Strategies to Broaden the Applications of Olive Biophenols Oleuropein and Hydroxytyrosol in Food Products

• Main Authors: Mariana Monteiro (Author), Andreia F. R. Silva (Author), Daniela Resende (Author), Susana S. Braga (Author), Manuel A. Coimbra (Author), Artur M. S. Silva (Author), Susana M. Cardoso (Author)
• Format: Book
• Published: MDPI AG, 2021-03-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Oleuropein (OLE) and hydroxytyrosol (HT) are olive-derived phenols recognised as health-promoting agents with antioxidant, anti-inflammatory, cardioprotective, antifungal, antimicrobial, and antitumor activities, providing a wide range of applications as functional food ingredients. HT is Generally...