title: Antioxidant and other biological activities of phenols from olives and olive oil.
abstract: Olive oil is the principal source of fats in the Mediterranean diet, which has been associated with a lower incidence of coronary heart disease and certain cancers. Phenolic compounds, e.g., hydroxytyrosol and oleuropein, in extra-virgin olive oil are responsible for its peculiar pungent taste and for its high stability. Recent findings demonstrate that olive oil phenolics are powerful antioxidants, both in vitro and in vivo, and possess other potent biological activities that could partially account for the observed healthful effects of the Mediterranean diet.
authors.affiliation: Department of Pharmacological Sciences, University of Milan, Milan, Italy. visioli@unimi.it
authors.forename: Francesco
authors.initials: F
authors.lastname: Visioli
authors.forename: Andrea
authors.initials: A
authors.lastname: Poli
authors.forename: Claudio
authors.initials: C
authors.lastname: Gall
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D000069463:Olive Oil; D010636:Phenols / Q000494:pharmacology*; D010938:Plant Oils / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils