Biological Activities of Phenolic Compounds Present in Virgin Olive Oil

Abstract

Abstract:The Mediterranean diet is associated with a lower incidence of atherosclerosis, cardiovascular disease, neurodegenerative diseases and certain types of cancer. The apparent health benefits have been partially ascribed to the dietary consumption of virgin olive oil by Mediterranean populations. Much research has focused on the biologically active phenolic compounds naturally present in virgin olive oils to aid in explaining reduced mortality and morbidity experienced by people consuming a traditional Mediterranean diet. Studies (human, animal, in vivo and in vitro) have demonstrated that olive oil phenolic compounds have positive effects on certain physiological parameters, such as plasma lipoproteins, oxidative damage, inflammatory markers, platelet and cellular function, antimicrobial activity and bone health. This paper summarizes current knowledge on the bioavailability and biological activities of olive oil phenolic compounds.

Optimised method for the analysis of phenolic compounds from caper ( Capparis spinosa L.) berries and monitoring of their changes during fermentation

“…Currently, they are receiving considerable attention for their health benefits such as cancer prevention, inflammatory disorders and cardiovascular diseases (Cicerale, Lucas, & Keast, 2010). All these positive effects appear to be strongly related to an anti-oxidative action that is primarily due to low-molecular-weight polyphenols (Dekanski et al, 2011).…”

Changes in phenolic compounds during ripening in Gemlik variety olive fruits obtained from different locations

“…Table olives and olive oil are important components of the Mediterranean diet that provide numerous health benefits and are largely consumed all over the world (Blekas, Vassilakis, Harizanis, Tsimidou, & Boskou, 2002;Cioffi et al, 2010;Owen et al, 2004;Stark & Madar, 2002). In fact, many studies have reported that olive oil may have a role in the prevention of coronary heart disease and cognitive impairment (e.g., Alzheimer's disease) as well as it may have protective effects against cancers of the colon, breast, and ovary; diabetes accompanied by hypertriglyceridemia; and inflammatory and autoimmune diseases such as rheumatoid arthritis (Charoenprasert & Mitchell, 2012;Cicerale, Lucas, & Keast, 2010;Malheiro et al, 2012).…”

Evaluación Biomecánica del Efecto de Bisfosfonatos y Aceite de Oliva en un Modelo de Remodelación Óseo en Fémur de Rata: Efectos en la Remodelación Ósea

“…Por otro lado, en los últimos años se han producido numerosas investigaciones que concluyen en que una interesante manera de prevenir la pérdida ósea sería a través de los polifenoles presentes en el (O) extra virgen (Cicerale et al, 2010). El (O) se compone principalmente de los triacilgliceroles (triglicéridos o grasas) y contiene pequeñas cantidades de ácidos grasos libres (FFA), glicerol, fosfátidos, pigmentos, compuestos de sabor, esteroles, y partículas microscópicas de oliva.…”