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Doğal Bir Antimikrobiyel: Oleuropein

Year 2011, Volume: 25 Issue: 1, 131 - 142, 01.04.2011

Gökçen Yıldız Vildan Uylaşer

Abstract

Keywords

-

References

  • Amiot, M.J., A. Fleuriet and J.J. Macheix. 1986. Importance and evolution of phenolic. Compounds in olive during growth and maturation. J. Agric. Food Chem. 34:823-826.
  • Amiot, M.J., A. Fleuriet and J.J. Macheix. 1989. Accumulation of oleuropein derivatives during olive maturation. Phytochem. 28:67-69.
  • Amiot, M.J., M. Tacchini, A. Fleuriet and J.J. Macheix. 1990. The technological debittering process of olives: characterization of fruits before and during alkaline treatment. Sci. Aliments. 10:619-632.
  • Aziz, N.H., S.F. Farag, L.A. Mousa and M.A. Abo-Zaid. 1998. Comparative antibacterial and antifungal effects of some phenolic compounds. Microbios. 93:43–54.
  • Bao, J., D.W. Zhang, J.Z. Zhang, P.L. Huang and S. Lee-Huang. 2007. Computational study of bindings of olive leaf extract (OLE) to HIV-1 fusion protein gp41. F.E.B.S. Lett. 581:2737–2742.
  • Bazoti, F.N., J. Bergquist, K.E. Markides and A. Tsarbopoulos., 2006. Noncovalent interaction between amyloid-β-peptide (1-40) and oleuropein studied by electrospray ionization mass spectrometry. J. Am. Soc. Mass. Spectrom. 17:568–75.
  • Beauchamp, G.K., R.S. J. Keast, D.L.J. Morel, J. Pika, Q. Han, C. Lee, A.B. Smith and P.A.S. Breslin. 2005. Ibuprofen-like activity in extra-virgin olive oil. Nature. 437(7055):45-46.
  • Bianco, A., R. Lo Scalzo and M.L. Scarpati. 1993. Isolation of cornoside from Olea europaea and its transformation into halleridone. Phytochem. 32:455–457.
  • Bisignano, G., A. Tomaino, R. Lo Cascio, G. Crisafi, N. Uccella, and A. Saija. 1999. On the in-vitro antimicrobial activity of oleuropein and hydroxytyrosol. J. Pharm. Pharmacol. 51:971-974.
  • Bouaziz, M., H. Hammami, Z. Bouallagui, H. Jemai and S. Sayadi. 2008. Production of antioxidants from olive processing by-products. EJEAFChe. 7(8):3231-3236.
  • Brenes, M., L. Rejano, P. Garcia, A.H. Sánchez and A. Garrido. 1995. Biochemical changes in phenolic compounds during Spanish-style green olive processing. J. Agric. Food Chem. 43:2702–2706.
  • Brenes, M. and A. DeCastro. 1998. Transformation of oleuropein and its hydrolysis products during Spanish-style green olive processing. J. Sci. Food Agric. 77:353–358.
  • Carluccio, M.A., L. Siculella, M.A. Ancora, M. Massaro, E. Scoditti, C. Storelli, F. Visioli, A. Distante and R. DeCaterina. 2003. Olive oil and red wine antioxidant polyphenols inhibit endothelial activation: antiatherogenic properties of mediterranean diet phytochemicals. Arterioscler Thromb. Vasc. Biol. 23:622–629.
  • Damtoft, S., H. Franzyk and S.R. Jensen. 1992. Excelsioside, a secoiridoid glucoside from Fraxinus excelsior. Phytochem. 31:4197–4201.
  • Damtoft, S., H. Franzyk and S.R. Jensen. 1995. Biosynthesis of iridoids in Syringa and Fraxinus: carbocyclic iridoid precursors. Phytochem. 40:785–792.
  • Denyer, S.P. and G.S.A.B. Stewart. 1998. Mechanisms of action of disinfectants. Int. Biodet. Biodeg. 41:261-248.
  • Esti, M., L. Cinquanta and E. La Notte. 1998. Phenolic compounds in different olive varieties. J. Agric. Food Chem. 46:32–35.
  • Fleming, H.P. and J.L. Etchells. 1967. Occurrence of an inhibitor of lactic acid bacteria in green olives. Appl. Micro. 15(5):1178-1184.
