A review: benefit and bioactive properties of olive (Olea europaea L.) leaves

Phenolic compounds and their role in oxidative processes in fruits

Kevin Robards, Paul D. Prenzler, Gregory A. Tucker et al. · Food Chemistry · 1999 · 1.3K citations

Agriculture, Food Science, Plant Sciences +14

Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities

Mojca Škerget, Petra Kotnik, Majda Hadolin et al. · Food Chemistry · 2004 · 1.2K citations · Full text

Life Sciences, Botany, Plant Sciences +14

Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds

Jussi‐Pekka Rauha, Susanna Remes, Marina Heinonen et al. · International Journal of Food Microbiology · 2000 · 1.1K citations

Life Sciences, Botany, Plant Sciences +13

Antimicrobial properties of phenolic compounds from berries

Riitta Puupponen‐Pimiä, Liisa Nohynek, C. Elizabeth Meier et al. · Journal of Applied Microbiology · 2001 · 1K citations

Agriculture, Food Science, Microbiology +15

Absorption of dietary quercetin glycosides and quercetin in healthy ileostomy volunteers

PC Hollman, JH de Vries, SD van Leeuwen et al. · American Journal of Clinical Nutrition · 1995 · 952 citations · Full text

Pharmacy, Nutrition, Nutritional Sciences +14