THE PHENOLIC COMPOUNDS OF OLIVE OIL: STRUCTURE, BIOLOGICAL ACTIVITY, BENEFICIAL EFFECTS ON HUMAN HEALTH.

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436 Citazioni (Scopus)

Abstract

The Mediterranean diet is rich in vegetables, cereals, fruit, fish, milk, wine and olive oil and hassalutary biological functions. Epidemiological studies have shown a lower incidence ofatherosclerosis, cardiovascular diseases and certain kinds of cancer in the Mediterranean area.Olive oil is the main source of fat, and the Mediterranean diet’s healthy effects can in particular beattributed not only to the high relationship between unsaturated and saturated fatty acids in oliveoil but also to the antioxidant property of its phenolic compounds. The main phenolic compounds,hydroxytyrosol and oleuropein, which give extra-virgin olive oil its bitter, pungent taste, havepowerful antioxidant activity both in vivo and in vitro. The present review focuses on recentworks analysing the relationship between the structure of olive oil polyphenolic compounds andtheir antioxidant activity. These compounds’ possible beneficial effects are due to theirantioxidant activity, which is related to the development of atherosclerosis and cancer, and toanti-inflammatory and antimicrobial activity.
Lingua originaleEnglish
pagine (da-a)1-17
RivistaNutrition Research Reviews
Volume18
Stato di pubblicazionePublished - 2005

All Science Journal Classification (ASJC) codes

  • ???subjectarea.asjc.2700.2701???
  • ???subjectarea.asjc.2900.2916???

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