Abstract Extra-virgin olive oil is an important constituent of the Mediterranean diet and is considered one of the contributing factors in counteracting cardiovascular diseases and cancer. Epidemiological evidences indicate that the well-known benefits of olive oil intake on human health should be ascribed not only to the elevated oleic acid content, but also, to its minor components, in particular polyphenols. The protective effects of phenolic compounds can be attributed to their strong antioxidant activity, besides their antihemorragic, antiproliferative and anti-inflammatory properties. Nevertheless, several studies have shown that polyphenols, in certain conditions, can act as pro-oxidants thereby exerting cytotoxic and mutagenic effects. The present study was aimed at investigating the biochemical and biological properties of phenols, extracted from samples of traditionally manufactured extra-virgin olive oils differing in cultivars, locations, sources and year of harvest and production. The concentration and the relative proportion of phytochemical compounds of olive oil depend on several factors, including the cultivar, the soil, the climate and the production methods and storage conditions. The olive oil “minor components” are also responsible for olive oil organolepteic characteristics and stability (shelf life).
Evaluation of antioxidant capacity of olive oil phenolic fraction and its possibile role as pro-oxidant / Giusti, Anna Maria; Monticolo, R.; Mosca, Luciana; Lendaro, Eugenio; Iannarilli, A.; Sorino, C. AND CANNELLA C.. - STAMPA. - (2006), pp. 176-176. (Intervento presentato al convegno VI Barcelona international Congress on the Mediterranean Diet tenutosi a Barcellona (Spain) nel 8-9 marzo 2006).
Evaluation of antioxidant capacity of olive oil phenolic fraction and its possibile role as pro-oxidant
GIUSTI, Anna Maria;MOSCA, Luciana;LENDARO, Eugenio;
2006
Abstract
Abstract Extra-virgin olive oil is an important constituent of the Mediterranean diet and is considered one of the contributing factors in counteracting cardiovascular diseases and cancer. Epidemiological evidences indicate that the well-known benefits of olive oil intake on human health should be ascribed not only to the elevated oleic acid content, but also, to its minor components, in particular polyphenols. The protective effects of phenolic compounds can be attributed to their strong antioxidant activity, besides their antihemorragic, antiproliferative and anti-inflammatory properties. Nevertheless, several studies have shown that polyphenols, in certain conditions, can act as pro-oxidants thereby exerting cytotoxic and mutagenic effects. The present study was aimed at investigating the biochemical and biological properties of phenols, extracted from samples of traditionally manufactured extra-virgin olive oils differing in cultivars, locations, sources and year of harvest and production. The concentration and the relative proportion of phytochemical compounds of olive oil depend on several factors, including the cultivar, the soil, the climate and the production methods and storage conditions. The olive oil “minor components” are also responsible for olive oil organolepteic characteristics and stability (shelf life).I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
