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Int. J. Mol. Sci. 2016, 17(6), 843; doi:10.3390/ijms17060843

Nutraceutical Properties of Olive Oil Polyphenols. An Itinerary from Cultured Cells through Animal Models to Humans

Department of Biomedical Experimental and Clinical Sciences, University of Florence, Viale Morgagni 50, 50134 Florence, Italy
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Author to whom correspondence should be addressed.
Academic Editors: Antonio Segura-Carretero and Ana Maria Gómez Caravaca
Received: 30 March 2016 / Revised: 16 May 2016 / Accepted: 19 May 2016 / Published: 31 May 2016
(This article belongs to the Special Issue Advances in Molecular Research of Functional and Nutraceutical Food)
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Abstract

The increasing interest in the Mediterranean diet hinges on its healthy and anti-ageing properties. The composition of fatty acids, vitamins and polyphenols in olive oil, a key component of this diet, is considered a key feature of its healthy properties. Therefore, it is of significance that the Rod of Asclepius lying on a world map surrounded by olive tree branches has been chosen by the World Health Organization as a symbol of both peace and well-being. This review travels through most of the current and past research, recapitulating the biochemical and physiological correlations of the beneficial properties of olive tree (Olea europaea) polyphenols and their derivatives found in olive oil. The factors influencing the content and beneficial properties of olive oil polyphenols will also be taken into account together with their bioavailability. Finally, the data on the clinical and epidemiological relevance of olive oil and its polyphenols for longevity and against age- and lifestyle-associated pathologies such as cancer, cardiovascular, metabolic and neurodegenerative diseases are reviewed. View Full-Text
Keywords: Mediterranean diet; olive oil; polyphenols; oleuropein; hydroxytyrosol; neurodegeneration; cardiovascular disease; type 2 diabetes; obesity; cancer; metabolic syndrome; NASH Mediterranean diet; olive oil; polyphenols; oleuropein; hydroxytyrosol; neurodegeneration; cardiovascular disease; type 2 diabetes; obesity; cancer; metabolic syndrome; NASH
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Rigacci, S.; Stefani, M. Nutraceutical Properties of Olive Oil Polyphenols. An Itinerary from Cultured Cells through Animal Models to Humans. Int. J. Mol. Sci. 2016, 17, 843.

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