Sicilian virgin olive oils and red wines: A potentially rich source of antioxidant compounds in the mediterranean diet

Rivista Italiana delle Sostanze Grasse

Volumn 86, Issue 3, 2009, Pages 163-172

  Mo Dugo, G ^a   La Pera, L ^a   Di Bella, G ^a   Lo, V ^a   Pollicino, D ^a   La Torre, G L ^a   Pellicano T M ^b  

^a UNIVERSITY OF MESSINA   (Italy)

^b UNIVERSITY OF CALABRIA   (Italy)

Author keywords

Phenolic compounds; Red wine; Selenium; Sicilian diet; Virgin olive oils

Indexed keywords

EID: 70350138177     PISSN: 00356808     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (60)

1. G. Avellone, V. Di Garbo, G. Abruzzese, M. Bono, G. Avellone, G. Raneli, R. De Simone, G. Licata, Nutrition Research, 23, 1329-1339 (2003)
2. World Health Organization Study Group, Diet, nutrition, and the prevention of chronic diseases; technical report series, 916. Geneva- World Health Organization; 2003. OLIO
3. K. T. Knoops, L.C. De Groot, D. Kromhout, A.E. Perrin, O. Moreiras-Varela., A. Menotti, et Al., Jama, 292, 1433-1439(2004).
4. L. R. Ferguson, Mutation Research, 475, 89-111(2001)
5. A. Trichopoulou, P. Lagiou, The Mediterranean diet- definition, epidemiological aspects, and current patterns. In A.-L.Matalas, A. Zampelas, V. Stavrinos, & I. Wolinsky (Eds.), The Mediterranean diet- constituents and health promotion Boca Raton, USA- CRC Press, 53-73, 2001.
6. S. Carnesecchi, Y. Schneider, S. A. Lazarus, D. Coehlo, F. Gosse, F. Raul, Cancer Letters, 175, 147-155(2002)
7. D. B. Panagiotakos, S. Arapi, C. Pitsavos, A. Antonoulas, Y. S. Mantas Zombolos, C. Stefanadis. The Greek Study of ACS (The Greecs) Nutrition, 22, 722-730 (2006)
8. C. Manach, A. Scalbert, C. Morand, C. Remesy, L. Jimenez, American Journal of Clinical and Nutrition, 79, 727-747 (2004)
9. A. Gjonça, M. Bobak, The Lancet, 350, 1815- 1817(1997).
10. A. Trichopoulou, T. Costacou, C. Bamia, D.Trichopoulos, New England Journal of Medicine, 348, 2599-2608 (2003).
11. F. Saura-Calixto, I. Goni, Food Chemistry, 94, 442-447 (2006)
12. A. Gasbarrini, A. Piscaglia, Digestive Diseases and Sciences, 50, 1-6 (2005)
13. R.L. Hargrove, T.D. Etherton, T.A. Pearson, E.H. Harrison, P.M. Kris-Etherton, Journal of Nutrition, 737,1758-1763(2001)
14. M. Massaro, R. De Caterina, Nutr Metab Cardiovasc Dis., 72, 42-51 (2002)
15. E.N Frankel, A.L.Waterhouse, PL. Teissedre, J. Agric. Food Chem., 43, 890-894 (1995)
16. A. De Villiersa, G.Vanhoenackerb, P. Majekc, P. Sandra, J. of Chromatography A, 7054, 195-204 (2004)
17. C. Casavecchia, R.Magnisi, L.La Pera, R.Maisano, G.Mo Dugo, American J. of Enology and Viticulture, 58, 186-190 (2007)
18. A. Romani, P. Pinelli, N. Mulinacci, C. Galardi, F. F. Vincieri, L. Liberatore, A. Cichelli, Chromatographia, 53, 279-284 (2001)
19. F. Visioli, C. Galli, J. Agric. Food Chem. 46,4292-4296 (1998).
20. C. Soter-Rivas, J.C. Espin, H.J. Wichers, J. Sci. Food Agric. 80, 1013-1023 (2000)
21. R. Mateos, A.Cert, M. C. Pérez-Camino, J. M. García, JAOCS, 23, 71-75 (2003)
22. J.M. García., K. Yousfi, R. Mateos, M. Olmo, A. Cert, J. Agric. Food Chem. 49, 4231-4235 (2001).
23. A.K. Kiritsakis, J. Am. Oil Chem. Soc. 75, 673-681 (1998)
24. R Mateos, J L Espartero, M Trujillo, J J Ríos, M. León-Camacho, F. Alcudia, A. Cert, J. Agric. Food Chem;49, 2185-2192(2001)
25. R. W. Owen, W Mier, A. Giacosa, W.E. Hull, B. Spiegehalder, H. Bartsch,. Clin. Chem., 46, 976-988 (2000)
