Cicerale Sara, Conlan Xavier A, Sinclair Andrew J, Keast Russell S J
School of Exercise and Nutrition Sciences, Deakin University, Victoria, Australia.
Crit Rev Food Sci Nutr. 2009 Mar;49(3):218-36. doi: 10.1080/10408390701856223.
The Mediterranean diet is associated with a lower incidence of atherosclerosis, cardiovascular disease, and certain types of cancer. The apparent health benefits have been partially attributed to the dietary consumption of virgin olive oil by Mediterranean populations. Most recent interest has focused on the biologically active phenolic compounds naturally present in virgin olive oils. Studies (human, animal, in vivo and in vitro) have shown that olive oil phenolics have positive effects on certain physiological parameters, such as plasma lipoproteins, oxidative damage, inflammatory markers, platelet and cellular function, and antimicrobial activity. Presumably, regular dietary consumption of virgin olive oil containing phenolic compounds manifests in health benefits associated with a Mediterranean diet. This paper summarizes current knowledge on the physiological effects of olive oil phenolics. Moreover, a number of factors have the ability to affect phenolic concentrations in virgin olive oil, so it is of great importance to understand these factors in order to preserve the essential health promoting benefits of olive oil phenolic compounds.
地中海饮食与动脉粥样硬化、心血管疾病及某些类型癌症的较低发病率相关。其明显的健康益处部分归因于地中海地区人群食用初榨橄榄油。最近的研究兴趣集中在初榨橄榄油中天然存在的生物活性酚类化合物。（人体、动物、体内和体外）研究表明，橄榄油酚类物质对某些生理参数有积极影响，如血浆脂蛋白、氧化损伤、炎症标志物、血小板和细胞功能以及抗菌活性。据推测，经常食用含有酚类化合物的初榨橄榄油会带来与地中海饮食相关的健康益处。本文总结了目前关于橄榄油酚类物质生理作用的知识。此外，许多因素能够影响初榨橄榄油中的酚类浓度，因此了解这些因素对于保留橄榄油酚类化合物促进健康的基本益处非常重要。
