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Title: Health-promoting properties of oleocanthal and oleacein: two secoiridoids from extra-virgin olive oil
Author: Lozano-Castellón, Julián
López-Yerena, Anallely
Rinaldi de Alvarenga, José Fernando
Romero Del Castillo-Alba, Jaume
Vallverdú i Queralt, Anna
Escribano Ferrer, Elvira
Lamuela Raventós, Rosa Ma.
Keywords: Oli d'oliva
Cuina mediterrània
Biotransformació (Metabolisme)
Manipulació dels aliments
Olive oil
Mediterranean cooking
Biotransformation (Metabolism)
Food handling
Issue Date: 19-Aug-2019
Publisher: Taylor and Francis
Abstract: Extra virgin olive oil (EVOO) polyphenols, including the secoiridoids oleocanthal (OLC) and oleacein (OLE), are attracting attention because of their beneficial effects on health. Data on OLC and OLE bioavailability are scarce, as most research on EVOO polyphenols has concentrated on hydroxytyrosol, tyrosol, and oleuropein. Consequently, relevant goals for future research are the elucidation of OLC and OLE bioavailability and finding evidence for their beneficial effects through pre-clinical and clinical studies. The aim of this review is to shed light on OLC and OLE, focusing on their precursors in the olive fruit and the impact of agronomic and processing factors on their presence in EVOO. Also discussed are their bioavailability and absorption, and finally, their bioactivity and health-promoting properties.
Note: Versió postprint del document publicat a:
It is part of: Critical Reviews in Food Science and Nutrition, 2019, vol. , p. 1-17
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ISSN: 1040-8398
Appears in Collections:Articles publicats en revistes (Institut de Nanociència i Nanotecnologia (IN2UB))
Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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