참고문헌
- Gucci R, Lombardini L, Tattini M. Analysis of leaf water relations in leaves of two olive (Olea europea) cultivars differing in tolerance to salinity. Tree Physiol. 17: 13-21 (1997) https://doi.org/10.1093/treephys/17.1.13
- Pertinez MD, Cabrera AG, Garrido A. Predicting the nutritive value of the olive leaf (Olea europaea): Digestibility and chemical composition and in vitro studies. Anim. Feed Sci. Technol. 87: 187-201 (2000) https://doi.org/10.1016/S0377-8401(00)00195-4
- Fernandez-Escobar R, Moreno R, Garcia-Creus M. Seasonal changes of mineral nutrients in olive leaves during the alternatebearing cycle. Sci. Hortic-Amsterdam 82: 25-45 (1999) https://doi.org/10.1016/S0304-4238(99)00045-X
- Ryan D, Prenzler PD, Lavee S, Antolovich M, Robards K. Quantitative changes in phenolic content during physiological development of the olive (Olea europea) cultivar Hardy's Mammonth. J. Agr. Food Chem. 51: 2532-2538 (2003) https://doi.org/10.1021/jf0261351
- Campeol E, Flamini G, Cioni PL, Morelli I, Cremonini R, Ceccarni L. Volatile fractions from three cultivars of Olea europea L. collected in two different seasons. J. Agr. Food Chem. 51: 1994- 1999 (2003) https://doi.org/10.1021/jf026025u
- Flamini G, Cioni PL, Morelli I. Volatiles from leaves, fruit, and virgin oil from Olea europea. J. Agr. Food Chem. 51: 1382-1386 (2003) https://doi.org/10.1021/jf020854y
- Garcia-Gomez A, Roig A, Bernal MP. Composting of the solid fraction of olive mill wastewater with olive leaves: Organic matter degradation and biological activity. Bioresource Technol. 86: 59-64 (2003) https://doi.org/10.1016/S0960-8524(02)00106-2
- Ryan D, Antolovich M, Prenzler P, Robards K, Lavee S. Biotransfomations of phenolic compounds in Olea europaea L. Sci. Hortic-Amsterdam 92: 147-176 (2002) https://doi.org/10.1016/S0304-4238(01)00287-4
- Bianco A, Uccella N. Biophenolic components of olives. Food Res. Int. 33: 475-485 (2000) https://doi.org/10.1016/S0963-9969(00)00072-7
- Tasioula-Margari M, Ologeri O. Isolation and characterization of virgin olive oil phenolic components by HPLC/UV and GC/ MS. J. Food Sci. 66: 530-534 (2001) https://doi.org/10.1111/j.1365-2621.2001.tb04597.x
- Silva S, Gomes L, Leitao F, Coelho AV, Vilas Boas L. Phenolic compounds and Antioxidant Activity of Olea europaea L. Fruits and Leaves. Food Sci. Technol. Int. 12: 385-395 (2006) https://doi.org/10.1177/1082013206070166
- Nino AD, Lombardo N, Perri E, Procopio A, Sindora G. Direct identification of phenolic glucosides from olive leaf extracts by atmospheric pressure ionization tandemmass spectrometry. J. Mass Spectrom. 32: 533-541 (1997) https://doi.org/10.1002/(SICI)1096-9888(199705)32:5<533::AID-JMS506>3.0.CO;2-9
- Visioli F, Poli A, Galli C. Antioxidant and other biological activities of phenols from olives and olive oil. Med. Res. Rev. 22: 65- 75 (2002) https://doi.org/10.1002/med.1028
- Del-Rio JA, Baidez AG, Botia JM, Ortuno A. Enhancement of phenolic compounds in olive plants and their influence on resistance against Phytophthora sp. Food Chem. 83: 75-78 (2003) https://doi.org/10.1016/S0308-8146(03)00051-7
- Furneri PM, Marino A, Saija A, Uccella N, Bisignano G. In vitro antimycoplasmal activity of oleuropein. Int. J. Antimicrob. Ag. 20: 293-296 (2002) https://doi.org/10.1016/S0924-8579(02)00181-4
