Open Access
Volume 21, Numéro 5, September-October 2014
Numéro d'article D512
Nombre de pages 8
Section Dossier: Olive oil / Huile d’olive
Publié en ligne 2 septembre 2014
  • Amarowicz R, Carle R, Dongowski G, et al. 2009. Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods. Mol. Nutr. Food Res. 53: S151–S183. [CrossRef] [PubMed] [Google Scholar]
  • Andriantsitohaina R, Auger C, Chataigneau T, et al. 2012. Molecular mechanisms of the cardiovascular protective effects of polyphenols. Br. J. Nutr. 108: 1532–1549. [CrossRef] [PubMed] [Google Scholar]
  • Beauchamp GK, Keast RS, Morel D, et al. 2005. Phytochemistry: ibuprofen-like activity in extra-virgin olive oil. Nature 437: 45–46. [CrossRef] [PubMed] [Google Scholar]
  • Bendinelli B, Masala G, Saieva C, et al. 2011. Fruit, vegetables, and olive oil and risk of coronary heart disease in Italian women: the EPICOR Study. Am. J. Clin. Nutr. 93: 275–283. [CrossRef] [PubMed] [Google Scholar]
  • Bendini A, Cerretani L, Carrasco-Pancorbo A, et al. 2007. Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade. Molecules 12: 1679–1719. [CrossRef] [PubMed] [Google Scholar]
  • Berr C, Portet F, Carriere I, et al. 2009. Olive oil and cognition: results from the three-city study. Dement Geriatr. Cogn. Disord. 28: 357–364. [CrossRef] [PubMed] [Google Scholar]
  • Bertuzzi M, Tavani A, Negri E, La Vecchia C. 2002. Olive oil consumption and risk of non-fatal myocardial infarction in Italy. Int. J. Epidemiol. 31: 1274–1277; author reply 6–7. [CrossRef] [PubMed] [Google Scholar]
  • Bes-Rastrollo M, Sanchez-Villegas A, de la Fuente C, de Irala J, Martinez JA, Martinez-Gonzalez MA. 2006. Olive oil consumption and weight change: the SUN prospective cohort study. Lipids 41: 249–256. [CrossRef] [PubMed] [Google Scholar]
  • Bogani P, Galli C, Villa M, Visioli F. 2007. Postprandial anti-inflammatory and antioxidant effects of extra virgin olive oil. Atherosclerosis 190: 181–186. [CrossRef] [PubMed] [Google Scholar]
  • Bondia-Pons I, Schroder H, Covas MI, et al. 2007. Moderate consumption of olive oil by healthy European men reduces systolic blood pressure in non-Mediterranean participants. J. Nutr. 137: 84–87. [PubMed] [Google Scholar]
  • Buckland G, Mayen AL, Agudo A, et al. 2012. Olive oil intake and mortality within the Spanish population (EPIC-Spain). Am. J. Clin. Nutr. 96: 142–149. [CrossRef] [PubMed] [Google Scholar]
  • Buckland G, Travier N, Agudo A, et al. 2012. Olive oil intake and breast cancer risk in the Mediterranean countries of the European Prospective Investigation into Cancer and Nutrition study. Int. J. Cancer 131: 2465–2469. [CrossRef] [PubMed] [Google Scholar]
  • Buckland G, Travier N, Barricarte A, et al. 2012. Olive oil intake and CHD in the European Prospective Investigation into Cancer and Nutrition Spanish cohort. Br. J. Nutr. 108: 2075–2082. [CrossRef] [PubMed] [Google Scholar]
  • Cabello-Moruno R, Perona JS, Osada J, Garcia M, Ruiz-Gutierrez V. 2007. Modifications in postprandial triglyceride-rich lipoprotein composition and size after the intake of pomace olive oil. J. Am. Coll. Nutr. 26: 24–31. [CrossRef] [PubMed] [Google Scholar]
  • Camargo A, Ruano J, Fernandez JM, et al. 2010. Gene expression changes in mononuclear cells in patients with metabolic syndrome after acute intake of phenol-rich virgin olive oil. BMC Genomics 11: 253. [CrossRef] [PubMed] [Google Scholar]
