to HO. itself (representing the classical antioxidant
activity of many phenolic compounds). A comprehensive
screen of many of the phenolic compounds
which have been described as components of olive
oil, when tested in the system, all showed antioxidant
properties. Of those tested, however, hydroxytyrosol
and tyrosol, the main simple phenols in olive oil,
were stronger antioxidants than the positive controls
Trolox and DMSO, while the remainder gave similar
results to DMSO, but again stronger than Trolox