Biological properties of olive oil phytochemicals

Critical Reviews in Food Science and Nutrition

Volumn 42, Issue 3, 2002, Pages 209-221

  Visioli, Francesco ^a   Galli, Claudio ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Antioxidants; Hydroxytyrosol; Mediterranean diet; Oleuropein; Olive oil; Phenolics

Indexed keywords

ANTIOXIDANTS; CORONARY DISEASE; DIET; DIET, MEDITERRANEAN; DIETARY FATS, UNSATURATED; HUMAN; NEOPLASMS; PHENOLS; PHENYLETHYL ALCOHOL; PLANT OILS; SQUALENE; SUPPORT, NON-U.S. GOV'T; HUMANS;

3,4-DIHYDROXYPHENYLETHANOL; ANTIOXIDANT; DRUG DERIVATIVE; EDIBLE OIL; HYDROXYTYROSOL; OLIVE OIL; PHENETHYL ALCOHOL; PHENOL DERIVATIVE; SQUALENE; VEGETABLE OIL;

CHEMISTRY; CORONARY ARTERY DISEASE; DIET; HUMAN; MEDITERRANEAN DIET; NEOPLASM; REVIEW;

EID: 0035985099     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408690290825529     Document Type: Article

References (82)

1. Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosol
2. Importance and evolution of phenolic compounds in olive during growth and maturation
3. Extracts as antioxidant prophylactic agents
4. Action of hypochlorous acid on the antioxidant protective enzymes superoxide dismutase, catalase and glutathione peroxidase
5. Effect of hydroxytyrosol found in extra virgin olive oil on oxidative DNA damage and on low-density lipoprotein oxidation
6. Determination of synthetic hydroxytyrosol in rat plasma by GC-MS
7. Recent advances in the metabolism and degradation of phenolic compounds in plants and animals
8. Non-lipid-related effects of statins
9. Antioxidant activity of phenolics extracted from Olea europaea L. leaves
10. On the in vitro antimicrobial activity of oleuropein and hydroxytyrosol
11. Nitric oxide regulation of free radical- and enzyme-mediated lipid and lipoprotein oxidation
12. Effect of dietary monounsaturated and polyunsaturated fatty acids on the susceptibility of plasma low density lipoproteins to oxidative modification
13. Evidence of post-prandial absorption of olive oil phenols in humans
14. Olive oil
15. Urinary detection of hydroxycinnamates and flavonoids in humans after high dietary intake of fruit
16. Sur l'oleuropein, noveau principle de nature glucosidique retire de l'olivier (Olea Europea L.)
17. Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance
18. A highly convenient synthesis of hydroxytyrosol and its recovery from agricultural waste waters
19. Oxidation of LDL by myeloperoxidase and reactive nitrogen species. Reaction pathways and antioxidant protection
20. Rapid evaluation of phenolic component profile and analysis of oleuropein aglycon in olive oil by atmospheric pressure chemical ionization-mass spectrometry (APCI-MS)
21. Caratteristiche e peculiarita' dell'olio extra vergine di oliva prodotto in Toscana
22. Inhibition of leukocyte 5-lipoxygenase by phenolics from virgin olive oil
23. Inhibition of peroxynitrite dependent DNA base modification and tyrosine nitration by the extra virgin olive oil-derived antioxidant hydroxytyrosol
24. 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
25. Antioxidant activity of virgin olive oil phenolic compounds in a micellar system
26. Monounsaturated versus polyunsaturated dietary fat and serum lipids: A meta-analysis
27. Resveratrol, a polyphenolic compound found in grapes and wine, is an agonist for the estrogen receptor
28. Procyanidin content and variation in some commonly consumed foods
29. Dietary fat and serum lipids: An evaluation of the experimental data
30. Dietary antioxidant flavonoids and risk of coronary heart disease. The Zutphen elderly study
31. Flavonoid intake and long-term risk of coronary heart disease and cancer in the seven countries study 1995
32. The participation of nitric oxide in cell free- and its restriction of macrophage-mediated oxidation of low-density lipoprotein
33. Dietary oils, serum lipoproteins, and coronary heart disease
34. Mediterranean diet and public health: Personal reflections
35. Inhibition of arachidonate lipoxygenase activities by 2-(3,4-dihydroxyphenyl)ethanol, a phenolic compound from olives
