Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil

Cicerale, S., Lucas, L. J. and Keast, R. S. J. 2012, Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil, Current opinion in biotechnology, vol. 23, no. 2, pp. 129-135.

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Title Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil
Author(s) Cicerale, S.
Lucas, L. J.
Keast, R. S. J.
Journal name Current opinion in biotechnology
Volume number 23
Issue number 2
Start page 129
End page 135
Total pages 7
Publisher Elsevier
Place of publication London, England
Publication date 2012-04
ISSN 0958-1669
Keyword(s) anti-inflammatories
anti-inflammatory activity
biological effects
chronic degenerative disease
extra virgin olive oil
health benefits
in-vitro
in-vivo
life expectancies
mediterranean diet
olive oil
phenolic compounds
Summary The Mediterranean diet is associated with a lower incidence of chronic degenerative diseases and higher life expectancy. These health benefits have been partially attributed to the dietary consumption of extra virgin olive oil (EVOO) by Mediterranean populations, and more specifically the phenolic compounds naturally present in EVOO. Studies involving humans and animals (in vivo and in vitro) have demonstrated that olive oil phenolic compounds have potentially beneficial biological effects resulting from their antimicrobial, antioxidant and anti-inflammatory activities. This paper summarizes current knowledge on the biological activities of specific olive oil phenolic compounds together with information on their concentration in EVOO, bioavailability and stability over time.
Language eng
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
Socio Economic Objective 920411 Nutrition
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2011, Elsevier Ltd. All rights reserved.
Persistent URL http://hdl.handle.net/10536/DRO/DU:30039953

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