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@ARTICLE{Owen:144535,
      author       = {R. W. Owen$^*$ and R. Haubner$^*$ and W. Mier$^*$ and A.
                      Giacosa and W. E. Hull$^*$ and B. Spiegelhalder$^*$ and H.
                      Bartsch$^*$},
      title        = {{I}solation, structure elucidation and antioxidant
                      potential of the major phenolic and flavonoid compounds in
                      brined olive drupes.},
      journal      = {Food and chemical toxicology},
      volume       = {41},
      number       = {5},
      issn         = {0278-6915},
      address      = {New York, NY [u.a.]},
      publisher    = {Elsevier},
      reportid     = {DKFZ-2019-01981},
      pages        = {703-717},
      year         = {2003},
      abstract     = {Because olives represent an important component of the
                      Mediterranean diet, it is necessary to establish unequivocal
                      identification and quantitation of the major potential
                      antioxidant phenolic compounds they contain. The major
                      phenolic antioxidants in two types of brined olives were
                      isolated and purified by semi-preparative high performance
                      liquid chromatography. Structural analysis was conducted
                      using UV spectrophotometry, mass spectrometry and nuclear
                      magnetic resonance spectroscopy. In particular, completely
                      assigned 1H and 13C NMR data are presented and errors in
                      literature data are corrected. The data show that tyrosol,
                      hydroxytyrosol, 3-(3, 4-dihydroxyphenyl) propanoic acid
                      (dihydrocaffeic acid), dihydro-p-coumaric acid (phloretic
                      acid), the phenylpropanoid glucosides acteoside
                      (verbascoside) and isoacteoside, along with the flavonoids
                      luteolin and apigenin are major components of the phenolic
                      fraction of brined black olives. Brined green olives contain
                      only hydroxytyrosol and traces of other minor phenolics.
                      Brined olives contain even higher concentrations of phenolic
                      antioxidants than olive oil and may, therefore, be more
                      important modulators of cancer chemopreventive activity.},
      keywords     = {Antioxidants (NLM Chemicals) / Flavonoids (NLM Chemicals) /
                      Phenols (NLM Chemicals) / Plant Extracts (NLM Chemicals) /
                      Reactive Oxygen Species (NLM Chemicals)},
      cin          = {C010},
      ddc          = {610},
      cid          = {I:(DE-He78)C010-20160331},
      pnm          = {313 - Cancer risk factors and prevention (POF3-313)},
      pid          = {G:(DE-HGF)POF3-313},
      typ          = {PUB:(DE-HGF)16},
      pubmed       = {pmid:12659724},
      url          = {https://inrepo02.dkfz.de/record/144535},
}