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Olive leaf is the leaf of the olive tree (Olea europaea). Although olive oil extracted from the fruit of the tree is well known for its flavor and possible health benefits , the leaf and its extracts remain under preliminary research with unknown effects on human health.
Spilocaea oleaginea is a deuteromycete fungal plant pathogen, the cause of the disease olive peacock spot, also known as olive leaf spot and bird's eye spot. This plant disease commonly affects the leaves of olive trees worldwide. The disease affects trees throughout the growing season and can cause significant losses in yield.
The species name olivacea comes from Latin, meaning olive-colored, which describes the typical appearance of the fungus. Additionally, this fungus has been associated with olive leaf die back, among many other endophytic ascomycetes whose earliest records have origin in the Mediterranean, where olive trees, Olea europaea , are abundant.
Starbucks is betting big on olive oil — and I had to see why. On Jan. 30, the chain’s Oleato beverages — drinks infused with Partanna extra-virgin olive oil — became available at all ...
Olea paniculata, commonly known as the native olive, is a plant of the genus Olea and a relative of the olive. It grows natively in Pakistan and southwestern China ( Yunnan ) through tropical Asia to Australia ( Queensland and New South Wales ) and the Pacific islands of New Caledonia , Vanuatu and Lord Howe Island .
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Elenolic acid is a component of olive oil and olive leaf extract.It can be considered as a marker for maturation of olives. [1]It is a subunit of Oleuropein, a bitter chemical compound found in olives and the leaves of the olive tree, alongside closely related compounds such as 10-hydroxyoleuropein, ligstroside and 10-hydroxyligstroside, are tyrosol esters of elenolic acid.
Oleuropein is a glycosylated seco-iridoid, a type of phenolic bitter compound found in green olive skin, flesh, seeds, and leaves. [1] The term oleuropein is derived from the botanical name of the olive tree, Olea europaea. Because of its bitter taste, oleuropein must be completely removed or decomposed to make olives edible.
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