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Antioxidant and other biological activities of phenols from olives and olive oil

✍ Scribed by Francesco Visioli; Andrea Poli; Claudio Gall

Publisher
John Wiley and Sons
Year
2001
Tongue
English
Weight
128 KB
Volume
22
Category
Article
ISSN
0198-6325

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✦ Synopsis

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 pungent taste and for its high stability. Recent findings demonstrate that olive oil phenolics are powerful antioxidants, both in vitro and in vivo, and possess other potent biological activities that could partially account for the observed healthful effects of the Mediterranean diet. Β© 2001 John Wiley & Sons, Inc. Med Res Rev, 22, No. 1, 65–75, 2002

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## Biological activities and metabolic fate of olive oil phenols We have been studying the biological activities of olive oil phenols in vitro and in vivo including the bioavailability of phenols and their effects in animals and humans. In vitro, ortho-diphenolic (catecholic) compounds such as ole