Biological activities of phenolic compounds present in virgin olive oil

Cicerale, Sara, Lucas, Lisa and Keast, Russell 2010, Biological activities of phenolic compounds present in virgin olive oil, International Journal of Molecular Sciences, vol. 11, pp. 458-479, doi: 10.3390/ijms11020458.

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Title Biological activities of phenolic compounds present in virgin olive oil
Author(s) Cicerale, SaraORCID iD for Cicerale, Sara
Lucas, Lisa
Keast, RussellORCID iD for Keast, Russell
Journal name International Journal of Molecular Sciences
Volume number 11
Start page 458
End page 479
Total pages 22
Publisher Molecular Diversity Preservation International (M D P I)
Place of publication Basel, Switzerland
Publication date 2010-04
ISSN 1661-6596
Keyword(s) Health benefits
Olive oil phenolic compounds
Virgin olive oil
Summary The Mediterranean diet is associated with a lower incidence of atherosclerosis, cardiovascular disease, neurodegenerative diseases and certain types of cancer. The apparent health benefits have been partially ascribed to the dietary consumption of virgin olive oil by Mediterranean populations. Much research has focused on the biologically active phenolic compounds naturally present in virgin olive oils to aid in explaining reduced mortality and morbidity experienced by people consuming a traditional Mediterranean diet. Studies (human, animal, in vivo and in vitro) have demonstrated that olive oil phenolic compounds have positive effects on certain physiological parameters, such as plasma lipoproteins, oxidative damage, inflammatory markers, platelet and cellular function, antimicrobial activity and bone health. This paper summarizes current knowledge on the bioavailability and biological activities of olive oil phenolic compounds.
Language eng
DOI 10.3390/ijms11020458
Field of Research 069999 Biological Sciences not elsewhere classified
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2010, by the authors
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