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Olive Oil Phenols and Their Potential Effects on Human Health
Abstract
Olive oil is the fat of choice in the Mediterranean area, where the diet has been associated with a lower incidence of coronary heart disease and certain cancers. Phenols in extra virgin olive oil are responsible for its peculiar pungent taste and for its high stability. Recent findings demonstrate that 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 account for the observed healthful effects of diets that include high-quality olive oil and other foods rich in flavonoids and phenols. Keywords: Olive oil; phenols; atherosclerosis; Mediterranean diet; antioxidants; free radicals
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Cited by
Bendini, A., Cerretani, L., Carrasco-Pancorbo, A., Gómez-Caravaca, A. M., Segura-Carretero, A., Fernández-Gutiérrez, A., & Lercker, G. (2007) · Molecules · doi:10.3390/12081679 · Cited by 784
Trichopoulou, A., Martínez-González, M. A., Tong, T. Y., Forouhi, N. G., Khandelwal, S., Prabhakaran, D., Mozaffarian, D., & de Lorgeril, M. (2014) · BMC Medicine · doi:10.1186/1741-7015-12-112 · Cited by 656
Tripoli, E., Giammanco, M., Tabacchi, G., Di Majo, D., Giammanco, S., & La Guardia, M. (2005) · Nutrition Research Reviews · doi:10.1079/nrr200495 · Cited by 631
Valuable Nutrients and Functional Bioactives in Different Parts of Olive (Olea europaea L.)—A Review
Ghanbari, R., Anwar, F., Alkharfy, K. M., Gilani, A.-H., & Saari, N. (2012) · International Journal of Molecular Sciences · doi:10.3390/ijms13033291 · Cited by 600
Romani, A., Ieri, F., Urciuoli, S., Noce, A., Marrone, G., Nediani, C., & Bernini, R. (2019) · Nutrients · doi:10.3390/nu11081776 · Cited by 394
Metadata
- Authors
- Visioli, F., & Galli, C.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1998-09-10
- Volume
- 46
- Issue
- 10
- Pages
- 4292-4296
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1968394162
- Cited by
- 378
- References
- 0
- FWCI
- 10.32
- Type
- journal article
- Language
- en
- Open access
- closed
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- Visioli, F., & Galli, C. (1998). Olive Oil Phenols and Their Potential Effects on Human Health. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf980049c
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
