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Open AccessReview

Bioactivity of Olive Oil Phenols in Neuroprotection

1
School of Pharmacy, University of Camerino, 62032 Camerino, Italy
2
Department for Life Quality Studies, Alma Mater Studiorum-University of Bologna, 40126 Bologna, Italy
*
Author to whom correspondence should be addressed.
Int. J. Mol. Sci. 2017, 18(11), 2230; https://doi.org/10.3390/ijms18112230
Received: 28 September 2017 / Revised: 19 October 2017 / Accepted: 22 October 2017 / Published: 25 October 2017
(This article belongs to the Special Issue Neuroprotective Strategies 2017)
Neurological disorders such as stroke, Alzheimer’s and Parkinson’s diseases are associated with high morbidity and mortality, and few or no effective options are available for their treatment. These disorders share common pathological characteristics like the induction of oxidative stress, abnormal protein aggregation, perturbed Ca2+ homeostasis, excitotoxicity, inflammation and apoptosis. A large body of evidence supports the beneficial effects of the Mediterranean diet in preventing neurodegeneration. As the Mediterranean diet is characterized by a high consumption of extra-virgin olive oil it has been hypothesized that olive oil, and in particular its phenols, could be responsible for the beneficial effect of the Mediterranean diet. This review provides an updated vision of the beneficial properties of olive oil and olive oil phenols in preventing/counteracting both acute and chronic neurodegenerative diseases. View Full-Text
Keywords: olive oil; tyrosol; hydroxytyrosol; oleuropein; oleocanthal; oxidative stress; neurodegeneration; Parkinson’s disease; Alzheimer’s disease; multiple sclerosis olive oil; tyrosol; hydroxytyrosol; oleuropein; oleocanthal; oxidative stress; neurodegeneration; Parkinson’s disease; Alzheimer’s disease; multiple sclerosis
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MDPI and ACS Style

Angeloni, C.; Malaguti, M.; Barbalace, M.C.; Hrelia, S. Bioactivity of Olive Oil Phenols in Neuroprotection. Int. J. Mol. Sci. 2017, 18, 2230.

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