Olive Oil as a Functional Food: Epidemiology and Nutritional Approaches

Authors: Stark A.H.; Madar Z.

Source: Nutrition Reviews, Volume 60, Number 6, 1 June 2002 , pp. 170-176(7)

Publisher: International Life Sciences Institute

Buy & download fulltext article:

Price: $37.00 plus tax (Refund Policy)

Abstract:

Olive oil is an integral ingredient of the Mediterranean diet and accumulating evidence suggests that it may have health benefits that include reduction of risk factors of coronary heart disease, prevention of several varieties of cancers, and modification of immune and inflammatory responses. Olive oil appears to be an example of a functional food, with varied components that may contribute to its overall therapeutic characteristics. Olive oil is known for its high levels of monounsaturated fatty acids and is also a good source of phytochemicals including polyphenolic compounds, squalene, and alpha

-tocopherol.

Keywords: OLIVE OIL; MEDITERRANEAN DIET; CORONARY HEART DISEASE; CANCERS; FUNCTIONAL FOOD

Document Type: Research article

Publication date: 2002-06-01

More about this publication?

This journal is now published by Blackwell Publishing. Current issues of this journal are available here. Backfile content is in the process of being reloaded by Blackwell and will shortly be removed from this page and available only from the Blackwell link above.
Information for Authors
Subscribe to this Title
Translation Request
ingentaconnect is not responsible for the content or availability of external websites