Critical Review on the Significance of Olive Phytochemicals in Plant Physiology and Human Health
| Autor: | Eduardo Rosa, Raúl Domínguez-Perles, Irene Gouvinhas, Nelson Machado, Sónia Gomes, Ana Barros, Carla Sobreira |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Mediterranean diet
Phytochemicals Pharmaceutical Science molecular structure biological activity Review phenolic compounds Health benefits Biology 01 natural sciences Antioxidants Analytical Chemistry lcsh:QD241-441 Human health 0404 agricultural biotechnology lcsh:Organic chemistry Phenols Olea Biological property Drug Discovery Botany Animals Humans Iridoids Food science Physical and Theoretical Chemistry Olive Oil Flavonoids 2. Zero hunger Olea europaea L 010401 analytical chemistry Organic Chemistry Plant physiology mediterranean diet 04 agricultural and veterinary sciences 040401 food science 0104 chemical sciences Chemistry (miscellaneous) Molecular Medicine Relevant information Olive oil |
| Zdroj: | Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry Molecules, Vol 22, Iss 11, p 1986 (2017) |
| ISSN: | 1420-3049 |
| DOI: | 10.3390/molecules22111986 |
| Popis: | Olive oil displays remarkable organoleptic and nutritional features, which turn it into a foodstuff appreciated by consumers, and a basic component of the Mediterranean diet. Indeed, the noticed benefits of including olive oil in the diet have been assigned to the presence of diverse bioactive compounds with different molecular structures. These compounds confer a wide range of biological properties to this food matrix, including the prevention of distinct human diseases as well as the modulation of their severity. The most relevant bioactive compounds present in olive oil correspond to benzoic and cinnamic acids, phenolic alcohols and secoiridoids, and also flavonoids. Over the last decades, several studies, devoted to gaining a further insight into the relative contribution of the separate groups and individual compounds for their biological activities, have been conducted, providing relevant information on structure–activity relationships. Therefore, this paper critically reviews the health benefits evidenced by distinct phenolic compounds found in olive oils, thus contributing to clarify the relationship between their chemical structures and biological functions, further supporting their interest as essential ingredients of wholesome foods. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|