García-Martínez Olga, Rivas Ana, Ramos-Torrecillas Javier, De Luna-Bertos Elvira, Ruiz Concepción
BIO277 Research Group, Faculty of Health Sciences, University of Granada , Avda de Madrid s/n, Granada , Spain .
Int J Food Sci Nutr. 2014 Nov;65(7):834-40. doi: 10.3109/09637486.2014.931361. Epub 2014 Jun 30.
The incidence of osteoporosis and associated fractures is found to be lower in countries where the Mediterranean diet is predominant. These observations might be mediated by the active constituents of olive oil and especially phenolic compounds.
To review current knowledge by searching for all relevant publications since 2001 in the MEDLINE, EMBASE and Cochrane Library databases, using the descriptors: Mediterranean diet, virgin olive oil, phenols, bone, osteoblast and osteoporosis.
Published evidence suggests that olive oil phenols can be beneficial by preventing the loss of bone mass. It has been demonstrated that they can modulate the proliferative capacity and cell maturation of osteoblasts by increasing alkaline phosphatase activity and depositing calcium ions in the extracellular matrix. Further research on this issue is warranted, given the prevalence of osteoporosis and the few data available on the action of olive oil on bone.
在地中海饮食占主导地位的国家，骨质疏松症及相关骨折的发病率较低。这些观察结果可能是由橄榄油的活性成分，尤其是酚类化合物介导的。
通过检索2001年以来MEDLINE、EMBASE和Cochrane图书馆数据库中的所有相关出版物，使用以下描述词：地中海饮食、初榨橄榄油、酚类、骨骼、成骨细胞和骨质疏松症，来回顾当前的知识。
已发表的证据表明，橄榄油中的酚类物质可能通过防止骨质流失而有益。已经证明，它们可以通过增加碱性磷酸酶活性和在细胞外基质中沉积钙离子来调节成骨细胞的增殖能力和细胞成熟。鉴于骨质疏松症的患病率以及关于橄榄油对骨骼作用的可用数据较少，有必要对这个问题进行进一步研究。
