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Elenolic Acid
Elenolic acid is a component of olive oil and olive leaf extract. It can be considered as a marker for maturation of olives. It is a subunit of oleuropein, a bitter chemical compound found in olives and the leaves of the olive tree, alongside closely related compounds such as 10-hydroxyoleuropein, ligstroside and 10-hydroxyligstroside, are tyrosol ester In chemistry, an ester is a compound derived from an acid (either organic or inorganic) in which the hydrogen atom (H) of at least one acidic hydroxyl group () of that acid is replaced by an organyl group (R). These compounds contain a distin ...s of elenolic acid. References {{heterocyclic-stub Carboxylic acids Aldehydes Dihydropyrans Methyl esters ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive Oil
Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as a condiment, or as a salad dressing. It can also be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine, with wheat and grapes. Olive trees have been cultivated around the Mediterranean since the 8th millennium BC. In 2022, Spain was the world's largest producer, manufacturing 24% of the world's total. Other large producers were Italy, Greece, and Turkey, collectively accounting for 59% of the global market. The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive Leaf Extract
Olive leaf is the leaf of the olive tree (''Olea europaea''). Although olive oil extracted from the fruit of the tree is well known for its flavor and possible health benefits, the leaf and its extracts remain under preliminary research with unknown effects on human health. Leaf characteristics The silvery green leaves are oblong, measuring long and wide. When consumed, leaves have an astringent bitter taste. Chemical compounds Olive phenolics are much more concentrated in the leaves compared with olive oil or olive fruit: 1450 mg total phenolics/100 g fresh leaf vs. 110 mg/100 g fruit and 23 mg/100 ml extra virgin olive oil. Chemical compounds in unprocessed olive leaf are oleuropein and hydroxytyrosol, as well as polyphenols and flavonoids, including luteolin, rutin, caffeic acid, catechin and apigenin. Elenolic acid is a component of olive oil and olive leaf extract. It can be considered as a marker for maturation of olives. Oleuropein, together with ot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oleuropein
Oleuropein is a glycosylation, glycosylated seco-iridoid, a type of polyphenol, phenolic bitter compound found in green olive skin, flesh, seeds, and leaves. The term oleuropein is derived from the botanical name of the olive tree, ''Olea europaea''. Because of its Taste#Bitterness, bitter taste and Astringent, astringency, oleuropein must be completely removed or decomposed to make olives edible. During processing of bitter and inedible green olives for consumption as table olives, oleuropein is removed from olives via a number of methods, including by immersion in lye. Chemical treatment Oleuropein is a derivative of elenolic acid linked to the orthodiphenol hydroxytyrosol by an ester bond and to a molecule of glucose by a glycosidic bond. When olives are immersed in a lye solution, the alkaline conditions lead to hydrolysis of the ester bond. The basic conditions also significantly increases the solubility of these derivatives, facilitating their release into the lye solution. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
10-hydroxyoleuropein
Oleuropein is a glycosylated seco-iridoid, a type of phenolic bitter compound found in green olive skin, flesh, seeds, and leaves. The term oleuropein is derived from the botanical name of the olive tree, ''Olea europaea''. Because of its bitter taste and astringency, oleuropein must be completely removed or decomposed to make olives edible. During processing of bitter and inedible green olives for consumption as table olives, oleuropein is removed from olives via a number of methods, including by immersion in lye. Chemical treatment Oleuropein is a derivative of elenolic acid linked to the orthodiphenol hydroxytyrosol by an ester bond and to a molecule of glucose by a glycosidic bond. When olives are immersed in a lye solution, the alkaline conditions lead to hydrolysis of the ester bond. The basic conditions also significantly increases the solubility of these derivatives, facilitating their release into the lye solution. The high pH accelerates the oxidation of the phenolics ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ligstroside
Ligstroside is an important phenolic compound present in olive cultivars. It has a role as a plant metabolite and an antineoplastic agent. Differs from oleuropein Oleuropein is a glycosylation, glycosylated seco-iridoid, a type of polyphenol, phenolic bitter compound found in green olive skin, flesh, seeds, and leaves. The term oleuropein is derived from the botanical name of the olive tree, ''Olea europaea ... by one hydroxyl group. References {{Reflist Phenylethanoids Phenol antioxidants Anti-inflammatory agents Glucosides Phytoestrogens Olives Olive oil Phytochemicals Methoxy compounds Pyrans ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
10-hydroxyligstroside
