Antioxidative and radical scavenging effects of olive cake extract

Fitoterapia. 2002 Oct;73(6):456-61. doi: 10.1016/s0367-326x(02)00173-9.

Abstract

The antioxidative activity of different butanol extract fractions of olive cake was investigated. Four fractions showed marked antioxidative activity in comparison with BHT. Fractions tested also showed good hydrogen donating abilities, indicating that they had effective activities as radical scavengers. Coumaric, ferulic, cinnamic acids and oleuropein were isolated.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Antioxidants / chemistry*
  • Free Radical Scavengers / chemistry*
  • Humans
  • Olea*
  • Phytotherapy*
  • Plant Extracts / chemistry*

Substances

  • Antioxidants
  • Free Radical Scavengers
  • Plant Extracts