BACKGROUND Grasses and olive trees are the most common sources of allergenic pollen worldwide. Although they share some allergens, there are few studies analyzing the in vitro cross-reactivity between them. The aim was to define the cross-reactivity between Olea europaea and Phleum pratense using well-characterized sera of allergic children from Madrid, Spain. METHODS 66 patients (mean age 10...

The aim of this work was to generate a high resolution temporal mapping of the biosynthetic pathway of vitamin E in olive fruit (Olea europaea cv. "Koroneiki") during 17 successive on-tree developmental stages. Fruit material was collected from the middle of June until the end of January, corresponding to 6-38 weeks after flowering (WAF). Results revealed a variable gene regulation pattern amon...

Fruits of Olea europaea L. have been used for centuries in folk medicine to treat many inflammatory diseases. In order to evaluate the anti-nociceptive activities of the methanolic and aqueous extracts of defatted fruits of O. europaea, formalin test was used and for evaluation of anti-inflammatory effects of the extract, the volume of paw edema was measured. The results revealed that both extr...

Polyphenols are a wide family of compounds found in fruits and vegetables, wine, tea, cocoa, and extra-virgin olive oil, which exhibit strong antioxidant activity by scavenging different families of Reactive Oxygen Species (ROS). One of the most effective members of the polyphenol family in terms of free radical scavenging is hydroxytyrosol, 2-(3,4dihydroxyphenyl)ethanol (Fernández-Bolaños et a...

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...

Introduction Structure of plant phenolics or more hydroxy substituents Role of phenolics in olives Properties and function Phenolics as antioxidants Phenolics and fruit quality Factors affecting the phenolic profile of olives Varietal influences Other factors Olive development and maturation Processing and storage Oil production Table olives Analysis Sample preparation Quantification Chromatogr...

1 Dipartimento di Scienze dei Sistemi Colturali, Forestali e dell’Ambiente, Università degli Studi della Basilicata, Via dell’Ateneo Lucano, 10, 85100 Potenza, Italy 2 Dipartimento di Ingegneria e Fisica dell’Ambiente, Università degli Studi della Basilicata, Via dell’Ateneo Lucano, 10, 85100 Potenza, Italy Received: 6 August 2007 – Accepted: 7 August 2007 – Published: 6 September 2007 Correspo...