# Oleacein

> group of stereoisomers with the chemical formula C₁₇H₂₀O₆

**Wikidata**: [Q104667390](https://www.wikidata.org/wiki/Q104667390)  
**Source**: https://4ort.xyz/entity/oleacein


## References

1. PubChem
2. ChEBI release 2022-06-13
3. Effect of extraction systems on the phenolic composition of virgin olive oils
4. Isolation of an angiotensin converting enzyme (ACE) inhibitor from Olea europaea and Olea lancea
5. Analytical evaluation of virgin olive oil of first and second extraction
6. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil
7. Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction
8. Changes in quality and phenolic compounds of virgin olive oils during objectively described fruit maturation
9. Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production
10. Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a model system.
11. Comparability and reliability of different techniques for the determination of phenolic compounds in virgin olive oil
12. Comparison of the concentrations of phenolic compounds in olive oils and other plant oils: correlation with antimicrobial activity
13. Effect of irrigation applied to olive trees (Olea europaea L.) on phenolic compound transfer during olive oil extraction
14. Effect of the Maturation Process of the Olive Fruit on the Phenolic Fraction of Drupes and Oils from Arbequina, Farga, and Morrut Cultivars
15. Electrophoretic identification and quantitation of compounds in the polyphenolic fraction of extra-virgin olive oil.
16. Phenolic compounds profile of cornicabra virgin olive oil.
17. PHENOLIC COMPOUNDS, TOCOPHEROLS AND OTHER MINOR COMPONENTS IN VIRGIN OLIVE OILS OF SOME TUNISIAN VARIETIES
18. Study of phenolic compounds in virgin olive oils of the Picual variety
19. Transfer of phenolic compounds during olive oil extraction in relation to ripening stage of the fruit
20. Use Lactobacillus plantarum in olive oil process and improvement of phenolic compounds content
21. Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. Cv. Cornicabra) with regard to fruit ripening and irrigation management
22. UniChem