羟基酪醇
地中海饮食法
生物利用度
化学
橄榄油
健康福利
食品科学
酪醇
多酚
生物
抗氧化剂
生物化学
传统医学
药理学
医学
病理
作者
Lisa Parkinson,Sara Cicerale
出处
期刊:Molecules
[MDPI AG]
日期:2016-12-16
卷期号:21 (12): 1734-1734
被引量:144
标识
DOI:10.3390/molecules21121734
摘要
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.
科研通智能强力驱动
Strongly Powered by AbleSci AI