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Chemistry and health of olive oil phenolics

Version 2 2024-06-03, 12:24
Version 1 2014-10-28, 08:55
journal contribution
posted on 2024-06-03, 12:24 authored by S Cicerale, Xavier ConlanXavier Conlan, Andrew SinclairAndrew Sinclair, Russell KeastRussell Keast
The Mediterranean diet is associated with a lower incidence of atherosclerosis, cardiovascular disease, and certain types of cancer. The apparent health benefits have been partially attributed to the dietary consumption of virgin olive oil by Mediterranean populations. Most recent interest has focused on the biologically active phenolic compounds naturally present in virgin olive oils. Studies (human, animal, in vivo and in vitro) have shown that olive oil phenolics have positive effects on certain physiological parameters, such as plasma lipoproteins, oxidative damage, inflammatory markers, platelet and cellular function, and antimicrobial activity. Presumably, regular dietary consumption of virgin olive oil containing phenolic compounds manifests in health benefits associated with a Mediterranean diet. This paper summarizes current knowledge on the physiological effects of olive oil phenolics. Moreover, a number of factors have the ability to affect phenolic concentrations in virgin olive oil, so it is of great importance to understand these factors in order to preserve the essential health promoting benefits of olive oil phenolic compounds.

History

Journal

Critical reviews in food science and nutrition

Volume

49

Pagination

218-236

Location

Philadelphia, Pa.

ISSN

1040-8398

eISSN

1549-7852

Language

eng

Publication classification

C1 Refereed article in a scholarly journal

Copyright notice

2009, Taylor and Francis

Publisher

Taylor & Francis