the National Research Council, Institute of Marine Biosciences
The unique phenolic compounds present in olive oil, especially the phenolic alcohols hydroxytyrosol (3,4-DHPEA) and tyrosol (p-HPEA), as well as their respective secoiridoid derivatives, mainly 3,4-DHPEA-EA (oleuropein aglycon), p-HPEA-EA (ligstroside aglycon), 3,4-DHPEA-EDA, p-HPEA-EDA (oleocanthal), and oleuropein (23), have recently been attributed the chemopreventive potential of olive oil (Figure 1)
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