Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure
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DOI：
10.1007/s10787-008-8014-y
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发表时间：
2009-04-01
影响因子：
5.8
通讯作者：
Montedoro, G. F.
中科院分区：
文献类型：
--
作者：
Servili, M.;Esposto, S.;Montedoro, G. F.
亲水性酚是初榨橄榄油（VOO）中最丰富的天然抗氧化剂，然而，其中也存在生育酚和胡萝卜素。在VOO中发现的亲水性酚类的普遍类别是酚醇和酸、类黄酮、木脂素和开环环烯醚萜。在这些物质中，最后两类包括VOO中浓度最高的酚类。开环环烯醚萜类化合物，如橄榄苦苷、去甲基橄榄苦苷和女贞苷的糖苷配基衍生物，作为最丰富的VOO酚类抗氧化剂存在于橄榄果实中。VOO酚类化合物具有抗氧化、抗炎、化学预防和抗癌等重要的生物学特性以及特有的辛辣味和苦味。本文讨论了多酚活性与其化学结构的关系。
Hydrophilic phenols are the most abundant natural antioxidants of virgin olive oil (VOO), in which, however, tocopherols and carotenes are also present. The prevalent classes of hydrophilic phenols found in VOO are phenolic alcohols and acids, flavonoids, lignans and secoiridoids. Among these substances the last two classes include the most concentrate phenols of VOO. Secoiridoids, like aglycone derivatives of oleuropein, demethyloleuropein and ligstroside, are present in olive fruit as most abundant VOO phenolic antioxidants. Several important biological properties (antioxidant, anti-inflammatory, chemopreventive and anti-cancer) and the characteristic pungent and bitter tasty properties have been attributed to VOO phenols. Relationships between polyphenols activities and their chemical structures are discussed in this paper.