摘要
地中海居民低的慢性疾病发病率和较高的寿命与他们的饮食习惯密切相关,这些健康的因素部分归因于地中海人饮食中的初榨橄榄油,特别是初榨橄榄油中天然存在的酚类化合物。基于人和动物体内外的研究表明,橄榄油中的酚类化合物具有潜在的抗菌、抗氧化和抗炎的生物活性。总结了橄榄油酚类化合物的生物活性并介绍了橄榄油中酚类化合物浓度、生物利用度和稳定性随时间的变化情况。
The Mediterranean diet is related with a lower incidence of chronic degenerative diseases and higher life expectancy. These health benefits have been partially attributed to the dietary consumption of extra virgin olive oil（EVOO） by Mediterranean populations, and more specifically the phenolic compounds naturally present in EVOO. Studies involving humans and animals（in vivo and in vitro） have demonstrated that olive oil phenolic compounds have potentially beneficial biological effects resulting from their antimicrobial, antioxidant and anti-inflammatory activities. This paper summarizes current knowledge on the biological activities of specific olive oil phenolic compounds together with information on their concentration in EVOO, bioavailability and stability over time.
出处
《食品科技》
CAS
北大核心
2014年第2期182-185,共4页
Food Science and Technology
基金
青岛市科技局公共领域科技支撑计划项目(12-1-3-45-nsh)
关键词
初榨橄榄油
酚醛
抗菌
抗氧化
抗炎
extra virgin olive oil
phenolic
antimicrobial
antioxidant
anti-inflammatory
