The effect of minor constituents of olive oil on cardiovascular disease: New findings

Nutrition Reviews

Volumn 56, Issue 5 I, 1998, Pages 142-147

  Visioli, Francesco ^a   Galli, Claudio ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; FLAVONOID; FREE RADICAL; OLIVE OIL; POLYPHENOL DERIVATIVE; VITAMIN;

ARTICLE; FAT INTAKE; FRUIT; HUMAN; ISCHEMIC HEART DISEASE; VEGETABLE;

EID: 0031838116     PISSN: 00296643     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1753-4887.1998.tb01739.x     Document Type: Article

References (27)

1. Keys A. Coronary heart disease in seven countries. Circulation 1970;41(suppl 1):1-211
2. Keys A. Mediterranean diet and public health: personal reflections. Am J Clin Nutr 1995;61:1321S-3S
3. Willet WC, Sacks S, Trichopoulou A, et al. Mediterranean diet pyramid: a cultural model for healthy eating. Am J Clin Nutr 1995;61:1402S-6S
4. Tiscornia E, Forina M, Evangelisti F. Composizione chimica dell'oliod'oliva e sue variazioni indotte dal processo di rettificazione. La Rivista Italiana delle sostanze grasse 1982;59:519-56
5. Hegsted DM, Ausman LM, Johnson JA, Dallai GE. Dietary fat and serum lipids: an evaluation of the experimental data. Am J Clin Nutr 1993;57:875-83
6. Gardner CD, Kraemer HC. Monounsaturated versus polyunsaturated dietary fat and serum lipids: a meta-analysis. Arterioscler Thromb Vasc Biol 1995;15:1917-27
7. Mensink RP, Katan MB. Effect of dietary fatty acids on serum lipids and lipoproteins. Arterioscler Thromb Vase Biol 1992;12:911-9
8. Dougherty RM, Galli C, Ferro-Luzzi A, Iacono JM. Lipid and phospholipid fatty acid composition of plasma red blood cells, and platelets and how they are affected by dietary lipids: a study of normal subjects from Italy, Finland, and the USA. Am J Clin Nutr 1987;45:443-55
9. Katan MB, Zock PL, Mensink RP. Dietary oils, serum lipoproteins, and coronary heart disease. Am J Clin Nutr 1995;61(suppl):1368S-73S
10. Vasquez Roncero A. Phenolic products in olive oil and their influence on the oil characteristics. Rev Fr Corps Gras 1978;25:21-6
11. Olias JM, Perez AG, Rios JJ, Sanz LC. Aroma of virgin olive oil: biogenesis of the "green" odor notes. J Agric Food Chem 1993;41:2368-73
12. Montedoro GF, Servili M, Baldioli M, et al. Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives. J Agric Food Chem 1993;41:2228-34
13. Aparicio R, Alonso V. Characterization of virgin olive oils by SEXIA expert system. Prog Lipid Res 1994;33:29-38
14. Chimi H, Rahmani H, Cillard J, Cillard P. Autooxydation des huiles d'olive: role des composes phenoliques. Rev Franc Corps Gras 1990;11/12:363-7
15. Papadopoulos G, Boskou D. Antioxidant effect of natural phenols on olive oil. J Am Oil Chemists Soc 1991;68:669-71
16. Tsimidou M, Papadopoulos G, Boskou D. Phenolic compounds and stability of virgin olive oil: part 1. Food Chemistry 1992;45:141-4
17. Visioli F, Vinceri FF, Galli C. "Waste waters" from olive oil production are rich in natural antioxidants. Experientia 1995;51:32-4
18. Steinberg D, Parthasarathy S, Carew TE, et al. Beyond cholesterol: modifications of low-density lipoprotein that increases its atherogenicity. N Engl J Med 1989;320:915-24
19. Visioli F, Petroni A, Galli C. Phenolic compounds extracted from olive oil prevent oxidation of low-density lipoproteins and inhibit platelet function and platelet and leukocyte eicosanoid production in vitro. In: Paoletti R, Samuelsson B, Catapano AL, et al, eds. Oxidative processes and antioxidants. New York: Raven Press, 1994:199-206
20. Visioli F, Bellosta S, Galli C. Oleuropein, the bitter principle of olives, enhances nitric oxide production by mouse macrophages. Life Sci 1998;62(6):541-6
21. Visioli F, Galli C. Oleuropein inhibits LDL oxidation and increases NO production from macrophages. Prostaglandins Leukotr Essent Fatty Acids 1997;57(2):212
22. Visioli F, Bellomo G, Montedoro GF, Galli C. Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents. Atherosclerosis 1995;117:25-32
23. Visioli F, Galli C. Natural antioxidants and prevention of coronary heart disease: the potential role of olive oil and its minor constituents. Nutr Metab Cardiovasc Dis 1995;5(4):306-14
24. Visioli F, Galli C. Oleuropein protects low density lipoprotein from oxidation. Life Sci 1994;55:1965-71
25. Scaccini C, Nardini M, D'Aquino M, et al. Effect of dietary oils on lipid peroxidation and on antioxidant parameters of rat plasma and lipoprotein fractions. J Lipid Res 1992;33:627-33
26. Künhau J. The flavonoids. A class of semi-essential food components: their role in human nutrition. World Rev Nutr Diet 1976;24:117-91
27. Hollman PC, de Vries JH, van Leeuwen SD, et al. Absorption of dietary quercetin glycosides and quercetin in healthy ileostomy volunteers. Am J Clin Nutr 1995;62:1276-82