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Extra virgin olive oil phenolics: absorption, metabolism, and biological activities in the GI tract

Corona, G., Spencer, J. P. E. and Dessi, M. A. (2009) Extra virgin olive oil phenolics: absorption, metabolism, and biological activities in the GI tract. Toxicology and Industrial Health, 25 (4-5). pp. 285-293. ISSN 0748-2337

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To link to this article DOI: 10.1177/0748233709102951

Abstract/Summary

Olive oil, a typical ingredient of the Mediterranean diet, possesses many beneficial health effects. The biological activities ascribed to olive oil consumption are associated in part to its phenolics constituents, and mainly linked to the direct or indirect antioxidant activity of olive oil phenolics and their metabolites, which are exerted more efficiently in the gastrointestinal (GI) tract, where dietary phenolics are more concentrated when compared to other organs. In this regard, we present a brief overview of the metabolism, biological activities, and anticancer properties of olive oil phenolics in the GI tract. Toxicology and Industrial Health 2009; 25: 285-293.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
Interdisciplinary centres and themes > Institute for Cardiovascular and Metabolic Research (ICMR)
ID Code:13485
Uncontrolled Keywords:colon cancer, GI tract, metabolism, olive oil, polyphenols, COLORECTAL-CANCER, OXIDATIVE STRESS, FREE-RADICALS, CACO-2 CELLS, IN-VITRO, GASTROINTESTINAL-TRACT, MEDITERRANEAN DIET, GENE-EXPRESSION, TUMOR-CELLS, HYDROXYTYROSOL

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