Is the beneficial antioxidant effect of olive oil mediated by interaction of its phenolic constituents and iron?
We suggest that the beneficial antioxidant action of olive oil is mediated by interactions of olive oil-derived polyphenols and iron. A plausible mechanism for this interaction is related to a reduction of iron absorption induced by polyphenols.
Mascitelli
Luca
L
Comando Brigata Alpina "Julia", Medical Service, Udine, Italy. lumasci@libero.it
Pezzetta
Francesca
F
Goldstein
Mark R
MR
D000975:Antioxidants / Q000494:pharmacology*; D006801:Humans; D007501:Iron / Q000378:metabolism*; D000069463:Olive Oil; D010636:Phenols / Q000494:pharmacology*; D010938:Plant Oils / Q000494:pharmacology*
D000975:Antioxidants; D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils; D007501:Iron