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The Health Benefiting Mechanisms of Virgin Olive Oil Phenolic Compounds

Department of Medical and Health Science, Swinburne University, Hawthorn, VIC 3122, Australia
School of Exercise and Nutrition Sciences, Centre for Advanced Sensory Science (CASS), Deakin University, Burwood, VIC 3125, Australia
Author to whom correspondence should be addressed.
Academic Editor: Pedro Mena
Molecules 2016, 21(12), 1734;
Received: 14 September 2016 / Revised: 2 December 2016 / Accepted: 12 December 2016 / Published: 16 December 2016
Virgin olive oil (VOO) is credited as being one of the many healthful components associated with the Mediterranean diet. Mediterranean populations experience reduced incidence of chronic inflammatory disease states and VOO is readily consumed as part of an everyday Mediterranean dietary pattern. VOO is rich in phenolic compounds and the health promoting benefits of these phenolics are now established. Recent studies have highlighted the biological properties of VOO phenolic compounds elucidating their anti-inflammatory activities. This paper will review current knowledge on the anti-inflammatory and nutrigenomic, chemoprotective and anti-atherosclerotic activities of VOO phenolics. In addition the concentration, metabolism and bioavailability of specific phenolic compounds will be discussed. The evidence presented in the review concludes that oleurepein, hydroxytyrosol and oleocanthal have potent pharmacological activities in vitro and in vivo; however, intervention studies with biologically relevant concentrations of these phenolic compounds are required. View Full-Text
Keywords: olive oil phenolics; olive oil; health benefits; inflammation olive oil phenolics; olive oil; health benefits; inflammation
MDPI and ACS Style

Parkinson, L.; Cicerale, S. The Health Benefiting Mechanisms of Virgin Olive Oil Phenolic Compounds. Molecules 2016, 21, 1734.

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