Anti-Inflammatory and Antioxidant Activity of Hydroxytyrosol and 3,4-Dihydroxyphenyglycol Purified from Table Olive Effluents

Anti-Inflammatory and Antioxidant Activity of Hydroxytyrosol and 3,4-Dihydroxyphenyglycol Purified from Table Olive Effluents

<b></b>New liquid effluents based on the use of acetic acid in the table olive industry make it easier to extract bioactive compounds to be used for food, cosmetic, and pharmaceutical purposes. The use of water acidified with acetic acid or in brine with or without acetic acid for storin...

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Bibliographic Details
Main Authors: África Fernández-Prior, Alejandra Bermúdez-Oria, María del Carmen Millán-Linares, Juan Fernández-Bolaños, Juan Antonio Espejo-Calvo, Guillermo Rodríguez-Gutiérrez
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Foods
Subjects:
table olive
phenolics
hydroxytyrosol
3,4‐dihydroxyphenylglycol
anti‐inflammatory
antioxidant
Online Access:https://www.mdpi.com/2304-8158/10/2/227

Internet

https://www.mdpi.com/2304-8158/10/2/227

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