n.1.(Chem.) A white crystalline substance, obtained from an exudation from the olive, and having a bitter-sweet taste and acid proporties.
Webster's Revised Unabridged Dictionary, published 1913 by G. & C. Merriam Co.
References in periodicals archive ?
Wan, Lignans Related to Olivil from Genus Cerbera (Cerbera.
Lignans isolated from valerian: identification and characterization of a new olivil derivative with partial agonistic activity at A(l) adenosine receptors.
In addition, the adenosine-system may also account for central actions since in some studies an interaction of valerian extracts as well as of an olivil derivate at the adenosine A1-receptor was observed (Balduini and Cattabeni, 1989; Muller et al., 2002; Schumacher et al., 2002).