特级初榨橄榄油的多酚：生物活性。
Extra virgin olive oil's polyphenols: biological activities.
机构信息
Laboratory of Functional Foods, IMDEA-Food, Madrid, Spain.
出版信息
Curr Pharm Des. 2011;17(8):786-804. doi: 10.2174/138161211795428885.
PMID:21443485
Abstract
In addition to its high proportion of oleic acid (which is considered as "neutral" in terms of cardioprotection), extra virgin olive oil is rich in phenolic compounds, which other vegetable oils do not contain. This review critically appraises the current scientific evidence of a healthful role of olive phenols, with particular emphasis on hydroxytyrosol and related molecules.
摘要
除了高比例的油酸（在心脏保护方面被认为是“中性”的）外，特级初榨橄榄油还富含其他植物油所没有的酚类化合物。本文批判性地评价了橄榄油酚类化合物具有健康作用的现有科学证据，特别强调了羟基酪醇和相关分子。
Zotero 插件