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BACKGROUND
Extra virgin olive oil is a food with a recognized health claim in the EU related to its phenolic content. Based on nuclear magnetic resonance (NMR) analysis, we observed for the first time that most high‐phenolic olive oils also contain significant quantities of another potential beneficial ingredient, S‐(E)‐elenolide, which is a non‐phenolic compound related to oleuropein or ligstroside...
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