Olive biophenols affect the organoleptic and nutraceutical properties of fruits; therefore, it is an emerging research
field. In addition, a plethora of health-promoting properties have been attributed to the phenolic content of olive
fruits. The main biophenols can be divided into different sub-groups such as phenolic acids and alcohols, flavonoids, lignans
and secoiridoids. The latter sub-group of biophenols is typical in olive fruits, since oleuropein and the products of its
biotransformation characterize olive fruit. An array of genetic, agronomic and technological factors that affect the rate of
synthesis and biotransformation of secoiridoids in olive fruits is discussed. Furthermore, the relationship between antioxidant
activity and structures of olive biophenols is explored.
Keywords: Biosynthesis, degradation, hydroxytyrosol, Olea europaea, oleuropein, radical scavenging activity, secoiridoid.
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