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Table 1 The main phenolic compounds in virgin olive oil

From: Beneficial effects of the olive oil phenolic components oleuropein and hydroxytyrosol: focus on protection against cardiovascular and metabolic diseases

Hydrophilic

Lipophilic

Phenolic alchols

Flavonoids

Tocopherols

Hydroxytyrosol

Apigenin

(α, β, γ, δ)

Tyrosol

Luteolin

Secoroidoids

Phenolic acids

Tocotrienols

Oleuropein

Gallic acid

(α, β, γ, δ)

Ligstroside aglycon

Vanillic acid

Lignans

Benzoic acid

(+)-1-pinoresinol

Cinnamic acid

(+)-1-acetoxypinoresinol

Caffeic acid

Coumaric acid