A review: benefit and bioactive properties of olive (Olea europaea L.) leaves

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dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorMatthaeus, Bertrand
dc.date.accessioned2020-03-26T19:33:37Z
dc.date.available2020-03-26T19:33:37Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractOlive leaf tree is one of the most common, traditional herbal teas used among Mediterranean people to cure certain diseases. The phenolic compounds present in olive leaves, especially the oleuropein, are associated to antioxidant, antihypertensive, hypoglycemic, hypocholesterolemic and cardioprotective activity. Many olive oil producers even charge a fee to the olive farmer for the disposal of olive leaves. In current study, some of these studies on the beneficial health effects, antioxidant, antimicrobial and phenolic compounds of olive leaves are reviewed.en_US
dc.identifier.doi10.1007/s00217-016-2726-9en_US
dc.identifier.endpage99en_US
dc.identifier.issn1438-2377en_US
dc.identifier.issn1438-2385en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage89en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s00217-016-2726-9
dc.identifier.urihttps://hdl.handle.net/20.500.12395/34752
dc.identifier.volume243en_US
dc.identifier.wosWOS:000392123100010en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSPRINGERen_US
dc.relation.ispartofEUROPEAN FOOD RESEARCH AND TECHNOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectOlive leavesen_US
dc.subjectAntioxidant activityen_US
dc.subjectPhenolic compoundsen_US
dc.subjectAntimicrobialen_US
dc.subjectCompositionen_US
dc.subjectHealth and benefiten_US
dc.titleA review: benefit and bioactive properties of olive (Olea europaea L.) leavesen_US
dc.typeArticleen_US

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