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Most of the pharmacological effects for olive oil and olive leaf extract can be attributed to their main phenolic constituents, in particular oleuropein, hydroxytyrosol and tyrosol; however, several other biologically active constituents are also present. ANTIOXIDANT

Numerous olive phenolics have strong free radical scavenging capacity and show a synergistic behaviour when combined, as occurs naturally in the fruit and leaf (Benavente-Garcia et al 2000). According to in vitro tests, the flavonoids, rutin, catechin and luteolin exert antioxidant effects almost 2.5-fold those of vitamin C and E and are comparable to that of lycopene (Benavente-Garcia et al 2000).

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