“…Oleuropein and ligstroside aglycones, oleacein, oleocanthal, hydroxytyrosil-elenolate, tyrosil-elenolate, oleoside-11-methyl ester, elenoic acid, hydroxytyrosol, and tyrosol are downstream pathway bioactives from oleuropein and ligstroside precursors [ 1 , 2 , 3 , 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 ]. Oleuropein is the principal BPseco in green olive fruits, leaves, and table olives, whereas olive oil is rich in its downstream metabolites [ 16 , 17 , 18 ]. Oleuropein causes most of bioactive functions and contributes to the food taste and the prevention of several lethal human diseases [ 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 ].…”