Extra Virgin Olive Oils Polyphenols: Biological Activities
Francesco Visioli and Elena Bernardini
Affiliation: IMDEA-Food Calle Faraday 7 Universitad Autonoma, Campus de Cantoblanco 28049 Madrid, Italy.
Keywords: Olive oil, polyphenols, hydroxytyrosol, Mediterranean diet, cardiovascular disease, oleic acid, micronutrients, antioxidant, lipid-laden, plaques, brevity, organoleptic, peroxidation, mutagenic, ascorbate, cardioprotection, scavenging, chelation, electrophoretic, glucuronide
In addition to its high proportion of oleic acid (which is considered as “neutral” in terms of cardioprotection), extra virgin olive oil is rich in phenolic compounds, which other vegetable oils do not contain. This review critically appraises the current scientific evidence of a healthful role of olive phenols, with particular emphasis on hydroxytyrosol and related molecules.
Rights & PermissionsPrintExport