Minor components of olive oil:: Evidence to date of health benefits in humans

被引：167

作者：

Covas, Maria-Isabel

Ruiz-Gutierrez, Valentina

de la Torre, Rafael

Kafatos, Anthony

Lamuela-Raventos, Rosa M.

Osada, Jesus

Owen, Robert W.

Visioli, Francesco

机构：

[1] Inst Municipal Invest Med, Lipids & Cardiovasc Endocrinol Res Unit, Barcelona 08003, Spain

[2] CSIC, Inst Grasa, E-41080 Seville, Spain

[3] Inst Municipal Invest Med, Pharmacol Res Unit, Barcelona 08003, Spain

[4] Fabra Univ, Barcelona, Spain

[5] Univ Crete, Prevent Med & Nutr Clin, Iraklion, Greece

[6] Univ Barcelona, Nutr & Bromatol Dept, Barcelona, Spain

[7] Univ Zaragoza, Dept Biochem & Mol Biol, Zaragoza, Spain

[8] German Canc Res Ctr, Div Toxicol & Canc Risk Factors, D-6900 Heidelberg, Germany

[9] Univ Milan, Dept Pharmacol Sci, Milan, Italy

来源：

NUTRITION REVIEWS | 2006年 / 64卷 / 10期

关键词：

lDL oxidation; minor components; olive oil; oxidative damage; phenolic compounds;

D O I：

10.1111/j.1753-4887.2006.tb00260.x

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

Olive oil is a functional food, which in addition to a high level of monounsaturated fatty acids also contains multiple minor components with biological properties. A large number of studies, mainly experimental, have been carried out on some of these components. However, the precepts of evidence-based medicine require adequate scientific evidence (level I or II) to be provided before nutritional recommendations for the general public can beformulated. In this review, we summarize the state of the art of the body of knowledge and discuss the extent to which there exists evidence for the health benefits of the minor components of olive oil.

引用

页码：S20 / S30

页数：11

共 76 条

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