  • Fleming, H.P., W.M.J.R. Walter and Etchells J.L. 1973. Antimicrobial properties of oleuropein and products of its hydrolysis from green olives. Appl. Micro. 26(5):777– 782.
  • Fredrickson, W.R. 2000. Method and composition for antiviral threrapy with olive leaves. U.S. patent. 6(117): 844.
  • Furneri, P.M., A. Marino, A. Saija, N. Uccella and G. Bisignano. 2002. In vitro antimycoplasmal activity of oleuropein. Int. J. Antimicrob. Age. 20:293-296.
  • Gikas, E., F.N. Bazoti and A. Tsarbopoulos. 2007. Conformation of Oleuropein, the major bioactive compound of Olea europea. J. Mol. Struct.: Theochem. 821:125-132.
  • Japon-Lujan, R., J. Luque-Rodríguez and M. Luque de Castro. 2006. Dynamic ultrasoundassisted extraction of oleuropein and related biophenols from olive leaves. J. Chromatogr. A. 1108:76–82.
  • Juven, B. and Y. Henis. 1970. Studies on antimicrobial activity of olive phenolic compounds. J. Appl. Bact. 33:721-32.
  • Juven, B., Y. Henis, and B. Jacoby. 1972. Studies of the antimicrobial action of oleuropein. J. Appl. Bact. 35:559-567.
  • Lee, O.H. and B.Y. Lee. 2010. Antioxidant and antimicrobial activities of individual and combined phenolics in Olea europaea leaf extract. Bioresour. Technol. 101(10):3751- 3754.
  • Lee-Huang, S., L. Zhang, P.L. Huang, Y.T. Chang and P.L. Huang. 2003. Anti-HIV activity of olive leaf extract (OLE) and modulation of host cell gene expression by HIV-1 infection and OLE treatment. Biochem. Biophys. Res. Commun. 307(4):1029- 1037.
  • Lee-Huang, S., P.L. Huang, D. Zhang, J.W. Lee, J. Bao, Y. Sun, Y.T. Chang, J. Zhang and P.L. Huang. 2007a. Discovery of small-molecule HIV-1 fusion and integrase inhibitors oleuropein and hydroxytyrosol: Part I. fusion [corrected] inhibition. Biochem. Biophys. Res. Commun. 354(4):872-878.
  • Lee-Huang, S., P.L. Huang, D. Zhang, J.W. Lee, J. Bao, Y. Sun, Y.T. Chang, J. Zhang and P.L. Huang. 2007b. Discovery of small-molecule HIV-1 fusion and integrase inhibitors oleuropein and hydroxytyrosol. Part II. Integrase inhibition. Biochem. Biophys. Res. Commun. 354: 879–884.
  • Malik, N.S.A. and J.M. Bradford. 2006. Changes in oleuropein levels during differentiation and development of floral buds in ‘Arbequina’ olives. Scientia Hort. 110:274-278.
  • Marsillo, V. and B. Lanza. 1998. Characterisation of an oleuropein degrading strain of Lactobacillus plantarum. Combined effects of compounds present in olive fermenting brines (phenols, glucose and NaCl) on bacterial activity. J. Sci. Food Agric. 76:520-524.
  • Micol, V., N. Caturla, L. Perez-Fons, V. Mas, L. Perez and A. Estepa. 2005. The olive leaf extract exhibits antiviral activity against viral haemorrhagic septicaemia rhabdovirus (VHSV). Antivir. Res. 66:129–136.
  • Owen, R.W., A. Giacosa, W.E. Hull, R. Haubner, G. Würtele, B. Spiegelhalder and H. Bartsch. 2000. Olive oil consumption and health: the possible role of antioxidants. Lancet. Oncol. 21:107–112.
  • Panizzi, L., M.L. Scarpati and G. Oriente. 1960. Chemical structure of oleuropein, bitter glucoside of olive with hypotensive activity. Gazz. Chim. Ital. 90:1449-1485.
  • Pereira, J.A., A.P.G. Pereira, I.C.F.R. Ferreira, P. Valentao, P.B. Andrade, R. Seabra, L. Estevinho and A. Bento. 2006. Table olives from Portugal: phenolic compounds, antioxidant potential, and antimicrobial activity. J. Agric. Food Chem. 54:8425–8431.
  • Pereira, A.P., I.C.R.F. Ferreira, F. Marcelino, F. Valentao, P.B. Andrade, R. Seabra, L. Estevinho, A. Bento and J.A. Pereira. 2007. Phenolic Compounds and Antimicrobial Activity of Olive (Olea europaea L. Cv. Cobrançosa) Leaves. Molecules. 12(5):1153- 1162.
