Hydroxytyrosol 4-O-glucoside
Hydroxytyrosol 4-O-glucoside is a polyphenolic compound in olive fruit with potential biological activity. Hydroxytyrosol 4-O-glucoside is considered to be the main phenolic component in ripe olives. The concentration of Hydroxytyrosol 4-O-glucoside in olive pulp increases with ripening[1].
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