26. G.mo Dugo, L. La Pera, D. Giuffrida, F. Salvo, V. Lo Turco, Food Chemistry, 88, 135-140 (2004)
27. M. Crescimanno, G.B. Ficani, G. Guccione, British Food Journal, 104, 274-286 (2002)
28. G. Quaranta, V. Rotundo, Olivae, 91, 20-24 (2000)
29. G.mo Dugo, V. Lo Turco, G. Di Bella, G. Ricciardi, Chapter 11. In Gli oli d'oliva siciliani; Various Authors, L'Epos Eds. (Palermo, Italy), 121-126, 2001
30. C. Saigne-Soulard, T. Richard, J. M Merillon, J.P. Monti, Analytica Chimica Acta, 563, 137-144(2006)
31. N.L. Kerry, M. Abbey, Atherosclerosis, 135, 93-102 (1997)
32. H. Tapiero, D. Tewk, G. Nguyen Bà, G. Mathè, Biomedicine & Pharmacotherapy, 56, 200-207 (2002)
33. M.I. Covas, M. Fito, R.M. Lamuela-Raventos, International Journal of Clinical Pharmacology Research, 20, 49-54 (2000)
34. S. Renaud, M. De Lorgeril, Lancet, 339, 1523-1526 (1992)
35. A.J. Shrikhande, Food Research International 33, 469-474 (2000)
36. E. Revilla, E. Garcia-Benytez, F. Cabello, G. Martin Ortega, Journal of Chromatography A, 975, 53-60(2001)
37. J. Martinez, J. Moreno, Biochemical Pharmacology, 59, 865-870 (2000)
38. V. Filip, M. Plockova, Smidrkal J., Z. Spicková, K. Melzoch, Food Chemistry, 83, 585-593 -(2003)
39. L. Fremont, Life Sciences, 66, 663-673 (2000).
40. U.R. Pendurthi, J.T. Williams, L.V. Rao, Arteriosclerosis Thrombosis and Vascular Biology, 19, 419-426 (1999)
41. MP. Rayman, Lancet, 356, 233-241 (2000)
42. G.F. Combs, W.P. Gray, Pharmacology &Therapeutics, 79, 179-192 (1998)
43. A. Dhur, P. Galan, S. Hercberg, Comparative Biochemistry and Physiology C-Pharmacology Toxicology & Endocrinology, 96, 271-280 (1990)
44. J.C. Chang, W.H. Gutenmann, CM. Raid, D.J. Lisk, Chemosphere, 30, 801-802 (1995)
45. R. Inam, G. Somer, Food Chemistry, 66, 381-385 (1999)
46. M. Stadlober, M. Sager, K.J. Irgolic, Food Chemistry, 73, 357-366 (2001)
47. M. Simonoff, C. Hamon, P. Moretto, L. Labador, G. Simonoff, Journal of Food Composition and Analysis, 1, 295-302 (1988)
48. M.S. Bratakos, T.F. Zapiropoulos, PA. Siskos,P.V. loannou, Journal of Food Science, 52,817-822 (1987)
49. G.Mo Dugo, D.Giuffrida, R.Magnisi, F.Vilasi, T.M. Pellicanò., G.L. La Torre, L'Enologo, 5, 89-93 (2004)
50. G.L. La Torre, M. Saitta, F. Vilasi, T.M. Pellicanò, G.Mo Dugo, Food Chemistry, 94, 640-650 (2006)
51. M. Saitta, S. Lo Curto, F. Salvo, Di Bella G., G.Mo Dugo, Analytica Chimica Acta, 466, 335-344 (2002)
52. G.Mo Dugo, M. Saitta, F. Salvo, F. Vilasi, M. Ragusa, G. Manzo, G. Bambara, Vignevini, 10, 81-86(2001)
53. L. La Pera, G.mo Dugo, Metalli pesanti neglialimenti. Eds. Chiriotti (Turin, Italy) 2005.
54. V.G. Dourtoglou, D.P. Makris, F. Bois-Dounasand, C. Zonas, Journal of Food Composition and Analysis, 12, 227-233(1999).
55. P. Jeandet, R. Bessis, M. Sbaghi, Meunier, D.,P. Trollat, Journal of Enology and Viticulture, 46, 1-4 (1995).
56. P. Jeandet, R. Bessis, B.F. Maume, P. Meunier, D. Peyron, P. Trollat, Journal of Agricultural and Food Chemistry, 43, 316-319 (1995)
57. F. Saura-Calixto, I. Gofii, Food Chemistry, 94, 442-447 (2006).
58. K. PapadopontosrtrTriantisrETYannakopou-lou, A. Nikokavoura, D. Dimotikali, Analytica Chimica Acta, 494, 41-47 (2003)
59. M. Bonoli, M. Montanucci, T. Toschi Gallina, G. Lercker, Journal of Chromatography A, 707 7, 163-172 (2003).
60. F. Caponio, V. Alloggio, T. Gomes, Food Chemistry 64, 203-209 (1999).