Olive Oil Phenols and Their Potential Effects on Human Health

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• 作者：Francesco Visioli and Claudio Galli
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：1998
• 出版时间：October 1998
• 年：1998
• 卷：46
• 期：10
• 页码：4292 - 4296
• 全文大小：75K
• 年卷期：v.46,no.10(October 1998)
• ISSN：1520-5118

文摘

Olive oil is the fat of choice in the Mediterranean area, where the diet has been associated with alower incidence of coronary heart disease and certain cancers. Phenols in extra virgin olive oil areresponsible for its peculiar pungent taste and for its high stability. Recent findings demonstratethat olive oil phenolics inhibit oxidation of low-density lipoproteins (the most atherogenic ones)and possess other potent biological activities that if demonstrated in vivo, could partially accountfor the observed healthful effects of diets that include high-quality olive oil and other foods rich inflavonoids and phenols.Keywords: Olive oil; phenols; atherosclerosis; Mediterranean diet; antioxidants; free radicals