Olive oil and oxidative stress

Authors

  • Francesco Visioli University of Milan, Department of Pharmacological Sciences
  • Paola Bogani University of Milan, Department of Pharmacological Sciences
  • Simona Grande University of Milan, Department of Pharmacological Sciences
  • Claudio Galli University of Milan, Department of Pharmacological Sciences

DOI:

https://doi.org/10.3989/gya.2004.v55.i1.148

Keywords:

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

Abstract


In addition to the fatty acid profile of olive oil, which is high in the monounsaturated oleic acid and appears to be beneficial in reducing several risk factors for coronary heart disease and certain cancers, extra virgin olive oil contains a considerable amount of phenolic compounds, e.g. hydroxytyrosol and oleuropein, that are responsible for its peculiar taste and for its high stability. A body of evidence demonstrates that olive oil phenolics are powerful antioxidants. Although most of these studies have been carried out in vitro, some in vivo experiments confirm that olive oil phenolics are dose-dependently absorbed and that they retain their biological activities after ingestion. These data could in part explain the lower incidence of coronary heart disease in the Mediterranean area, where (extra virgin) olive oil is the principal source of fat.

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Published

2004-03-30

How to Cite

1.
Visioli F, Bogani P, Grande S, Galli C. Olive oil and oxidative stress. grasasaceites [Internet]. 2004Mar.30 [cited 2021Jul.28];55(1):66-75. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/148

Issue

Section

Monography