[{"@context":"http:\/\/schema.org\/","@type":"BlogPosting","@id":"https:\/\/wiki.edu.vn\/all2en\/wiki32\/oleuropeine-wikipedia\/#BlogPosting","mainEntityOfPage":"https:\/\/wiki.edu.vn\/all2en\/wiki32\/oleuropeine-wikipedia\/","headline":"Oleurop\u00e9ine – Wikipedia","name":"Oleurop\u00e9ine – Wikipedia","description":"before-content-x4 A wikipedia article, free l’encyclop\u00e9i. Oleuropeine Structure of oleuropeine Identification UICPA name methyl (4 S , 5 AND ,","datePublished":"2019-01-27","dateModified":"2019-01-27","author":{"@type":"Person","@id":"https:\/\/wiki.edu.vn\/all2en\/wiki32\/author\/lordneo\/#Person","name":"lordneo","url":"https:\/\/wiki.edu.vn\/all2en\/wiki32\/author\/lordneo\/","image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/44a4cee54c4c053e967fe3e7d054edd4?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/44a4cee54c4c053e967fe3e7d054edd4?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"Enzyklop\u00e4die","logo":{"@type":"ImageObject","@id":"https:\/\/wiki.edu.vn\/wiki4\/wp-content\/uploads\/2023\/08\/download.jpg","url":"https:\/\/wiki.edu.vn\/wiki4\/wp-content\/uploads\/2023\/08\/download.jpg","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/e\/e1\/Oleuropein.png\/260px-Oleuropein.png","url":"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/e\/e1\/Oleuropein.png\/260px-Oleuropein.png","height":"192","width":"260"},"url":"https:\/\/wiki.edu.vn\/all2en\/wiki32\/oleuropeine-wikipedia\/","wordCount":2651,"articleBody":"     (adsbygoogle = window.adsbygoogle || []).push({});before-content-x4A wikipedia article, free l’encyclop\u00e9i. Oleuropeine  Structure of oleuropeine Identification UICPA name methyl (4 S , 5 AND , 6 S ) -4- [2- [2- (3.4-Dihydroxyphenyl) ethoxy] -2-oxoethyl] -5-ethylidene-6-[(2 S , 3 R , 4 S , 5 S , 6 R )-3,4,5-trihydroxy-6-(hydroxym\u00e9thyl)oxan-2-yl]oxy-4H-pyran-3-carboxylate  N O CAS 32619-42-4  N O Echa 100.046.466 N O THIS 251-129-6 Pubchem 5281544  SMILES C\/C=C\/1[C@@H](C(=CO[C@H]1O[C@H]2[C@@H]([C@H]([C@@H]([C@H](O2)CO)O)O)O)C(=O)OC)CC(=O)OCCC3=CC(=C(C=C3)O)O Pubchem , 3D view Inches Std. Inchi:  3D view  Inchi = 1S\/C25H32O13\/C1-3-13-14 (9-19 (29) 35-7-6-12-4-5-16 (27) 17 (28) 8-12) 15 (23 (33) 34-2) 11-36-24 (13) 38-25-22 (32) 21 (31) 20 (30) 18 (10-26) 37-25\/h3-5,8,11,14,18, 20-22,24-28,30-32H, 6-7,9-10H2,1-2H3\/b13-3+\/t14-, 18+, 20+, 21-, 22+, 24-, 25-\/\/ M0\/S1 Std. InChIKey\u00a0:  RFWGABANNQMHMZ-ZCHJGGQASA-N Chemicals Formula C 25 H 32 O 13  [Isomers] Molar mass [ first ] 540.513 8 \u00b1 0.026 1 g\/mol C\u00a055,55\u00a0%,  H\u00a05,97\u00a0%,  O\u00a038,48\u00a0%,  IS units and CNTP , unless otherwise stated. modifier         (adsbygoogle = window.adsbygoogle || []).push({});after-content-x4L’ oleuropeine (or oleopicrine) is a phytochemical compound present in olive leaves, raw olive and olive oil, as well as in argane oil [ 2 ] and in the trolery leaves. It is an ester of elegal acid and hydroxylated tyrosol and glycosyle, constituting a tannin which gives the raw olive a burning taste and makes it inedible. With hydroxytyrosol, its degradation metabolite, it has powerful antioxidant properties, and gives its bitter taste to extra virgin olive oil. Some studies would highlight various pharmacological actions [ 3 ] , [ 4 ] , for example as an immunological adjuvant, other studies on the rat suggesting a role in thermogenesis by increasing the level of thermogenin in the adipose brown tissue and the secretion of adrenaline and noradrenaline [ 5 ] .        (adsbygoogle = window.adsbygoogle || []).push({});after-content-x4Oleuropein is present up to 2% (on average) in green olives but this varies depending on the varieties. The more the olive mature, the more this rate drops. For some varieties, it can fall to zero. The olive then becomes a consumable without carrying out a disomency. Oleuropein is soluble in water or neutralizable via an alkaline solution (soda). We are talking about disomency. The green olives are made consumable by various preparation processes which eliminate oleuropian and its unpleasant bitter taste: confit green olives in brine (rinsing with an alkaline detergent (diluted sodium hydroxide), then salumage which produces bacterial lactic fermentation); Natural green olives in brine (treated directly with brine, without rinse with soda) [ 6 ] . The elevation of the pH in alkaline conditions dissociates the phenol groups from the molecule, which increases the solubility of the oleuropein and thus allows its extraction and its elimination in aqueous solution. Osmotic transport processes in saline conditions, high ionic force, and lactic fermentation could also help reduce the concentration of olive olivein during their direct brine treatment without rinsing with soda. \u2191 Molar mass calculated after ‘ Atomic weights of the elements 2007 \u00bb , on www.chem.qmul.ac.uk .  \u2191  (in)  Z. Charrr it D. Guillaume , ‘ Phenols and Polyphenols from Argania spinosa \u00bb , American Journal of Food Technology , vol. 2, n O 7, 2007 , p. 679-683 ( read online )  DOI\u00a0 10.3923 \/ AFTHER.2007.679.683  \u2191  (in)  Syed Haris OMAR , ‘ Oleuropein in olive and its pharmacological effects \u00bb , Science pharmaceutica , vol. 78, n O 2, 2010 , p. 133-154 ( read online )  DOI\u00a0 10.3797\/scipharm.0912-18  \u2191  (in)  Aurelia N. Sudjana, Carla d\u2019Orazio, Vanessa Ryan, Nooshin Rasool, Justin NG, Nabilah Islam, Thomas V. Riley et Katherine A. Hammer , ‘ Antimicrobial activity of commercial Olea europaea (olive) leaf extract \u00bb , International Journal of Antimicrobial Agents , vol. 33, n O 5, May 2009 , p. 461-463 ( read online )  DOI\u00a0 10.1016\/j.ijantimicag.2008.10.026  \u2191  (in)  YURIKO OI-KANO, TERUO KAWADA, TATSUO WATANABE, FUMIHIRO KOYAMA, Kenichi Watanabe, Reijirou Senbongi et kazuo Iwai , ‘ Oleuropein, a phenolic compound in extra virgin olive oil, increases uncoupling protein 1 content in brown adipose tissue and enhances noradrenaline and adrenaline secretions in rats \u00bb , Journal of Nutritional Science and Vitaminology , vol. 54, n O 5, 2008 , p. 363-370 ( read online )  DOI\u00a0 10.3177 \/ JNSV.500.363  \u2191 Marc-Andr\u00e9 Selosse, Never alone. These microbes which build plants, animals and civilizations , Acts Sud Nature, 2017 , p. eighty seven .         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