  • Priego-Capote, F., R.J. Jimenez and M.D. Leaque de Castro. 2004. Fast seperation and determination of phenolic compounds by capillary electrophores-diode array de- tection: Application to the characterization of alperujo after ultrasound assisted extraction. J. Chromatogr. A. 1045 (1-2):239-246.
  • Renis, H.E. 1975. Inactivation of myxoviruses by calcium elenolate. Antimicrob. Agents Chemother. 8:194–199.
  • Ruiz-Barba, J.L., A. Garrida-Fernandez, and R. Jimenez-Diaz 1991. Bactericidal action of oleuropein extracted from gren olives against Lactobacillus plantarum. Lett. Appl. Micro. 12:65-68.
  • Ryan, D., K. Robards and S. Lavee. 1999. Changes in phenolic content of olive during maturation. Int. J. Food Sci. Technol. 34:265–274.
  • Saija, A., D. Trombetta, A. Tomaino, R. Lo Cascio, P. Princi, N.F. Uccella Bonina and F. Castelli. 1998. In-vitro evaluation of the antioxidant activity and biomembrane interaction of the plant phenols oleuropein and hydroxytyrosol. Pharm. 166:123-133. Int. J.
  • Sanchez, J.C., M.A. Alsina, M.K. Herrlein and C. Mestres. 2007. Interaction between the antibacterial compound, oleuropein, and model membranes. Colloid Polym. Sci. 285:1351–1360.
  • Soler-Rivas, C., J.C. Espin and H.J. Wichers. 2000. Oleuropein and related compounds. J. Sci. Food Agric. 80:1013-1023.
  • Sousa, A., I.C. Ferreira, R., Calhelha, P.B. Andrade, P. Valentao, R. Seabra, L. Estevinho, A. Bento and J.A. Pereira. 2006. Phenolics and antimicrobial activity of traditional stoned table olives 'alcaparra'. Bioorg. Med. Chem. 14:8533-8538.
  • Sudjana, A.N., C. D'Orazio, V. Ryan, N. Rasool, J. Ng, N. Islam, T.V. and K.A. Hammer. 2009. Antimicrobial activity of commercial Olea europaea (olive) leaf extract. Int. J. Antimic. Age. 33(5):461-463.
  • Tassou, C.C., G.J.E. Nychas and R.G. Board. 1991. Effects of phenolic compounds and oleuropein on the germination of Bacillus cereus T spores. Biotechnol. Appl. Biochem. 13(2):231-237.
  • Tassou, C.C. and G.J. Nychas. 1995. Inhibition of Salmonella enteritidis by oleuropein in broth and in a model food system. Lett. Appl. Microbiol. 20:120-124.
  • Tokuşoğlu Ö. 2010. Özel Meyve Zeytin: Kimyası, Kalite ve Teknolojisi. Seher Matbaacılık.Yayın No: 006-1B; Sidas Medya Ltd. Şti., Fevzipaşa Bulvarı Çelik İş Merkezi-İzmir. 350 s.
  • Tripoli, E., M. Giammanco, G. Tabacchi, D. Di Majo, S. Giammanco and M. La Guardia. 2005. The phenolic composition of olive oil: structure, biological activity, and beneficial effects on human health. Nutr. Res. Rev. 18:98–112.
  • Tuck, K.L. and P.J. Hayball. 2002. Major phenolic compounds in olive oil: metabolism and health effects. J. Nut. Biochem. 13:636-644.
  • Visioli, F., G. Bellomo, G. Montedoro and C. Galli. 1995. Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents. Atherosclerosis. 117(1):25-32.
  • Visioli, F., S. Bellosta, and C. Galli. 1998. Oleuropein, the bitter principles of olives, enhances nitric oxide production by mouse macrophages. Life Sci. 62:541–546.
  • Visioli, F., A. Poli and C. Galli, 2002. Antioxidant and other biological activities of phenols from olives and olive oil. Med. Res. Rev. 22:65–75.
  • Winkelhausen, E. R. Pospiech and G. Laufenberg. 2005. Antifungal activity of phenolic compounds extracted from dried olive pomace. Bull. Chem. Techn. Macedonia. 24(1):41-46.

