The new study published in the International Journal of Food Science and Technology suggests this natural antioxidant range could potentially include the polyphenol-rich extract from olive leaves.
Reporting study's findings in the journal, lead author Radwan Farag, wrote: "One has to point out that the main goal of this work was to use a very cheap natural source to as antioxidant agent."
"It is of interest to note that olive leaves used as a natural source for antioxidants in the present study are obtained by the annual pruning of olive plants," Farag wrote.
