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Foods 2018, 7(6), 90; https://doi.org/10.3390/foods7060090

Pharma-Nutritional Properties of Olive Oil Phenols. Transfer of New Findings to Human Nutrition

1
Laboratory of Functional Foods, Madrid Institute for Advanced Studies (IMDEA)-Food, CEI UAM + CSIC, 28049 Madrid, Spain
2
Laboratory of Epigenetics of Lipid Metabolism, Madrid Institute for Advanced Studies (IMDEA)-Food, CEI UAM + CSIC, 28049 Madrid, Spain
3
Department of Molecular Medicine, University of Padova, Viale G. Colombo 3, 35121 Padova, Italy
These authors contributed equally to this work.
*
Author to whom correspondence should be addressed.
Received: 15 May 2018 / Revised: 7 June 2018 / Accepted: 7 June 2018 / Published: 11 June 2018
(This article belongs to the Special Issue Olive Oil: Processing, Characterization, and Health Benefits)
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Abstract

The Mediterranean diet has been long associated with improved cardiovascular prognosis, chemoprevention, and lower incidence of neurodegeneration. Of the multiple components of this diet, olive oil stands out because its use has historically been limited to the Mediterranean basin. The health benefits of olive oil and some of its components are being rapidly decoded. In this paper we review the most recent pharma-nutritional investigations on olive oil biophenols and their health effects, chiefly focusing on recent findings that elucidate their molecular mechanisms of action. View Full-Text
Keywords: olive oil; biophenols; Mediterranean diet; pharma-nutrition; cardiovascular disease olive oil; biophenols; Mediterranean diet; pharma-nutrition; cardiovascular disease
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Crespo, M.C.; Tomé-Carneiro, J.; Dávalos, A.; Visioli, F. Pharma-Nutritional Properties of Olive Oil Phenols. Transfer of New Findings to Human Nutrition. Foods 2018, 7, 90.

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