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Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil
journal contribution
posted on 2012-04-01, 00:00 authored by Sara Cicerale, Lisa Parkinson, Russell KeastRussell KeastThe Mediterranean diet is associated with a lower incidence of chronic degenerative diseases and higher life expectancy. These health benefits have been partially attributed to the dietary consumption of extra virgin olive oil (EVOO) by Mediterranean populations, and more specifically the phenolic compounds naturally present in EVOO. Studies involving humans and animals (in vivo and in vitro) have demonstrated that olive oil phenolic compounds have potentially beneficial biological effects resulting from their antimicrobial, antioxidant and anti-inflammatory activities. This paper summarizes current knowledge on the biological activities of specific olive oil phenolic compounds together with information on their concentration in EVOO, bioavailability and stability over time.
History
Journal
Current opinion in biotechnologyVolume
23Issue
2Pagination
129 - 135Publisher
ElsevierLocation
London, EnglandPublisher DOI
ISSN
0958-1669Language
engPublication classification
C1 Refereed article in a scholarly journalCopyright notice
2011, Elsevier Ltd. All rights reserved.Usage metrics
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anti-inflammatoriesanti-inflammatory activitybiological effectschronic degenerative diseaseextra virgin olive oilhealth benefitsin-vitroin-vivolife expectanciesmediterranean dietolive oilphenolic compoundsScience & TechnologyLife Sciences & BiomedicineBiochemical Research MethodsBiotechnology & Applied MicrobiologyBiochemistry & Molecular BiologyOXIDATIVE DNA-DAMAGECORONARY-HEART-DISEASEBIOLOGICAL-ACTIVITIESLDL OXIDATIONSTRESSSTORAGEHYDROXYTYROSOLINFLAMMATIONPOLYPHENOLS
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