The Health Benefiting Mechanisms of Virgin Olive Oil Phenolic Compounds.

The Health Benefiting Mechanisms of Virgin Olive Oil Phenolic Compounds.
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纯橄榄油酚类化合物的健康受益机制。

DOI:
10.3390/molecules21121734
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发表时间:
2016-12-16
期刊:
Molecules (Basel, Switzerland)
影响因子:
--
通讯作者:
Cicerale S
Cicerale S
中科院分区:
其他
文献类型:
--
作者:
Parkinson L;Cicerale S

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初榨橄榄油 (VOO) 被认为是与地中海饮食相关的众多健康成分之一。地中海地区人群慢性炎症性疾病的发病率有所降低,VOO 很容易成为地中海日常饮食模式的一部分。 VOO 富含酚类化合物,这些酚类化合物的健康促进功效现已得到证实。最近的研究强调了 VOO 酚类化合物的生物学特性,阐明了它们的抗炎活性。本文将回顾目前有关 VOO 酚类抗炎、营养基因组、化学保护和抗动脉粥样硬化活性的知识。此外,还将讨论特定酚类化合物的浓度、代谢和生物利用度。综述中提供的证据得出结论,橄榄苦苷、羟基酪醇和油橄榄素在体外和体内均具有有效的药理活性;然而,需要对这些酚类化合物的生物学相关浓度进行干预研究。
Virgin olive oil (VOO) is credited as being one of the many healthful components associated with the Mediterranean diet. Mediterranean populations experience reduced incidence of chronic inflammatory disease states and VOO is readily consumed as part of an everyday Mediterranean dietary pattern. VOO is rich in phenolic compounds and the health promoting benefits of these phenolics are now established. Recent studies have highlighted the biological properties of VOO phenolic compounds elucidating their anti-inflammatory activities. This paper will review current knowledge on the anti-inflammatory and nutrigenomic, chemoprotective and anti-atherosclerotic activities of VOO phenolics. In addition the concentration, metabolism and bioavailability of specific phenolic compounds will be discussed. The evidence presented in the review concludes that oleurepein, hydroxytyrosol and oleocanthal have potent pharmacological activities in vitro and in vivo; however, intervention studies with biologically relevant concentrations of these phenolic compounds are required.
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