Visioli Francesco, Galli Claudio
University of Milan, Department of Pharmacological Sciences, Italy.
Crit Rev Food Sci Nutr. 2002;42(3):209-21. doi: 10.1080/10408690290825529.
Olive oil is the principal source of fat in the Mediterranean diet, which has been associated with a lower incidence of coronary heart disease and certain cancers. Extra-virgin olive oil contains a considerable amount of phenolic compounds, for example, hydroxytyrosol and oleuropein, that are responsible for its peculiar taste and for its high stability. Evidence is accumulating to demonstrate that olive oil phenolics are powerful antioxidants, both in vitro and in vivo; also, they exert other potent biological activities that could partially account for the observed healthful effects of the Mediterranean diet.
橄榄油是地中海饮食中脂肪的主要来源，地中海饮食与冠心病和某些癌症的较低发病率相关。特级初榨橄榄油含有大量酚类化合物，例如羟基酪醇和橄榄苦苷，这些化合物赋予了它独特的味道和高稳定性。越来越多的证据表明，橄榄油中的酚类物质在体外和体内都是强大的抗氧化剂；此外，它们还具有其他强大的生物活性，这可能部分解释了地中海饮食所观察到的有益健康的效果。
