biological activities of phenolic compounds present in virgin olive oil酚类化合物的生物活性在初榨橄榄油.pdfVIP

Int. J. Mol. Sci. 2010, 11, 458-479; doi:10.3390/ijm OPEN ACCESS International Journal of Molecular Sciences ISSN 1422-0067 /journal/ijms Review Biological Activities of Phenolic Compounds Present in Virgin Olive Oil Sara Cicerale, Lisa Lucas and Russell Keast * School of Exercise and Nutrition Sciences, Deakin University, Melbourne, Australia; E-Mails: cicerale@.au (S.C.); ljlu@.au (L.L.) * Author to whom correspondence should be addressed; E-Mail: russell.keast@.au; Tel.: +61-3-9244-6944; Fax: +61-3-9244-6017. Received: 1 December 2009; in revised form: 19 January 2010 / Accepted: 22 January 2010 / Published: 2 February 2010 Abstract: The Mediterranean diet is associated with a lower incidence of atherosclerosis, cardiovascular disease, neurodegenerative diseases and certain types of cancer. The apparent health benefits have been partially ascribed to the dietary consumption of virgin olive oil by Mediterranean populations. Much research has focused on the biologically active phenolic compounds naturally present in virgin olive oils to aid in explaining reduced mortality and morbidity experienced by people consuming a traditional Mediterranean diet. Studies (human, animal, in vivo and in vitro) have demonstrated that olive oil phenolic compounds have positive effects on certain physiological parameters, such as plas