The Health Benefiting Mechanisms of Virgin Olive Oil Phenolic Compounds
Autor: | Sara Cicerale, Lisa Parkinson |
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Rok vydání: | 2016 |
Předmět: |
0301 basic medicine
Mediterranean diet Iridoid Glucosides Anti-Inflammatory Agents olive oil phenolics Biological Availability Pharmaceutical Science Review Cyclopentane Monoterpenes Analytical Chemistry lcsh:QD241-441 03 medical and health sciences chemistry.chemical_compound Phenols lcsh:Organic chemistry Drug Discovery Oleocanthal Animals Humans Iridoids Food science Physical and Theoretical Chemistry Aldehydes Organic Chemistry Phenylethyl Alcohol Dietary pattern olive oil Intervention studies Bioavailability 030104 developmental biology chemistry inflammation Chemistry (miscellaneous) Dietary Supplements Chemoprotective Molecular Medicine Hydroxytyrosol health benefits Olive oil |
Zdroj: | Molecules, Vol 21, Iss 12, p 1734 (2016) Molecules |
ISSN: | 1420-3049 |
DOI: | 10.3390/molecules21121734 |
Popis: | Virgin olive oil (VOO) is credited as being one of the many healthful components associated with the Mediterranean diet. Mediterranean populations experience reduced incidence of chronic inflammatory disease states and VOO is readily consumed as part of an everyday Mediterranean dietary pattern. VOO is rich in phenolic compounds and the health promoting benefits of these phenolics are now established. Recent studies have highlighted the biological properties of VOO phenolic compounds elucidating their anti-inflammatory activities. This paper will review current knowledge on the anti-inflammatory and nutrigenomic, chemoprotective and anti-atherosclerotic activities of VOO phenolics. In addition the concentration, metabolism and bioavailability of specific phenolic compounds will be discussed. The evidence presented in the review concludes that oleurepein, hydroxytyrosol and oleocanthal have potent pharmacological activities in vitro and in vivo; however, intervention studies with biologically relevant concentrations of these phenolic compounds are required. |
Databáze: | OpenAIRE |
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