Potential health benefits of olive oil and plant polyphenols

Antonella Marino Gammazza, Francesco Cappello, Antonella Marino Gammazza, Alicja Kuban-Jankowska, Magdalena Gorska-Ponikowska, Paulina Przychodzen, Monika Gorzynik-Debicka, Magdalena Gorska-Ponikowska, Narcyz Knap, Francesco Cappello, Michal Wozniak

Risultato della ricerca: Article

92 Citazioni (Scopus)

Abstract

Beneficial effects of natural plant polyphenols on the human body have been evaluated in a number of scientific research projects. Bioactive polyphenols are natural compounds of various chemical structures. Their sources are mostly fruits, vegetables, nuts and seeds, roots, bark, leaves of different plants, herbs, whole grain products, processed foods (dark chocolate), as well as tea, coffee, and red wine. Polyphenols are believed to reduce morbidity and/or slow down the development of cardiovascular and neurodegenerative diseases as well as cancer. Biological activity of polyphenols is strongly related to their antioxidant properties. They tend to reduce the pool of reactive oxygen species as well as to neutralize potentially carcinogenic metabolites. A broad spectrum of health-promoting properties of plant polyphenols comprises antioxidant, anti-inflammatory, anti-allergic, anti-atherogenic, anti-thrombotic, and anti-mutagenic effects. Scientific studies present the ability of polyphenols to modulate the human immune system by affecting the proliferation of white blood cells, and also the production of cytokines or other factors that participate in the immunological defense. The aim of the review is to focus on polyphenols of olive oil in context of their biological activities.
Lingua originaleEnglish
pagine (da-a)686-
Numero di pagine13
RivistaInternational Journal of Molecular Sciences
Volume19
Stato di pubblicazionePublished - 2018

All Science Journal Classification (ASJC) codes

  • Catalysis
  • Molecular Biology
  • Spectroscopy
  • Computer Science Applications
  • Physical and Theoretical Chemistry
  • Organic Chemistry
  • Inorganic Chemistry

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    Marino Gammazza, A., Cappello, F., Gammazza, A. M., Kuban-Jankowska, A., Gorska-Ponikowska, M., Przychodzen, P., Gorzynik-Debicka, M., Gorska-Ponikowska, M., Knap, N., Cappello, F., & Wozniak, M. (2018). Potential health benefits of olive oil and plant polyphenols. International Journal of Molecular Sciences, 19, 686-.