Send to

Choose Destination
See comment in PubMed Commons below
Ann Ist Super Sanita. 2007;43(4):375-81.

Bioavailability and antioxidant effects of olive oil phenolic compounds in humans: a review.

Author information

  • 1Lipids and Cardiovascular Epidemiology Research Unit, Institut Municipal d'Investigacio Medica (IMIM), Barcelona, Spain.


Olive oil, the main source of fat in the Mediterranean diet, is a functional food which besides having a high level of monounsaturated fatty acid contains several minor components with biological properties. For some olive oil minor components, such as the antioxidant phenolic compounds, a large body of studies, mainly experimental or in animal models, have been performed. Randomized, controlled, clinical trials in humans are required to provide evidence that olive phenolic compounds contribute significantly to health benefits in order to give recommendations at population level. Here, we summarize the state of the art of the body of knowledge, and to which extent we have evidence, of the bioavailability and of the antioxidant benefits of olive oil phenolic compounds in humans.

[PubMed - indexed for MEDLINE]
Free full text
PubMed Commons home

PubMed Commons

How to join PubMed Commons

    Supplemental Content

    Full text links

    Icon for Istituto Superiore di Sanita
    Loading ...
    Support Center