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Biological Effects of Hydroxytyrosol, a Polyphenol from Olive Oil Endowed with Antioxidant Activity

  • Caterina Manna
  • Fulvio Della Ragione
  • Valeria Cucciolla
  • Adriana Borriello
  • Stefania D’Angelo
  • Patrizia Galletti
  • Vincenzo Zappia
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 472)

Abstract

A number of epidemiological studies indicate that dietary factors may influence the development of some types of cancer and degenerative pathologies, including cardiovascular diseases and cataract. In this respect, it is well documented that daily consumption of fruits and vegetables is associated with a lowered risk of these diseases.1 Polyphenols are bioactive substances that are widely distributed in the vegetable kingdom2,3 and therefore are present in high concentrations in typical components of the Mediterranean diet, such as fruit, vegetables, red wine, and olive oil. The aim of this article is to overview the most recent data on the nutritional value of the phenolic fraction of virgin olive oil in the ongoing studies on its beneficial effects on human health.

Keywords

Mediterranean Diet Paracellular Transport Oleuropein Aglycone Elenolic Acid Nitroblue Tetrazolium Reduction 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1999

Authors and Affiliations

  • Caterina Manna
    • 1
  • Fulvio Della Ragione
    • 1
  • Valeria Cucciolla
    • 1
  • Adriana Borriello
    • 1
  • Stefania D’Angelo
    • 1
  • Patrizia Galletti
    • 1
  • Vincenzo Zappia
    • 1
  1. 1.Institute of Biochemistry of Macromolecules Medical SchoolSecond University of NaplesNaplesItaly

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