The olive tree is a member of the Oleaceae family, which contains the genera Fraxinus, Forsythia, Forestiera, Ligustrum and Syringa, as well as the genus Olea. Commercial olives are products of the Olea europaea L. species. There are roughly 20 species of Olea found throughout tropical and subtropical regions of the world, but only O. europaea L. produces edible fruit. The fruit of olive trees ...

The motherland of the olive is considered as east Mediterranean Basin. Turkey partly located within this basin having a rich source biodiversity. Olive growing in carried out Aegean, Marmara, Mediterranean, Southeastern Anatolia and Black Sea Regions. Climatic factors determine cultivation limits which not very selective terms soil demand. In regions where olives are grown, climate prevails. Wi...

background: plants and fruits are an essential component of the universe. human beings have used those as medicine from the very beginning of time. according to holy quran, the fruits like grape, date, fig, olive and pomegranate are gifts and heavenly fruits of god. eighteen fruits and plants name have been mentioned in the holy book of moslem. a phytochemical screening of these fruits and plan...

The phenolic composition of olive fruits (Olea europaea L.) (cv. Picual, Villalonga, Alfafarenca, and Cornicabra) grown in different areas of Spain was studied by high performance liquid chromatography-mass spectrometry. Different levels of tyrosol, catechin, p-coumaric acid, rutin, luteolin, and oleuropein were observed in the different varieties analyzed. Treating the fruit with 0.3% Brotomax...

Andersen, H. R., Andersson, A.-M., Arnold, S. F., Autrup, H., Barfoed, M., Beresford, N. A., Bjerregaard, P., Christiansen, L. B., Gissel, B., Hummel, R., Jørgensen, E. B., Korsgaard, B., Le Guevel, R., Leffers, H., McLachlan, J., Møller, A., Nielsen, J. B., Olea, N., Oles-Karasko, A., Pakdel, F., Pederson, K. L., Perez, P., Skakkeboek, N. E., Sonnenschein, C., Soto, A. M., Sumpter, J. P., Thor...

The aqueous extracts of sweet basil (Ocimum basilicum L.), tarragon (Artemisia dracunculus L.), fennel (Foeniculum vulgare Miller), olive (Olea europaea L.), sage (Salvia officinalis L.), thyme (Thymus vulgaris L.), wild thyme (T. serpyllum L.), tea (Camellia sinensis (L.) Kuntze), and verbena (Verbena officinalis L.) were investigated for polyphenol, tannins, antocyanins and flavonoids. Among ...