Antioxidant and other activities of phenolics in olives/olive oil, typical components of the mediterranean diet

This is a preview of subscription content, access via your institution.

Abbreviations

HT:

hydroxytyrosol

iNOS:

inducible form of the enzyme nitric oxide synthase

LDL:

low density lipoprotein

NO:

nitric oxide

OE:

oleuropein

References

  1. 1.

    Keys, A. (1995) Mediterranean Diet and Public Health Personal Reflections,Am. J. Clin. Nutr. 61, 1321S-1323S.

    PubMed  CAS  Google Scholar 

  2. 2.

    Willet, W.C., Sacks, S., Trichopoulou, A., Drescher, G., Ferro-Luzzi, A., Helsing, E., and Trichopoulos, D. (1995) Mediterranean Diet Pyramid: A Cultural Model for Healthy Eating,Am. J. Clin. Nutr. 61, 1402S-1406S.

    Google Scholar 

  3. 3.

    Trichopouolu, A. (1995) Olive Oil and Breast Cancer,Cancer Causes Control 6, 475–476.

    Article  Google Scholar 

  4. 4.

    Lipworth, L., Martinez, M.E., Angell, J., Hsien, C.C., and Trichopoulos, D. (1997) Olive Oil and Human Cancer an Assessment of the Evidence,Prev. Med. 26, 181–190.

    PubMed  Article  CAS  Google Scholar 

  5. 5.

    EC Council regulations No. 356/92, 1992

  6. 6.

    Cimato, A., Modi, G., Alessandri, S., and Mattei, A. (1992) Caratteristiche e peculiarita’ dell’olio extra vergine di oliva prodotto in Toscana,L’informatore agrario 18, 55–75.

    Google Scholar 

  7. 7.

    Visioli, F., Bellomo, G., Montedoro, G.F., and Galli, C. (1995) Low Density Lipoprotein Oxidation Is Inhibitedin vitro by Olive Oil Constituents,Atherosclerosis 117, 25–32.

    PubMed  Article  CAS  Google Scholar 

  8. 8.

    Visioli, F., and Galli, C. (1994) Oleuropein Protects Low Density Lipoprotein from Oxidation,Life Sci. 55, 1965–1971.

    PubMed  Article  CAS  Google Scholar 

  9. 9.

    Visioli, F., and Galli, C. (1998) The Effect of Minor Constituents of Olive Oil on Cardiovascular Disease: New Findings,Nutr. Rev. 56, 142–147.

    PubMed  CAS  Article  Google Scholar 

  10. 10.

    Visioli, F., Bellomo, G., and Galli, C. (1998) Free Radical-Scavenging Properties of Olive Oil Polyphenols,Biochem. Biophys. Res. Comm. 247, 60–64.

    PubMed  Article  CAS  Google Scholar 

  11. 11.

    Aruoma, O.I. (1996) Characterization of Drugs as Antioxidant Prophylactics,Free Radical Biol. Med. 20, 675–705.

    Article  CAS  Google Scholar 

  12. 12.

    Petroni, A., Blasevich, M., Salami, M., Servili, M., Montedoro, G.F., and Galli, C. (1994) A Phenolic Antioxidant Extracted from Olive Oil Inhibits Platelets Aggregation and Arachidonic Acid Metabolismin vitro, inFatty Acids and Lipids Biological Aspects, (Galli, C., Simopoulos, A.P., and Tremoli, E., eds.) pp. 169–172, Karger, Basel.

    Google Scholar 

  13. 13.

    Visioli, F., Bellosta, S., and Galli, C. (1998) Oleuropein, the Bitter Principle of Olives, Increases Nitric Oxide Production from Mouse Macrophages,Life Sci. 62, 451–456.

    Article  Google Scholar 

  14. 14.

    Lowenstein, C.J., Hill, S.L., Lafond-Walker, A., Wu, J., Allen, G., Landavere, M., Rose, N.R., and Herskowitz, A. (1996) Nitric Oxide Inhibits Viral Replication in Murine Myocarditis,J. Clin. Invest. 97, 1837–1843.

    PubMed  CAS  Article  Google Scholar 

Download references

Author information

Affiliations

Authors

Corresponding author

Correspondence to Claudio Galli.

About this article

Cite this article

Galli, C., Visioli, F. Antioxidant and other activities of phenolics in olives/olive oil, typical components of the mediterranean diet. Lipids 34, S23–S26 (1999). https://doi.org/10.1007/BF02562224

Download citation

Keywords

  • Nitric Oxide
  • Mediterranean Diet
  • Oleuropein
  • Hydroxytyrosol
  • Tyrosol