  • Cardona F, Andres-Lacueva C, Tulipani S, Tinahones FJ, Queipo-Ortuno MI. 2013. Benefits of polyphenols on gut microbiota and implications in human health. J. Nutr. Biochem. 24: 1415–1422. [Google Scholar]
  • Cicerale S, Conlan XA, Sinclair AJ, Keast RS. 2009. Chemistry and health of olive oil phenolics. Crit. Rev. Food Sci. Nutr. 49: 218–236. [Google Scholar]
  • Cicerale S, Lucas L, Keast R. 2010. Biological activities of phenolic compounds present in virgin olive oil. Int. J. Mol. Sci. 11: 458–479. [CrossRef] [PubMed] [Google Scholar]
  • Corona G, Spencer JP, Dessi MA. 2009. Extra virgin olive oil phenolics: absorption, metabolism, and biological activities in the GI tract. Toxicol. Ind. Health 25: 285–293. [CrossRef] [PubMed] [Google Scholar]
  • Covas MI. 2007. Olive oil and the cardiovascular system. Pharmacol. Res. 55: 175–186. doi: 10.1016/j.phrs.2007.01.010. [Google Scholar]
  • Covas MI, de la Torre K, Farre-Albaladejo M, et al. 2006. Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans. Free Radic. Biol. Med. 40: 608–616. [CrossRef] [PubMed] [Google Scholar]
  • Covas MI, Nyyssonen K, Poulsen HE, et al. 2006. The effect of polyphenols in olive oil on heart disease risk factors: a randomized trial. Ann. Intern. Med. 145: 333–341. [CrossRef] [PubMed] [Google Scholar]
  • Damasceno NR, Perez-Heras A, Serra M, et al. 2011. Crossover study of diets enriched with virgin olive oil, walnuts or almonds. Effects on lipids and other cardiovascular risk markers. Nutr. Metab. Cardiovasc. Dis. 21: S14–20. [CrossRef] [PubMed] [Google Scholar]
  • de la Torre-Carbot K, Chavez-Servin JL, Jauregui O, et al. 2007. Presence of virgin olive oil phenolic metabolites in human low density lipoprotein fraction: determination by high-performance liquid chromatography-electrospray ionization tandem mass spectrometry. Anal. Chim. Acta. 583: 402–410. [CrossRef] [PubMed] [Google Scholar]
  • Delgado-Lista J, Lopez-Miranda J, Cortes B, et al. 2008. Chronic dietary fat intake modifies the postprandial response of hemostatic markers to a single fatty test meal. Am. J. Clin. Nutr. 87: 317-322. [PubMed] [Google Scholar]
  • Dell’Agli M, Maschi O, Galli GV, et al. 2008. Inhibition of platelet aggregation by olive oil phenols via cAMP-phosphodiesterase. Br. J. Nutr. 99: 945–951. [PubMed] [Google Scholar]
  • EFSA. 2011. NDA Panel, Scientific Opinion on the substantiation of health claims related to polyphenols in olive and protection of LDL particles from oxidative damage. EFSA J. 9: 2033 [Google Scholar]
  • Estruch R, Martinez-Gonzalez MA, Corella D, et al. 2006. Effects of a Mediterranean-style diet on cardiovascular risk factors: a randomized trial. Ann. Intern. Med. 145: 1–11. [Google Scholar]
  • Fernandez-Jarne E, Martinez-Losa E, Prado-Santamaria M, Brugarolas-Brufau C, Serrano-Martinez M, Martinez-Gonzalez MA. 2002. Risk of first non-fatal myocardial infarction negatively associated with olive oil consumption: a case-control study in Spain. Int. J. Epidemiol. 31: 474–480. [CrossRef] [PubMed] [Google Scholar]
  • Fito M, Cladellas M, de la Torre R, et al. 2008. Anti-inflammatory effect of virgin olive oil in stable coronary disease patients: a randomized, crossover, controlled trial. Eur. J. Clin. Nutr. 62: 570–574. [CrossRef] [PubMed] [Google Scholar]