36. Metabolic stress in PC12 cells induces the formation of the endogenous dopaminergic neurotoxin, 3,4-dihydroxyphenylacetaldehyde
37. Antioxidative activities of Olea Europaea leaves and related phenolic compounds
38. Olive oil and human cancer: An assessment of the evidence
39. Nitric oxide inhibits viral replication in murine myocarditis
40. The Mediterranean diet in Italy
41. The protective effect of the olive oil polyphenol (3,4-dihydroxyphenyl)-ethanol counteracts reactive oxygen metabolite-induced cytotoxicity in Caco-2 cells
42. Olive oil hydroxytyrosol protects human erythrocytes against oxidative damage
43. Transport mechanism and metabolism of olive oil hydroxytyrosol in CACO-2 cells
44. Effect of dietary fatty acids on serum lipids and lipoproteins
45. Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC
46. Enzymatic assay for the determination of olive oil polyphenol contant: Assay conditions and validation of the method
47. Inhibition by squalene of the tumor-promoting activity of 12-O-tetradecanoylphorbol-13-acetate in mouse-skin carcinogenesis
48. Squalene, olive oil, and cancer risk
49. The antioxidant/anticancer potential of phenolic compounds isolated from olive oil
50. Costituzione dell'oleuropeina, glucoside amaro ed ad azione ipotensiva dell'olivo
51. Inhibition of platelet aggregation and eicosanoid production by phenolic components of olive oil
52. Chemopreventive effect of squalene on colon cancer
53. Structure-antioxidant activity relationship of flavonoids and phenolic acids
54. Cytostatic activity of some compounds from the unsaponifiable fraction obtained from virgin olive oil
55. In vitro evaluation of the antioxidant activity and biomembrane interaction of the plant phenols oleuropein and hydroxytyrosol
56. Effect of dietary oils on lipid peroxidation and on antioxidant parameters of rat plasma and lipoprotein fractions
57. Inhibition of 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone-induced lung tumorigenesis by dietary olive oil and squalene
58. Wine as a biological fluid: History, production, and role in disease prevention
59. Oleuropein evaluated in vitro and in vivo as an antioxidant
60. Beyond cholesterol. Modifications of low-density lipoprotein that increases its atherogenicity
61. Activation of anthocyanin synthesis by white light in eggplant hypocotyl tissues, and identification of an inducible P-450
62. The effect of the olive phenolic compound, oleuropein, on growth and enetrotoxin B production by Staphylococcus aureus
63. Consumption of olive oil and specific food groups in relation to breast cancer risk in Greece
64. Polyphenols and quality of virgin olive oil in retrospect
65. Diet and basal cell carcinoma of the skin in a prospective cohort of men
66. Oleuropein protects low density lipoprotein from oxidation
67. Phenolic compounds extracted from olive oil prevent oxidation of low density lipoproteins and inhibit platelet function and platelet and leukocytes eicosanoid production in vitro
68. Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents
69. 'Waste waters' from olive oil production are rich in natural antioxidants
70. Olive oil polyphenols and their potential effects on human health
71. Oleuropein, the bitter principle of olives, enhances nitric oxide production by mouse macrophages
72. Free radical-scavenging properties of olive oil polyphenols
73. The effect of minor constituents of olive oil on cardiovascular disease: New findings
74. Antioxidant and other biological activities of olive mill waste waters
75. Olive oil phenolics are dose-dependently absorbed in humans
76. Olive phenol hydroxytyrosol prevents passive smoking-induced oxidative stress
77. Olive oils rich in natural catecholic phenols decrease isoprostane excretion in humans
78. Hydroxytyrosol, as a component of olive mill waste water, is dose-dependently absorbed and increases the antioxidant capacity of rat plasma
79. Mediterranean diet pyramid: A cultural model for healthy eating
80. Dietary non-tocopherol antioxidants present in extra virgin olive oil increase the resistance of low density lipoproteins to oxidation in rabbits