Olive, whose most important components are: flavonic pigments (flavones -luteolin-) and a chalcone (olivine), choline, abundant triterpenic derivatives (especially oleanolic acid), a bitter heteroside (oleuropein or oleuropeoside), accompanied by others heterosides, in particular of a chromogen (verbascoside or orobancoside). It also has quinquina alkaloids (cinchonine, cinchonidine, etc.), mineral matters (calcium, phosphorus, magnesium, silica, sulfur, potassium, sodium, iron, chlorine), tannins, mannitol and organic acids (malic, tartaric, glycolic, lactic), among others.
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