Pharma-Nutritional Properties of Olive Oil Phenols. Transfer of New Findings to Human Nutrition
| Autor: | Joao Tomé-Carneiro, M. Carmen Crespo, Francesco Visioli, Alberto Dávalos |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Health (social science) Mediterranean diet Plant Science Review Health benefits Biology lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Mediterranean Basin Toxicology 03 medical and health sciences chemistry.chemical_compound cardiovascular disease lcsh:TP1-1185 Phenols pharma-nutrition olive oil Lower incidence 030104 developmental biology Human nutrition chemistry biophenols Food Science Olive oil |
| Zdroj: | Foods, Vol 7, Iss 6, p 90 (2018) Foods |
| Popis: | The Mediterranean diet has been long associated with improved cardiovascular prognosis, chemoprevention, and lower incidence of neurodegeneration. Of the multiple components of this diet, olive oil stands out because its use has historically been limited to the Mediterranean basin. The health benefits of olive oil and some of its components are being rapidly decoded. In this paper we review the most recent pharma-nutritional investigations on olive oil biophenols and their health effects, chiefly focusing on recent findings that elucidate their molecular mechanisms of action. |
| Databáze: | OpenAIRE |
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