- Raffaella B, Patumi M. Olea europea L. Leaf Extract and Derivatives: Antioxidant Properties. J. Agr. Food Chem. 50: 4934-4940 (2002) https://doi.org/10.1021/jf025540p
- Micol V, Caturla N, Perez-Fons L, Mas V, Perez L, Nucci R. Estepa A. The olive leaf extract exhibits antiviral activity against viral haemorrhagic septicaemia rhabdovirus (VHSV). Antivir. Res. 66: 129-136 (2005) https://doi.org/10.1016/j.antiviral.2005.02.005
- Briante R, Cara FL, Tonziello MP, Febbraio F. Antioxidant activity of the main bioactive derivatives from oleuropein hydrolysis by hyperthermophilic - glycosidase. J. Agr. Food Chem. 49: 3198-3203 (2001) https://doi.org/10.1021/jf001342r
- Hamdi HK, Castellon R. Oleuropein, a non-toxic olive iridoid, is an anti-tumor agent and cytoskelecton disruptor. Biochem. Bioph. Res. co. 334: 769-778 (2005) https://doi.org/10.1016/j.bbrc.2005.06.161
- Fito M, Cladellas M, Torre R, Marti J, Alcantara M, Bastardes MP, Marrugat J, Bruguera J, Lopez-Sabater MC, Vila J. Covas MI. Antioxidant effect of virgin olive oil in patients with stable coronary heart disease: A randomized, crossover, controlled, clinical trial. Atherosclerosis 181: 149-158 (2005) https://doi.org/10.1016/j.atherosclerosis.2004.12.036
- Perona JS, Gutierrez VR. Triacylglycerol molecular species are depleted to different extents in the myocardium of spontaneously hypertensive rats fed two oleic acidrich oils. Am. J. Hypertens. 18: 72-80 (2005) https://doi.org/10.1016/j.amjhyper.2004.11.012
- Medeiros FJ, Mothe CG, Aguila MB, Lacerda CAM. Long-term intake of edible oils benefits blood pressure and myocardial structure in spontaneously hypertensive rat (SHR) and streptozotocin diabetic SHR. Prostag. Oth. Lipid M. 78: 231-248 (2005) https://doi.org/10.1016/j.prostaglandins.2005.09.001
- Al-Azzawie HF, Alhamdani MSS. Hypoglycemic and antioxidant effect of oleuropein in alloxan-diabetic rabbits. Life Sci. 78: 1371-1377 (2006) https://doi.org/10.1016/j.lfs.2005.07.029
- Bennani-Kabchi N, Chraibi A, Benaich S, Marquie G. The effect of consumption of olive oil on a group of moroccan dislipidemic non insulino-dependent diabetics. Pharmacol. Res. 31: 228 (1995)
- Lee OH, Lee HB, Son JY. Antimicrobial Activities and Nitritescavenging Ability of Olive Leaf Fracrions. Korean J. Soc. Food Cook. Sci. 20: 204-210 (2004)
- Kang YH, Park YK, Lee GD. The nitrile scavenging and electron donating ability of phenolic compounds. Korean J. Food Sci. Technol. 28: 232-239 (1996)
- Teresa-Sartue M, Huang SW, Frankel EN. Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached and deodorizied olive oil. J. Am. Oil Chem. Soc. 72: 1131-1137 (1995) https://doi.org/10.1007/BF02540978
- Marklund S, Marklund G. Involvement of superoxide anion radical in the oxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur. J. Biochem. 47: 468-474 (1975)
- Chu YH, Chang CL, Hsu HF. Flavonoid content of several vegetables and their antioxidant activity. J. Sci. Food Agr. 80: 561-566 (2000) https://doi.org/10.1002/(SICI)1097-0010(200004)80:5<561::AID-JSFA574>3.0.CO;2-#
- Kiharu I, Miho I, Toshimi H. Major antioxidative substances in leaves of Satsumi-kabu. Agric. Biol. Chem. 54: 1053-1055 (1990) https://doi.org/10.1271/bbb1961.54.1053
