cicerale-biologicalactivities-2010.pdf (195.1 kB)
Biological activities of phenolic compounds present in virgin olive oil
journal contribution
posted on 2010-04-01, 00:00 authored by Sara Cicerale, Lisa Parkinson, Russell KeastRussell KeastThe 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.
History
Journal
International Journal of Molecular SciencesVolume
11Pagination
458 - 479Publisher
Molecular Diversity Preservation International (M D P I)Location
Basel, SwitzerlandPublisher DOI
Link to full text
ISSN
1661-6596eISSN
1422-0067Language
engPublication classification
C1 Refereed article in a scholarly journalCopyright notice
2010, by the authorsUsage metrics
Categories
Keywords
Health benefitsOlive oil phenolic compoundsVirgin olive oilScience & TechnologyLife Sciences & BiomedicinePhysical SciencesBiochemistry & Molecular BiologyChemistry, MultidisciplinaryChemistryOLEA-EUROPAEA L.PERIPHERAL VASCULAR-DISEASECORONARY-HEART-DISEASEOXIDATIVE DNA-DAMAGECOLON ADENOCARCINOMA CELLSMEDITERRANEAN DIETIN-VITROLDL OXIDATIONCARDIOVASCULAR-DISEASEALPHA-TOCOPHEROLGenetics
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