. POC, is essentially composed of water, olive pulp and …