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[DOI] [PubMed] [Google Scholar] Umapathy A., Li B., Donaldson P.J., Lim J.C

Following the process of olive oil extraction, it has been observed that alperujo, the byproduct obtained, retains a significant amount of phenolic compounds

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Additionally, the transient accumulation of H 2 O 2 following pathogen infection leads to localized programmed cell death or hypersensitive (HR) response and stimulates crosslinking of cell wall proteins, thereby preventing pathogen spread in the plant (Grant and Loake, Plants have an efficient anti-oxidant defense system which scavenges the excess ROS produced in the cell under different oxidative stress conditions