  • Fito M, Covas MI, Lamuela-Raventos RM, et al. 2000. Protective effect of olive oil and its phenolic compounds against low density lipoprotein oxidation. Lipids 35: 633–638. [CrossRef] [PubMed] [Google Scholar]
  • Fito M, de la Torre R, Farre-Albaladejo M, Khymenetz O, Marrugat J, Covas MI. 2007. Bioavailability and antioxidant effects of olive oil phenolic compounds in humans: a review. Ann. Ist. Super Sanita 43: 375–381. [PubMed] [Google Scholar]
  • Fuentes F, Lopez-Miranda J, Perez-Martinez P, et al. 2008. Chronic effects of a high-fat diet enriched with virgin olive oil and a low-fat diet enriched with alpha-linolenic acid on postprandial endothelial function in healthy men. Br. J. Nutr. 100: 159–165. [CrossRef] [PubMed] [Google Scholar]
  • Gimeno E, de la Torre-Carbot K, Lamuela-Raventos RM, et al. 2007. Changes in the phenolic content of low density lipoprotein after olive oil consumption in men. A randomized crossover controlled trial. Br. J. Nutr. 98: 1243–1250. [CrossRef] [PubMed] [Google Scholar]
  • Han J, Talorete TP, Yamada P, Isoda H. 2009. Anti-proliferative and apoptotic effects of oleuropein and hydroxytyrosol on human breast cancer MCF-7 cells. Cytotechnology 59: 45–53. [CrossRef] [PubMed] [Google Scholar]
  • Hashim YZ, Eng M, Gill CI, McGlynn H, Rowland IR. 2005. Components of olive oil and chemoprevention of colorectal cancer. Nutr. Rev. 63: 374–386. [CrossRef] [PubMed] [Google Scholar]
  • Hu T, He XW, Jiang JG, Xu XL. 2014. Hydroxytyrosol and its potential therapeutic effects. J. Agric. Food Chem. 62: 1449–1455. [CrossRef] [PubMed] [Google Scholar]
  • Karatzi K, Papamichael C, Karatzis E, et al. 2008. Postprandial improvement of endothelial function by red wine and olive oil antioxidants: a synergistic effect of components of the Mediterranean diet. J. Am. Coll. Nutr. 27: 448–453. [CrossRef] [PubMed] [Google Scholar]
  • Konstantinidou V, Covas MI, Munoz-Aguayo D, et al. 2010. In vivo nutrigenomic effects of virgin olive oil polyphenols within the frame of the Mediterranean diet: a randomized controlled trial. Faseb. J. 24: 2546–2557. [CrossRef] [PubMed] [Google Scholar]
  • Kontogianni MD, Panagiotakos DB, Chrysohoou C, Pitsavos C, Zampelas A, Stefanadis C. 2007. The impact of olive oil consumption pattern on the risk of acute coronary syndromes: The CARDIO2000 case-control study. Clin. Cardiol. 30: 125–129. [CrossRef] [PubMed] [Google Scholar]
  • Lamy S, Ouanouki A, Beliveau R, Desrosiers RR. 2014. Olive oil compounds inhibit vascular endothelial growth factor receptor-2 phosphorylation. Exp. Cell Res. 322: 89–98. [CrossRef] [PubMed] [Google Scholar]
  • Lopez-Miranda J, Perez-Jimenez F, Ros E, et al. 2010. Olive oil and health: summary of the II international conference on olive oil and health consensus report, Jaen and Cordoba (Spain) 2008. Nutr. Metab. Cardiovasc. Dis. 20: 284–294. [Google Scholar]
  • Manna C, Napoli D, Cacciapuoti G, Porcelli M, Zappia V. 2009. Olive oil phenolic compounds inhibit homocysteine-induced endothelial cell adhesion regardless of their different antioxidant activity. J. Agric. Food Chem. 57: 3478–3482. [CrossRef] [PubMed] [Google Scholar]
  • Martin-Pelaez S, Covas MI, Fito M, Kusar A, Pravst I. 2013. Health effects of olive oil polyphenols: recent advances and possibilities for the use of health claims. Mol. Nutr. Food Res. 57: 760–771. [Google Scholar]