Doğal Bir Antimikrobiyel: Oleuropein

Year 2011, Volume: 25 Issue: 1, 131 - 142, 01.04.2011

Gökçen Yıldız Vildan Uylaşer

Abstract

Zeytin ağacının temel fenolik bileşiği olan oleuropein, zeytin meyvelerinin karakteristik acı tadından sorumludur. Zeytinin yenilebilir özellik kazanması için mutlaka ortamdan uzaklaştırılması gerekir. Elenolik asit ve hidroksitriosolün heterozidik esteri olan oleuropein, insan sağlığı üzerinde birçok yararlı etkiye sahiptir. Birçok araştırmacı tarafından antimikrobiyel özelliğe sahip olduğu ispat edilmiş olan bu bileşik alternatif gıda katkısı olarak da kullanılabilir. Bu derlemede, oleuropeinin kimyasal yapısı ve antimikrobiyel etkisine ilişkin yapılan çalışmalardan söz edilmektedir

Keywords

Zeytin oleuropein antimikrobiyel etki fenolik bileşik

References

  • Amiot, M.J., A. Fleuriet and J.J. Macheix. 1986. Importance and evolution of phenolic. Compounds in olive during growth and maturation. J. Agric. Food Chem. 34:823-826.
  • Amiot, M.J., A. Fleuriet and J.J. Macheix. 1989. Accumulation of oleuropein derivatives during olive maturation. Phytochem. 28:67-69.
  • Amiot, M.J., M. Tacchini, A. Fleuriet and J.J. Macheix. 1990. The technological debittering process of olives: characterization of fruits before and during alkaline treatment. Sci. Aliments. 10:619-632.
  • Aziz, N.H., S.F. Farag, L.A. Mousa and M.A. Abo-Zaid. 1998. Comparative antibacterial and antifungal effects of some phenolic compounds. Microbios. 93:43–54.
  • Bao, J., D.W. Zhang, J.Z. Zhang, P.L. Huang and S. Lee-Huang. 2007. Computational study of bindings of olive leaf extract (OLE) to HIV-1 fusion protein gp41. F.E.B.S. Lett. 581:2737–2742.
  • Bazoti, F.N., J. Bergquist, K.E. Markides and A. Tsarbopoulos., 2006. Noncovalent interaction between amyloid-β-peptide (1-40) and oleuropein studied by electrospray ionization mass spectrometry. J. Am. Soc. Mass. Spectrom. 17:568–75.
  • Beauchamp, G.K., R.S. J. Keast, D.L.J. Morel, J. Pika, Q. Han, C. Lee, A.B. Smith and P.A.S. Breslin. 2005. Ibuprofen-like activity in extra-virgin olive oil. Nature. 437(7055):45-46.
  • Bianco, A., R. Lo Scalzo and M.L. Scarpati. 1993. Isolation of cornoside from Olea europaea and its transformation into halleridone. Phytochem. 32:455–457.
  • Bisignano, G., A. Tomaino, R. Lo Cascio, G. Crisafi, N. Uccella, and A. Saija. 1999. On the in-vitro antimicrobial activity of oleuropein and hydroxytyrosol. J. Pharm. Pharmacol. 51:971-974.
  • Bouaziz, M., H. Hammami, Z. Bouallagui, H. Jemai and S. Sayadi. 2008. Production of antioxidants from olive processing by-products. EJEAFChe. 7(8):3231-3236.
  • Brenes, M., L. Rejano, P. Garcia, A.H. Sánchez and A. Garrido. 1995. Biochemical changes in phenolic compounds during Spanish-style green olive processing. J. Agric. Food Chem. 43:2702–2706.
  • Brenes, M. and A. DeCastro. 1998. Transformation of oleuropein and its hydrolysis products during Spanish-style green olive processing. J. Sci. Food Agric. 77:353–358.
  • Carluccio, M.A., L. Siculella, M.A. Ancora, M. Massaro, E. Scoditti, C. Storelli, F. Visioli, A. Distante and R. DeCaterina. 2003. Olive oil and red wine antioxidant polyphenols inhibit endothelial activation: antiatherogenic properties of mediterranean diet phytochemicals. Arterioscler Thromb. Vasc. Biol. 23:622–629.
  • Damtoft, S., H. Franzyk and S.R. Jensen. 1992. Excelsioside, a secoiridoid glucoside from Fraxinus excelsior. Phytochem. 31:4197–4201.
  • Damtoft, S., H. Franzyk and S.R. Jensen. 1995. Biosynthesis of iridoids in Syringa and Fraxinus: carbocyclic iridoid precursors. Phytochem. 40:785–792.
