title: Is the beneficial antioxidant effect of olive oil mediated by interaction of its phenolic constituents and iron?
abstract: 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.
authors.affiliation: Comando Brigata Alpina "Julia", Medical Service, Udine, Italy. lumasci@libero.it
authors.forename: Luca
authors.initials: L
authors.lastname: Mascitelli
authors.forename: Francesca
authors.initials: F
authors.lastname: Pezzetta
authors.forename: Mark R
authors.initials: MR
authors.lastname: Goldstein
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D006801:Humans; D007501:Iron / Q000378:metabolism*; D000069463:Olive Oil; D010636:Phenols / Q000494:pharmacology*; D010938:Plant Oils / Q000494:pharmacology*
chemical_list: D000975:Antioxidants; D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils; D007501:Iron