Hydroxytyrosol: from laboratory investigations to future clinical trials
Metadata
Show full item recordEditorial
OXFORD UNIV PRESS INC
Materia
Cardiovascular disease Cancer Hydroxytyrosol Mediterranean diet Olive oil
Date
2010Referencia bibliográfica
Granados-Principal, S., Quiles, J. L., Ramirez-Tortosa, C. L., Sanchez-Rovira, P., & Carmen Ramirez-Tortosa, M. (2010). Hydroxytyrosol: From laboratory investigations to future clinical trials. Nutrition Reviews, 68(4), 191-206. doi:10.1111/j.1753-4887.2010.00278.x
Sponsorship
Excelentisima Diputacion de Jaen, CEAS Foundation 30.C0.244500; Junta de Andalucia PI-0210/2007; Spanish Government AP2005-144Abstract
Mediterranean countries have lower rates of mortality from cardiovascular disease
and cancer than Northern European or other Western countries. This has been
attributed, at least in part,tothe so-called Mediterranean diet, which is composed of
specific local foods, including olive oil. Traditionally, many beneficial properties
associated with this oil have been ascribed to its high oleic acid content. Today, it is
clear that many of the beneficial effects of ingesting virgin olive oil are due to its
minor compounds. This review summarizes the existing knowledge concerning the
chemistry, pharmacokinetics, and toxicology of hydroxytyrosol, a minor compound
of virgin olive oil, as well as this compound's importance for health. The main
findings in terms of its beneficial effects in cardiovascular disease and cancer,
including its properties against inflammation and platelet aggregation, are
emphasized. New evidence and strategies regarding the use of hydroxytyrosol as a
natural drug for the prevention and treatment of diseases with high incidences in
Western countries are also presented.