Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 49, Issue 3, Pages 218-236Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408390701856223
Keywords
Virgin olive oil; olive oil phenolics; Mediterranean diet; health benefits
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Funding
- Institute of Biotechnology (BioDeakin), Deakin University, Australia
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The Mediterranean diet is associated with a lower incidence of atherosclerosis, cardiovascular disease, and certain types of cancer. The apparent health benefits have been partially attributed to the dietary consumption of virgin olive oil by Mediterranean populations. Most recent interest has focused on the biologically active phenolic compounds naturally present in virgin olive oils. Studies (human, animal, in vivo and in vitro) have shown that olive oil phenolics have positive effects on certain physiological parameters, such as plasma lipoproteins, oxidative damage, inflammatory markers, platelet and cellular function, and antimicrobial activity. Presumably, regular dietary consumption of virgin olive oil containing phenolic compounds manifests in health benefits associated with a Mediterranean diet. This paper summarizes current knowledge on the physiological effects of olive oil phenolics. Moreover, a number of factors have the ability to affect phenolic concentrations in virgin olive oil, so it is of great importance to understand these factors in order to preserve the essential health promoting benefits of olive oil phenolic compounds.
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