  • Martinez-Gonzalez MA, de la Fuente-Arrillaga C, Nunez-Cordoba JM, et al. 2008. Adherence to Mediterranean diet and risk of developing diabetes: prospective cohort study. Bmj 336: 1348–1351. [CrossRef] [PubMed] [Google Scholar]
  • Martinez-Lapiscina EH, Clavero P, Toledo E, et al. 2013. Virgin olive oil supplementation and long-term cognition: the PREDIMED-NAVARRA randomized, trial. J. Nutr. Health Aging. 17: 544–552. [CrossRef] [PubMed] [Google Scholar]
  • Masella R, Vari R, D’Archivio M, et al. 2004. Extra virgin olive oil biophenols inhibit cell-mediated oxidation of LDL by increasing the mRNA transcription of glutathione-related enzymes. J. Nutr. 134: 785–791. [PubMed] [Google Scholar]
  • Moreno-Luna R, Munoz-Hernandez R, Miranda ML, et al. 2012. Olive oil polyphenols decrease blood pressure and improve endothelial function in young women with mild hypertension. Am. J. Hypertens 25: 1299–1304. [PubMed] [Google Scholar]
  • Mozaffarian D, Marfisi R, Levantesi G, et al. 2007. Incidence of new-onset diabetes and impaired fasting glucose in patients with recent myocardial infarction and the effect of clinical and lifestyle risk factors. Lancet 370: 667–675. [CrossRef] [PubMed] [Google Scholar]
  • Owen RW, Giacosa A, Hull WE, Haubner R, Spiegelhalder B, Bartsch H. 2000. The antioxidant/anticancer potential of phenolic compounds isolated from olive oil. Eur. J. Cancer 36: 1235–1247. [Google Scholar]
  • Owen RW, Mier W, Giacosa A, Hull WE, Spiegelhalder B, Bartsch H. 2000. Identification of lignans as major components in the phenolic fraction of olive oil. Clin. Chem. 46: 976–988. [PubMed] [Google Scholar]
  • Perona JS, Cabello-Moruno R, Ruiz-Gutierrez V. 2006. The role of virgin olive oil components in the modulation of endothelial function. J. Nutr. Biochem. 17: 429–445. [CrossRef] [PubMed] [Google Scholar]
  • Peterson J, Dwyer J, Adlercreutz H, Scalbert A, Jacques P, McCullough ML. 2010. Dietary lignans: physiology and potential for cardiovascular disease risk reduction. Nutr. Rev. 68: 571–603. [CrossRef] [PubMed] [Google Scholar]
  • Psaltopoulou T, Kosti RI, Haidopoulos D, Dimopoulos M, Panagiotakos DB. 2011. Olive oil intake is inversely related to cancer prevalence: a systematic review and a meta-analysis of 13,800 patients and 23,340 controls in 19 observational studies. Lipids Health Dis. 10: 127. [CrossRef] [PubMed] [Google Scholar]
  • Psaltopoulou T, Naska A, Orfanos P, Trichopoulos D, Mountokalakis T, Trichopoulou A. 2004. Olive oil, the Mediterranean diet, and arterial blood pressure: the Greek European Prospective Investigation into Cancer and Nutrition (EPIC) study. Am. J. Clin. Nutr. 80: 1012–1018. [PubMed] [Google Scholar]
  • Rafehi H, Smith AJ, Balcerczyk A, et al. 2012. Investigation into the biological properties of the olive polyphenol, hydroxytyrosol: mechanistic insights by genome-wide mRNA-Seq analysis. Genes Nutr. 7: 343–355. [CrossRef] [PubMed] [Google Scholar]
  • Razquin C, Martinez JA, Martinez-Gonzalez MA, Salas-Salvado J, Estruch R, Marti A. 2010. A 3-year Mediterranean-style dietary intervention may modulate the association between adiponectin gene variants and body weight change. Eur. J. Nutr. 49: 311–319. [CrossRef] [PubMed] [Google Scholar]