Oleuropein is a glycosylated seco-iridoid, a type of phenolic bitter compound found in green olive skin, flesh, seeds, and leaves. The term oleuropein is derived from the botanical name of the olive tree, ''Olea europaea''. Because of its bitter taste and astringency, oleuropein must be completely removed or decomposed to make olives edible. During processing of bitter and inedible green olives for consumption as table olives, oleuropein is removed from olives via a number of methods, including by immersion in lye. Chemical treatment Oleuropein is a derivative of elenolic acid linked to the orthodiphenol hydroxytyrosol by an ester bond and to a molecule of glucose by a glycosidic bond. When olives are immersed in a lye solution, the alkaline conditions lead to hydrolysis of the ester bond. The basic conditions also significantly increases the solubility of these derivatives, facilitating their release into the lye solution. The high pH accelerates the oxidation of the phenolics ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tyrosol
Tyrosol is an organic compound with the formula . Classified as a phenylethanoid, a derivative of phenethyl alcohol, it is found in a variety of natural sources. The compound is colorless solid. The principal source in the human diet is olive oil. Research As an antioxidant, tyrosol may protect cells against injury due to oxidation ''in vitro''. Although it is not as potent as other antioxidants present in olive oil (e.g., hydroxytyrosol), its higher concentration and good bioavailability indicate that it may have an important overall effect. Tyrosol may also be cardioprotective. Tyrosol-treated animals showed significant increase in the phosphorylation of Akt, eNOS, and FOXO3a. In addition, tyrosol also induced the expression of the protein SIRT1 in the heart after myocardial infarction (MI) in a rat MI model. Tyrosol forms esters with a variety of organic acids. For example, oleocanthal is the elenolic acid ester of tyrosol. See also * Tyrosinol, * Hydroxytyrosol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ester
In chemistry, an ester is a compound derived from an acid (either organic or inorganic) in which the hydrogen atom (H) of at least one acidic hydroxyl group () of that acid is replaced by an organyl group (R). These compounds contain a distinctive functional group. Analogues derived from oxygen replaced by other chalcogens belong to the ester category as well. According to some authors, organyl derivatives of acidic hydrogen of other acids are esters as well (e.g. amides), but not according to the IUPAC. Glycerides are fatty acid esters of glycerol; they are important in biology, being one of the main classes of lipids and comprising the bulk of animal fats and vegetable oils. Lactones are cyclic carboxylic esters; naturally occurring lactones are mainly 5- and 6-membered ring lactones. Lactones contribute to the aroma of fruits, butter, cheese, vegetables like celery and other foods. Esters can be formed from oxoacids (e.g. esters of acetic acid, carbonic acid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carboxylic Acids
In organic chemistry, a carboxylic acid is an organic acid that contains a carboxyl group () attached to an Substituent, R-group. The general formula of a carboxylic acid is often written as or , sometimes as with R referring to an organyl group (e.g., alkyl, alkenyl, aryl), or hydrogen, or other groups. Carboxylic acids occur widely. Important examples include the amino acids and fatty acids. Deprotonation of a carboxylic acid gives a carboxylate anion. Examples and nomenclature Carboxylic acids are commonly identified by their trivial names. They often have the suffix ''-ic acid''. IUPAC-recommended names also exist; in this system, carboxylic acids have an ''-oic acid'' suffix. For example, butyric acid () is butanoic acid by IUPAC guidelines. For nomenclature of complex molecules containing a carboxylic acid, the carboxyl can be considered position one of the parent chain even if there are other substituents, such as 3-chloropropanoic acid. Alternately, it can be named ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aldehydes
In organic chemistry, an aldehyde () (lat. ''al''cohol ''dehyd''rogenatum, dehydrogenated alcohol) is an organic compound containing a functional group with the structure . The functional group itself (without the "R" side chain) can be referred to as an aldehyde but can also be classified as a formyl group. Aldehydes are a common motif in many chemicals important in technology and biology. Structure and bonding Aldehyde molecules have a central carbon atom that is connected by a double bond to oxygen, a single bond to hydrogen and another single bond to a third substituent, which is carbon or, in the case of formaldehyde, hydrogen. The central carbon is often described as being sp2- hybridized. The aldehyde group is somewhat polar. The bond length is about 120–122 picometers. Physical properties and characterization Aldehydes have properties that are diverse and that depend on the remainder of the molecule. Smaller aldehydes such as formaldehyde and acetaldehyde are soluble ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