- Gray JI, Dugan JRL. Inhibition of N-nitrosamine formation in model food system. J. Food Sci. 40: 981-985 (1975) https://doi.org/10.1111/j.1365-2621.1975.tb02248.x
- Tang FY, Chiang EPI, Shih CJ. Green tea catechin inhibits ephrin-A1-mediated cell migration and angiogenesis of human umbilical vein endothelial cells. J. Nutr. Biochem. 18: 391-399 (2007) https://doi.org/10.1016/j.jnutbio.2006.07.004
- Ozyurt H, Ozyurt B, Koca K. Caffeic acid phenethyl ester protects rat skeletal muscle against ischemia reperfusion induced oxidative stress. Vasc. Pharmacol. 10: 1016-1035 (2007)
- Rupasinghe HPV, Bitzer JB, Ahn T, Odumeru JA. Vanillin inhibits pathogenic and spolage microorganisms in vitro and aerobic microbial growth in fresh-cut apples. Food Res. Int. 39: 575-580 (2006) https://doi.org/10.1016/j.foodres.2005.11.005
- Guo R, Wei P, Liu W. Combined antioxidant effects of rutin and Vitamin C in Triton X-100 micelles. J. Pharmaceut. Biomed. 43: 1580-1586 (2007) https://doi.org/10.1016/j.jpba.2006.11.029
- Lim JD, Yu CY, Kim MJ, Yun SJ, Lee SJ, Kim N, Chung IM. Comparison of SOD activity and phenolic compound contents in various Korean medicinal plant. Korean J. Med. Crop Sci. 12: 191-202 (2004)
- Lee YS, Joo EY, Kim NW. Antioxidant activity of extracts from the Lespedeza bicolor. Korean J. Food Preserv. 12: 75-79 (2005)
- Corpas Fr, Fernandez-Ocana A, Carreras A, Valderrama R, Francisco Luque, Francisco J. Esteban, Maria Rodriquez-Serrano, Mounira Chaki, Pedrajas JR, Sandalio LM, del Rio LA, Barroso JB. The expression of different superoxide dismutase forms is cell-type dependent in olive (Olea europaea L.) leaves. Plant Cell Physiol. 47: 984-994 (2006) https://doi.org/10.1093/pcp/pcj071
- Hong HD, Kang NK, Kim SS. Superoxide dismutase-like activity of apple juice mixed with some fruits and vegetables. Korean J. Food Sci. Technol. 30: 1484-1487 (1998)
- Murakami A, Takahashi D, Koshimizu K, Ohigashi H. Synergistic suppression of superoxide and nitric oxide generation from inflammatory cells by combined food factors. Mutat. Res. 523-524: 151-161 (2003) https://doi.org/10.1016/S0027-5107(02)00331-7
- itani K, Minami C, Yamamoto T, Kanai S, Ivy GO, Carrillo MC. Pharmacological interventions in aging and age-associated disorders: potentials of Propargylamines for human use. Ann. NY. Acad. Sci. 959: 259-307 (2002)
- Altarejos J, Salido S, Perez-Bonilla M, Linares-Palomino PJ, Teris A. van Beek, Manuel N, Adolfo S. Preliminary assay on the radical scavenging activity of olive wood extracts. Fitoterapia 76: 348-351 (2005) https://doi.org/10.1016/j.fitote.2005.02.002
- Ferrira ICER, Barros L, Soares HE, Bastos HL, Pereira JA. Antioxidant activity and phenolic contents of Olea europaea L. Leaves sprayed with different copper formulations. Food Chem. 103: 188-195 (2007) https://doi.org/10.1016/j.foodchem.2006.08.006
- Kang SA, Oh MS, Kim DR, Kang JU, Kim WN, Chang MS, Park SK. Compositions of Astragali radix and Angelicae radix by DPPH radical scavenging activity. Korean. J. Herbol. 21: 17-24 (2006)
- An BJ, Park JM, Bae HJ, Pyun JR, Song MA. Antioxidant and antibacterial effect of Korean Isodon japonicus H. J. Korean Soc. Appl. Biol. Chem. 49: 129-134 (2006)
