{{위키데이터 속성 추적}}
{{chembox
| Verifiedfields = changed
| Watchedfields = changed
| verifiedrevid = 454372495
| name = 올레우로페인
| ImageFile=Oleuropein.png
| ImageSize=200px
| IUPACName= <small>(4''S'',5''E'',6''S'')-4-{2-[2-(3,4-dihydroxyphenyl)ethoxy]-2-oxoethyl}-5-ethylidene-6-{[(2''S'',3''R'',4''S'',5''S'',6''R'')-3,4,5-trihydroxy-6-(hydroxymethyl)-2-tetrahydropyranyl]oxy}-4''H''-pyran-3-carboxylic acid methyl ester</small>
| OtherNames= 2-(3,4-Dihydroxyphenyl)ethyl [(2''S'',3''E'',4''S'')-3-ethylidene-2-(β-<small>D</small>-glucopyranosyloxy)-5-(methoxycarbonyl)-3,4-dihydro-2''H''-pyran-4-yl]acetate
|Section1={{Chembox Identifiers
| SMILES = O=C(OCCc1ccc(O)c(O)c1)C[C@H]2C(=C/C)\[C@@H](O\C=C2\C(=O)OC)O[C@@H]3O[C@@H]([C@@H](O)[C@H](O)[C@H]3O)CO
| InChI = 1/C25H32O13/c1-3-13-14(9-19(29)35-7-6-12-4-5-16(27)17(28)8-12)15(23(33)34-2)11-36-24(13)38-25-22(32)21(31)20(30)18(10-26)37-25/h3-5,8,11,14,18,20-22,24-28,30-32H,6-7,9-10H2,1-2H3/b13-3+/t14-,18+,20+,21-,22+,24-,25-/m0/s1
| InChIKey = RFWGABANNQMHMZ-ZCHJGGQABE
| StdInChI_Ref = {{stdinchicite|correct|chemspider}}
| StdInChI = 1S/C25H32O13/c1-3-13-14(9-19(29)35-7-6-12-4-5-16(27)17(28)8-12)15(23(33)34-2)11-36-24(13)38-25-22(32)21(31)20(30)18(10-26)37-25/h3-5,8,11,14,18,20-22,24-28,30-32H,6-7,9-10H2,1-2H3/b13-3+/t14-,18+,20+,21-,22+,24-,25-/m0/s1
| StdInChIKey_Ref = {{stdinchicite|correct|chemspider}}
| StdInChIKey = RFWGABANNQMHMZ-ZCHJGGQASA-N
| CASNo_Ref = {{cascite|correct|??}}
| CASNo=32619-42-4
| UNII_Ref = {{fdacite|correct|FDA}}
| UNII = 2O4553545L
| PubChem=5281544
| ChEMBL_Ref = {{ebicite|changed|EBI}}
| ChEMBL = 1911053
| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}}
| ChemSpiderID =4444876
}}
|Section2={{Chembox Properties
| Formula = C<sub>25</sub>H<sub>32</sub>O<sub>13</sub>
| MolarMass = 540.51 g/mol
| Appearance=
| Density=
| MeltingPt=
| BoilingPt=
| Solubility=
  }}
|Section3={{Chembox Hazards
| MainHazards=
| FlashPt=
| AutoignitionPt =
  }}
}}

'''올레우로페인'''({{llang|en|oleuropein}})은 녹색 [[올리브]] 껍질, 과육, 씨앗, 잎, [[아르간 오일]]에서 발견되는 쓴맛이 나는 일종의 [[페놀|페놀성]] 화합물인 [[글리코실화]]된 세코-[[이리도이드]]이다.<ref>{{웹 인용|url=https://www.nationalgeographic.com/people-and-culture/food/the-plate/2016/07/olives--the-bitter-truth/|author=Rupp R.|title=The bitter truth about olives|date=1 July 2016|work=National Geographic|access-date=24 June 2019}}</ref> 올레우로페인이라는 용어는 올리브 나무의 학명인 ''Olea europaea''로부터 파생되었다.

올레우로페인의 [[쓴맛]] 때문에 올리브를 식용으로 만들기 위해서는 올레우로페인을 완전히 제거하거나 분해해야 한다. 테이블 올리브로 소비하기 위해 쓴맛이 나고 먹을 수 없는 녹색 올리브를 가공하는 동안 올레우로페인은 [[잿물]]에 담그는 등의 여러 가지 방법을 통해 올리브에서 제거된다.<ref>{{웹 인용|url=http://calolive.org/our-story/how-olives-are-made/|title=How olives are made|publisher=California Olive Committee|date=2017|access-date=5 August 2017|archive-url=https://web.archive.org/web/20170805183626/http://calolive.org/our-story/how-olives-are-made/|archive-date=5 August 2017|url-status=dead}}</ref><ref name="Colmagro">{{웹 인용|authors=Colmagro S., Collins G., and Sedgley M.|title=Processing technology of the table olive|url=https://ucanr.edu/datastoreFiles/608-760.pdf|access-date=25 June 2019}}</ref>

== 같이 보기 ==
* [[엘레놀산]] (올리브 숙성에 대한 마커)
* [[하이드록시티로솔]]
* [[올레오칸탈]]
* [[올리브 잎]]
* [[올리브]]

== 각주 ==
{{각주}}

{{항산화제}}
{{전거 통제}}

[[분류:페닐에타노이드]]
[[분류:페놀 항산화제]]
[[분류:항염증제]]
[[분류:페놀 글루코사이드]]
[[분류:피토에스트로겐]]
[[분류:올리브]]
[[분류:올리브기름]]
[[분류:피토케미컬]]
[[분류:GPER 작용제]]