Structure-Biological Activity Relationships of Extra-Virgin Olive Oil Phenolic Compounds: Health Properties and Bioavailability.
作者： Paloma Rodríguez-López , Jesús Lozano-Sanchez , Isabel Borrás-Linares , Tatiana Emanuelli , Javier A. Menéndez
关键词: Food science 、 Chemistry 、 Molecular mechanism 、 Olive oil 、 Chemical structure 、 Bioavailability 、 Functional food 、 Biological activity 、 Nutraceutical 、 Antioxidant
摘要: Extra-virgin olive oil is regarded as functional food since epidemiological studies and multidisciplinary research have reported convincing evidence that its intake affects beneficially one or more target functions in the body, improves health, reduces risk of disease. Its health properties been related to major minor fractions extra-virgin oil. Among chemical composition, phenolic fraction has received considerable attention due bioactivity different chronic diseases. The compounds could be such antioxidant anti-inflammatory, although molecular mechanism these relation many diseases cellular targets. aim this review focused on with particular emphasis (a) biosynthesis, structure, influence factors final composition; (b) structure-antioxidant activity relationships other mechanisms diseases; (c) bioavailability controlled delivery strategies; (d) alternative sources biophenols. To achieve goal, a comprehensive was developed, vitro vivo assays well clinical trials. This report provides an overview tool for food, nutraceutical, pharmaceutical applications.
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