  • Denyer, S.P. and G.S.A.B. Stewart. 1998. Mechanisms of action of disinfectants. Int. Biodet. Biodeg. 41:261-248.
  • Esti, M., L. Cinquanta and E. La Notte. 1998. Phenolic compounds in different olive varieties. J. Agric. Food Chem. 46:32–35.
  • Fleming, H.P. and J.L. Etchells. 1967. Occurrence of an inhibitor of lactic acid bacteria in green olives. Appl. Micro. 15(5):1178-1184.
  • Fleming, H.P., W.M.J.R. Walter and Etchells J.L. 1973. Antimicrobial properties of oleuropein and products of its hydrolysis from green olives. Appl. Micro. 26(5):777– 782.
  • Fredrickson, W.R. 2000. Method and composition for antiviral threrapy with olive leaves. U.S. patent. 6(117): 844.
  • Furneri, P.M., A. Marino, A. Saija, N. Uccella and G. Bisignano. 2002. In vitro antimycoplasmal activity of oleuropein. Int. J. Antimicrob. Age. 20:293-296.
  • Gikas, E., F.N. Bazoti and A. Tsarbopoulos. 2007. Conformation of Oleuropein, the major bioactive compound of Olea europea. J. Mol. Struct.: Theochem. 821:125-132.
  • Japon-Lujan, R., J. Luque-Rodríguez and M. Luque de Castro. 2006. Dynamic ultrasoundassisted extraction of oleuropein and related biophenols from olive leaves. J. Chromatogr. A. 1108:76–82.
  • Juven, B. and Y. Henis. 1970. Studies on antimicrobial activity of olive phenolic compounds. J. Appl. Bact. 33:721-32.
  • Juven, B., Y. Henis, and B. Jacoby. 1972. Studies of the antimicrobial action of oleuropein. J. Appl. Bact. 35:559-567.
  • Lee, O.H. and B.Y. Lee. 2010. Antioxidant and antimicrobial activities of individual and combined phenolics in Olea europaea leaf extract. Bioresour. Technol. 101(10):3751- 3754.
  • Lee-Huang, S., L. Zhang, P.L. Huang, Y.T. Chang and P.L. Huang. 2003. Anti-HIV activity of olive leaf extract (OLE) and modulation of host cell gene expression by HIV-1 infection and OLE treatment. Biochem. Biophys. Res. Commun. 307(4):1029- 1037.
  • Lee-Huang, S., P.L. Huang, D. Zhang, J.W. Lee, J. Bao, Y. Sun, Y.T. Chang, J. Zhang and P.L. Huang. 2007a. Discovery of small-molecule HIV-1 fusion and integrase inhibitors oleuropein and hydroxytyrosol: Part I. fusion [corrected] inhibition. Biochem. Biophys. Res. Commun. 354(4):872-878.
  • Lee-Huang, S., P.L. Huang, D. Zhang, J.W. Lee, J. Bao, Y. Sun, Y.T. Chang, J. Zhang and P.L. Huang. 2007b. Discovery of small-molecule HIV-1 fusion and integrase inhibitors oleuropein and hydroxytyrosol. Part II. Integrase inhibition. Biochem. Biophys. Res. Commun. 354: 879–884.
  • Malik, N.S.A. and J.M. Bradford. 2006. Changes in oleuropein levels during differentiation and development of floral buds in ‘Arbequina’ olives. Scientia Hort. 110:274-278.
  • Marsillo, V. and B. Lanza. 1998. Characterisation of an oleuropein degrading strain of Lactobacillus plantarum. Combined effects of compounds present in olive fermenting brines (phenols, glucose and NaCl) on bacterial activity. J. Sci. Food Agric. 76:520-524.
  • Micol, V., N. Caturla, L. Perez-Fons, V. Mas, L. Perez and A. Estepa. 2005. The olive leaf extract exhibits antiviral activity against viral haemorrhagic septicaemia rhabdovirus (VHSV). Antivir. Res. 66:129–136.
  • Owen, R.W., A. Giacosa, W.E. Hull, R. Haubner, G. Würtele, B. Spiegelhalder and H. Bartsch. 2000. Olive oil consumption and health: the possible role of antioxidants. Lancet. Oncol. 21:107–112.
  • Panizzi, L., M.L. Scarpati and G. Oriente. 1960. Chemical structure of oleuropein, bitter glucoside of olive with hypotensive activity. Gazz. Chim. Ital. 90:1449-1485.
  • Pereira, J.A., A.P.G. Pereira, I.C.F.R. Ferreira, P. Valentao, P.B. Andrade, R. Seabra, L. Estevinho and A. Bento. 2006. Table olives from Portugal: phenolic compounds, antioxidant potential, and antimicrobial activity. J. Agric. Food Chem. 54:8425–8431.
