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Antioxidant and Anti-atherogenic Activities of Olive Oil Phenolics

✍ Scribed by Turner, Rufus (author);Etienne, Nicolas (author);Alonso, Maria Garcia (author);De Pascual-Teresa, Sonia (author);Minihane, Anne Marie (author);Weinberg, Peter D. (author);Rimbach, Gerald (author)

Book ID
120785484
Publisher
Verlag Hans Huber
Year
2005
Tongue
English
Weight
89 KB
Volume
75
Category
Article
ISSN
0300-9831

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## Abstract Olive oil is the principal source of fats in the Mediterranean diet, which has been associated with a lower incidence of coronary heart disease and certain cancers. Phenolic compounds, e.g., hydroxytyrosol and oleuropein, in extra‐virgin olive oil are responsible for its peculiar pungen