Biological properties of olive oil phytochemicals

From: Critical Reviews in Food Science and Nutrition | Date: January 1, 2002| Author: Galli, Claudio; Visioli, Francesco | Copyright information

ABSTRACT: Olive oil is the principal source of fat in the Mediterranean diet, which has been associated with a lower incidence of coronary heart disease and certain cancers. Extra-virgin olive oil contains a considerable amount of phenolic compounds, for example, hydroxytyrosol and oleuropein, that are responsible for its peculiar taste and for its high stability. Evidence is accumulating to demonstrate that olive oil phenolics are powerful antioxidants, both in vitro and in vivo; also, they ...

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