- Kim MY, Ahn JK, Jung WS, Chung IM. Comparision of the SOD and DPPH activity, L-amino acid contents on edible mushrooms and medicinal mushrooms. Korean J. Med. Crop Sci. 51: 330-331 (2006)
- Hassan O, Fan LS. The anti-oxidation potential of polyphenol extract from cocoa leaves on mechenically deboned chicken meat (MDCM). LWT-Food Sci. Technol. 38: 315-321 (2005) https://doi.org/10.1016/j.lwt.2004.06.013
- Sanchez CS, Gonzalez AMT, Garcia-Parrilla MC, Granados JJQ, Serrana HLG, Martinez MCL. Different radical scavenging tests in virgin olive oil and their relation to the total phenol content. Anal. Chim. Acta. 593: 103-107 (2007) https://doi.org/10.1016/j.aca.2007.04.037
- Saija A, Trombetta D, Tomaino A, Cascio RL, Princi P, Uccella N, Bonina F, Castelli F. 'In vitro' evaluation of the antioxidant activity and biomembrane interaction of the plant phenols oleuropein and hydroxytyrosol. Int. J. Pharm. 166: 123-133 (1998) https://doi.org/10.1016/S0378-5173(98)00018-0
- Kok TMCM, Zwingman I, Moonen EJ, Schilderman PAEL, Rhijnsburger E, Haenen GRMM, Kleinjans JCS. Analysis of oxidative DNA damage after human dietary supplementation with linoleic acid. Food Chem. Toxicol. 41: 351-358 (2003) https://doi.org/10.1016/S0278-6915(02)00237-5
- Park CS. Antioxidative and nitrite scavenging abilities of medicinal plant extracts. Korean J. Food Preserv. 12: 631-636 (2005)
- Song JH, Lee HS, Hwang JK, Chung TY, Honh SR, Park KM. Physiological activities of Phellinus ribis extracts. Korean J. Food Sci. Technol. 35: 690-695 (2003)
- Hong TG, Lee YR, Hyun CN, Yim MH. Physiological functionality and nitrite scavenging ability of fermentation extracts from pine neddles. Korean J. Food Preserv. 11: 94-99 (2004)
- Park CS, Kwon CJ, Choi MA, Park GS, Choi KH. Antioxidative activity and nitrite scavenging ability of mugwort and pine neddle extracts. Korean J. Food Preserv. 9: 248-252 (2002)
- Lim JA, Na YS, Baek SH. Antioxidative activity and nitrite scavenging ability of ethanol extract from phyllostachys bambusoides. Korean J. Food Sci. Technol. 36: 306-310 (2004)
- Jakszyn P, Gonzalez CA. Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review of the epidemiological evidence. World J. Gastroentero. 12: 4296-4303 (2006) https://doi.org/10.3748/wjg.v12.i27.4296
- Choi SY, Chung MJ, Lee SJ, Shin JH, Sung NJ. N-nitrosamine inhibition by strawberry, garlic, kale, and the effects of nitritescavenging and N-nitrosamine formation by functional compounds in strawberry and garlic. Food Control 18: 485-491 (2007) https://doi.org/10.1016/j.foodcont.2005.12.006
- Issa AY, Volate SR, Wargovich MJ. The role of phytochemicals in inhibition of cancer and inflammation new directions and perspectives. J. Food Compos. Anal. 19: 405-419 (2006) https://doi.org/10.1016/j.jfca.2006.02.009
- Andreadou I, Sigala F, Iliodromitis EK, Papaefthimiou M, Sigala C, Aligiannis N, Savvari P, Gorgoulis V, Papalabros E, Kremastinos D. Acute doxorubicin cardiotoxicity is successfully treated with the phytochemical oleuropein through suppression of oxidative and nitrosative stress. J. Mol. Cell. Cardiol. 42: 549-558 (2007) https://doi.org/10.1016/j.yjmcc.2006.11.016