Multiple pharmacological effects of olive oil phenols

Food Chemistry

Volumn 104, Issue 3, 2007, Pages 1269-1271

  Yang, Da Peng ^a   Kong, De Xin ^a   Zhang, Hong Yu ^a  

^a SHANDONG UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Antioxidant; Bio phenols; Mediterranean diet; Multiple pharmacological effects; Olive oil

Indexed keywords

ACTEOSIDE; BENZOIC ACID; CAFFEIC ACID; CATECHOL; CINNAMIC ACID; DEMETHYLLOLEUROPEIN; GALLIC ACID; LIGSTROSIDE; OLEUROPEIN; OLIVE OIL; PHENOL; PINORESINOL; SYRINGIC ACID; UNCLASSIFIED DRUG;

ANTINEOPLASTIC ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; DATA BASE; DIETARY INTAKE; DRUG ACTIVITY; DRUG EFFECT; DRUG STRUCTURE; THROMBOCYTE AGGREGATION INHIBITION;

EID: 34248594017     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.12.058     Document Type: Article

References (14)

1. Bazoti F.N., Bergquist J., Markides K.E., and Tsarbopoulos A. Noncovalent interaction between amyloid-beta-peptide (1-40) and oleuropein studied by electrospray ionization mass spectrometry. Journal of the American Society for Mass Spectrometry 17 (2006) 568-575
2. Beauchamp G.K., Keast R.S.J., Morel D., Lin J., Pika J., Han Q., et al. Phytochemistry: ibuprofen-like activity in extra-virgin olive oil. Nature 437 (2005) 45-46
3. Frankel E.N., and German J.B. Antioxidants in foods and health: problems and fallacies in the field. Journal of the Science of Food and Agriculture 86 (2006) 1999-2001
4. Halliwell B. Polyphenols: antioxidant treats for healthy living or covert toxins?. Journal of the Science of Food and Agriculture 86 (2006) 1992-1995
5. Kroon P., and Williamson G. Polyphenols: dietary components with established benefits to health?. Journal of the Science of Food and Agriculture 85 (2005) 1239-1240
6. Nikolaos N., Wang L.-F., Tsimidou M.Z., and Zhang H.-Y. Radical scavenging potential of phenolic compounds encountered in O. europaea products as indicated by calculation of bond dissociation enthalpy and ionization potential values. Journal of Agricultural and Food Chemistry 53 (2005) 295-299
7. Owen R.W., Giacosa A., Hull W.E., Haubner R., Spiegelhalder B., and Bartsch H. The antioxidant/anticancer potential of phenolic compounds isolated from olive oil. European Journal of Cancer 36 (2000) 1235-1247
8. Owen R.W., Giacosa A., Hull W.E., Haubner R., Wurtele G., Spiegelhalder B., et al. Olive-oil consumption and health: the possible role of antioxidants. The Lancet Oncology 1 (2000) 107-112
9. Petroni A., Blasevich M., Salami M., Papini N., Montedoro G.F., and Galli C. Inhibition of platelet aggregation and elcosanoid production by phenolic components of olive oil. Thrombosis Research 78 (1995) 151-160
10. Scarmeas N., Stern Y., Tang M.X., Mayeux R., and Luchsinger J.A. Mediterranean diet and risk for Alzheimer's disease. Annals of Neurology 59 (2006) 912-921
11. Togna G.I., Togna A.R., Franconi M., Marra C., and Guiso M. Olive oil isochromans inhibit human platelet reactivity. The Journal of Nutrition 133 (2003) 2532-2536
12. Trichopoulou A., Costacou T., Bamia C., and Trichopoulos D. Adherence to a Mediterranean diet and survival in a Greek population. The New England Journal of Medicine 348 (2003) 2599-2608
13. Vissers M.N., Zock P.L., and Katan M.B. Bioavailability and antioxidant effects of olive oil phenols in humans: a review. European Journal of Clinical Nutrition 58 (2004) 955-965
14. Zhang H.-Y., Yang D.-P., and Tang G.-Y. Multifunctional antioxidants: from screening to design. Drug Discovery Today 11 (2006) 749-754