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 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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Bibliographic Details
Main Authors: Pujun Xie, Lorenzo Cecchi, Maria Bellumori, Diletta Balli, Lisa Giovannelli, Lixin Huang, Nadia Mulinacci
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Foods
Subjects:
olive seeds and shells
olive leaves and branches
olive pomace
secoiridoids
pentacyclic triterpenoids
phytocomplex
Online Access:https://www.mdpi.com/2304-8158/10/11/2823

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