  • Pereira, A.P., I.C.R.F. Ferreira, F. Marcelino, F. Valentao, P.B. Andrade, R. Seabra, L. Estevinho, A. Bento and J.A. Pereira. 2007. Phenolic Compounds and Antimicrobial Activity of Olive (Olea europaea L. Cv. Cobrançosa) Leaves. Molecules. 12(5):1153- 1162.
  • Priego-Capote, F., R.J. Jimenez and M.D. Leaque de Castro. 2004. Fast seperation and determination of phenolic compounds by capillary electrophores-diode array de- tection: Application to the characterization of alperujo after ultrasound assisted extraction. J. Chromatogr. A. 1045 (1-2):239-246.
  • Renis, H.E. 1975. Inactivation of myxoviruses by calcium elenolate. Antimicrob. Agents Chemother. 8:194–199.
  • Ruiz-Barba, J.L., A. Garrida-Fernandez, and R. Jimenez-Diaz 1991. Bactericidal action of oleuropein extracted from gren olives against Lactobacillus plantarum. Lett. Appl. Micro. 12:65-68.
  • Ryan, D., K. Robards and S. Lavee. 1999. Changes in phenolic content of olive during maturation. Int. J. Food Sci. Technol. 34:265–274.
  • Saija, A., D. Trombetta, A. Tomaino, R. Lo Cascio, P. Princi, N.F. Uccella Bonina and F. Castelli. 1998. In-vitro evaluation of the antioxidant activity and biomembrane interaction of the plant phenols oleuropein and hydroxytyrosol. Pharm. 166:123-133. Int. J.
  • Sanchez, J.C., M.A. Alsina, M.K. Herrlein and C. Mestres. 2007. Interaction between the antibacterial compound, oleuropein, and model membranes. Colloid Polym. Sci. 285:1351–1360.
  • Soler-Rivas, C., J.C. Espin and H.J. Wichers. 2000. Oleuropein and related compounds. J. Sci. Food Agric. 80:1013-1023.
  • Sousa, A., I.C. Ferreira, R., Calhelha, P.B. Andrade, P. Valentao, R. Seabra, L. Estevinho, A. Bento and J.A. Pereira. 2006. Phenolics and antimicrobial activity of traditional stoned table olives 'alcaparra'. Bioorg. Med. Chem. 14:8533-8538.
  • Sudjana, A.N., C. D'Orazio, V. Ryan, N. Rasool, J. Ng, N. Islam, T.V. and K.A. Hammer. 2009. Antimicrobial activity of commercial Olea europaea (olive) leaf extract. Int. J. Antimic. Age. 33(5):461-463.
  • Tassou, C.C., G.J.E. Nychas and R.G. Board. 1991. Effects of phenolic compounds and oleuropein on the germination of Bacillus cereus T spores. Biotechnol. Appl. Biochem. 13(2):231-237.
  • Tassou, C.C. and G.J. Nychas. 1995. Inhibition of Salmonella enteritidis by oleuropein in broth and in a model food system. Lett. Appl. Microbiol. 20:120-124.
  • Tokuşoğlu Ö. 2010. Özel Meyve Zeytin: Kimyası, Kalite ve Teknolojisi. Seher Matbaacılık.Yayın No: 006-1B; Sidas Medya Ltd. Şti., Fevzipaşa Bulvarı Çelik İş Merkezi-İzmir. 350 s.
  • Tripoli, E., M. Giammanco, G. Tabacchi, D. Di Majo, S. Giammanco and M. La Guardia. 2005. The phenolic composition of olive oil: structure, biological activity, and beneficial effects on human health. Nutr. Res. Rev. 18:98–112.
  • Tuck, K.L. and P.J. Hayball. 2002. Major phenolic compounds in olive oil: metabolism and health effects. J. Nut. Biochem. 13:636-644.
  • Visioli, F., G. Bellomo, G. Montedoro and C. Galli. 1995. Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents. Atherosclerosis. 117(1):25-32.
  • Visioli, F., S. Bellosta, and C. Galli. 1998. Oleuropein, the bitter principles of olives, enhances nitric oxide production by mouse macrophages. Life Sci. 62:541–546.
  • Visioli, F., A. Poli and C. Galli, 2002. Antioxidant and other biological activities of phenols from olives and olive oil. Med. Res. Rev. 22:65–75.
  • Winkelhausen, E. R. Pospiech and G. Laufenberg. 2005. Antifungal activity of phenolic compounds extracted from dried olive pomace. Bull. Chem. Techn. Macedonia. 24(1):41-46.
There are 54 citations in total.

