Potential Health Benefits of Olive Oil and Plant Polyphenols.
Potential Health Benefits of Olive Oil and Plant Polyphenols.
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DOI：
10.3390/ijms19030686
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发表时间：
2018-02-28
影响因子：
5.6
通讯作者：
Gorska-Ponikowska M
中科院分区：
文献类型：
--
作者：
Gorzynik-Debicka M;Przychodzen P;Cappello F;Kuban-Jankowska A;Marino Gammazza A;Knap N;Wozniak M;Gorska-Ponikowska M
天然植物多酚对人体的有益作用已在许多科学研究项目中得到评估。生物活性多酚是各种化学结构的天然化合物。它们的来源主要是水果、蔬菜、坚果和种子、不同植物的根、树皮、叶子、草药、全谷物产品、加工食品（黑巧克力）以及茶、咖啡和红酒。多酚被认为可以降低心血管疾病、神经退行性疾病以及癌症的发病率和/或减缓其发展。多酚的生物活性与其抗氧化特性密切相关。它们往往会减少活性氧的数量并中和潜在的致癌代谢物。植物多酚具有广泛的促进健康的特性，包括抗氧化、抗炎、抗过敏、抗动脉粥样硬化、抗血栓和抗突变作用。科学研究表明，多酚能够通过影响白细胞的增殖以及细胞因子或其他参与免疫防御的因子的产生来调节人体免疫系统。此次审查的目的是重点关注橄榄油多酚的生物活性。
Beneficial effects of natural plant polyphenols on the human body have been evaluated in a number of scientific research projects. Bioactive polyphenols are natural compounds of various chemical structures. Their sources are mostly fruits, vegetables, nuts and seeds, roots, bark, leaves of different plants, herbs, whole grain products, processed foods (dark chocolate), as well as tea, coffee, and red wine. Polyphenols are believed to reduce morbidity and/or slow down the development of cardiovascular and neurodegenerative diseases as well as cancer. Biological activity of polyphenols is strongly related to their antioxidant properties. They tend to reduce the pool of reactive oxygen species as well as to neutralize potentially carcinogenic metabolites. A broad spectrum of health-promoting properties of plant polyphenols comprises antioxidant, anti-inflammatory, anti-allergic, anti-atherogenic, anti-thrombotic, and anti-mutagenic effects. Scientific studies present the ability of polyphenols to modulate the human immune system by affecting the proliferation of white blood cells, and also the production of cytokines or other factors that participate in the immunological defense. The aim of the review is to focus on polyphenols of olive oil in context of their biological activities.
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影响因子：
4.3
作者：
Bouallagui, Zouhaier;Han, Junkuy;Sayadi, Sami
通讯作者：
Sayadi, Sami
影响因子：
2.6
作者：
Cumaoglu, Ahmet;Ari, Nuray;Karasu, Cimen
通讯作者：
Karasu, Cimen
影响因子：
8.8
作者：
Bianco, A;Coccioli, F;Marra, C
通讯作者：
Marra, C
影响因子：
4.3
作者：
Elamin, Maha H.;Daghestani, Maha H.;Aboussekhra, Abdelilah
通讯作者：
Aboussekhra, Abdelilah
DOI：
10.1079/9781845930684.0045
发表时间：
2006-01-01
期刊：
OLIVE OIL AND HEALTH
影响因子：
--
作者：
Carmen Ramirez-Tortosa, M.;Granados, Sergio;Quiles, Jose L.
通讯作者：
Quiles, Jose L.