  • Ruano J, Lopez-Miranda J, de la Torre R, et al. 2007. Intake of phenol-rich virgin olive oil improves the postprandial prothrombotic profile in hypercholesterolemic patients. Am. J. Clin. Nutr. 86: 341–346. [PubMed] [Google Scholar]
  • Saarinen NM, Warri A, Airio M, Smeds A, Makela S. 2007. Role of dietary lignans in the reduction of breast cancer risk. Mol. Nutr. Food Res. 51: 857–866. [CrossRef] [PubMed] [Google Scholar]
  • Salas-Salvado J, Garcia-Arellano A, Estruch R, et al. 2008. Components of the Mediterranean-type food pattern and serum inflammatory markers among patients at high risk for cardiovascular disease. Eur. J. Clin. Nutr. 62: 651–659. [CrossRef] [PubMed] [Google Scholar]
  • Samieri C, Feart C, Proust-Lima C, et al. 2011. Olive oil consumption, plasma oleic acid, and stroke incidence: the Three-City Study. Neurology 77: 418–425. [CrossRef] [PubMed] [Google Scholar]
  • Sirianni R, Chimento A, De Luca A, et al. 2010. Oleuropein and hydroxytyrosol inhibit MCF-7 breast cancer cell proliferation interfering with ERK1/2 activation. Mol. Nutr. Food Res. 54: 833–840. [CrossRef] [PubMed] [Google Scholar]
  • Smith AB, 3rd, Han Q, Breslin PA, Beauchamp GK. 2005. Synthesis and assignment of absolute configuration of (-)-oleocanthal: a potent, naturally occurring non-steroidal anti-inflammatory and anti-oxidant agent derived from extra virgin olive oils. Org. Lett. 7: 5075–5078. [CrossRef] [PubMed] [Google Scholar]
  • Togna GI, Togna AR, Franconi M, Marra C, Guiso M. 2003. Olive oil isochromans inhibit human platelet reactivity. J. Nutr. 133: 2532–2536. [PubMed] [Google Scholar]
  • Visioli F, Caruso D, Galli C, Viappiani S, Galli G, Sala A. 2000. Olive oils rich in natural catecholic phenols decrease isoprostane excretion in humans. Biochem. Biophys. Res. Commun. 278: 797–799. [CrossRef] [PubMed] [Google Scholar]
  • Visioli F, Galli C, Bornet F, et al. 2000. Olive oil phenolics are dose-dependently absorbed in humans. FEBS Lett. 468: 159–160. [CrossRef] [PubMed] [Google Scholar]
  • Visioli F, Galli C, Plasmati E, et al. 2000. Olive phenol hydroxytyrosol prevents passive smoking-induced oxidative stress. Circulation 102: 2169–2171. [CrossRef] [PubMed] [Google Scholar]
  • Vissers MN, Zock PL, Katan MB. 2004. Bioavailability and antioxidant effects of olive oil phenols in humans: a review. Eur. J. Clin. Nutr. 58: 955–965. [Google Scholar]
  • Vogel RA, Corretti MC, Plotnick GD. 2000. The postprandial effect of components of the Mediterranean diet on endothelial function. J. Am. Coll. Cardiol. 36: 1455–1460. [CrossRef] [Google Scholar]
  • Weinbrenner T, Fito M, de la Torre R, et al. 2004. Olive oils high in phenolic compounds modulate oxidative/antioxidative status in men. J. Nutr. 134: 2314–2321. [PubMed] [Google Scholar]
  • Yang CS, Landau JM, Huang MT, Newmark HL. 2001. Inhibition of carcinogenesis by dietary polyphenolic compounds. Ann. Rev. Nutr. 21: 381–406. [Google Scholar]

Les statistiques affichées correspondent au cumul d'une part des vues des résumés de l'article et d'autre part des vues et téléchargements de l'article plein-texte (PDF, Full-HTML, ePub... selon les formats disponibles) sur la platefome Vision4Press.

Les statistiques sont disponibles avec un délai de 48 à 96 heures et sont mises à jour quotidiennement en semaine.

Le chargement des statistiques peut être long.