Details

Primary Language Turkish
Journal Section Research Articles
Authors

Gökçen Yıldız This is me

Vildan Uylaşer This is me

Publication Date April 1, 2011
Published in Issue Year 2011 Volume: 25 Issue: 1

Cite

APA Yıldız, G., & Uylaşer, V. (2011). Doğal Bir Antimikrobiyel: Oleuropein. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 25(1), 131-142.
AMA Yıldız G, Uylaşer V. Doğal Bir Antimikrobiyel: Oleuropein. Uludag Üniv. Ziraat Fak. Derg. April 2011;25(1):131-142.
Chicago Yıldız, Gökçen, and Vildan Uylaşer. “Doğal Bir Antimikrobiyel: Oleuropein”. Uludağ Üniversitesi Ziraat Fakültesi Dergisi 25, no. 1 (April 2011): 131-42.
EndNote Yıldız G, Uylaşer V (April 1, 2011) Doğal Bir Antimikrobiyel: Oleuropein. Uludağ Üniversitesi Ziraat Fakültesi Dergisi 25 1 131–142.
IEEE G. Yıldız and V. Uylaşer, “Doğal Bir Antimikrobiyel: Oleuropein”, Uludag Üniv. Ziraat Fak. Derg., vol. 25, no. 1, pp. 131–142, 2011.
ISNAD Yıldız, Gökçen - Uylaşer, Vildan. “Doğal Bir Antimikrobiyel: Oleuropein”. Uludağ Üniversitesi Ziraat Fakültesi Dergisi 25/1 (April 2011), 131-142.
JAMA Yıldız G, Uylaşer V. Doğal Bir Antimikrobiyel: Oleuropein. Uludag Üniv. Ziraat Fak. Derg. 2011;25:131–142.
MLA Yıldız, Gökçen and Vildan Uylaşer. “Doğal Bir Antimikrobiyel: Oleuropein”. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, vol. 25, no. 1, 2011, pp. 131-42.
Vancouver Yıldız G, Uylaşer V. Doğal Bir Antimikrobiyel: Oleuropein. Uludag Üniv. Ziraat Fak. Derg. 2011;25(1):131-42.