Is the Beneficial Antioxidant Effect of Olive Oil Mediated by Interaction of its Phenolic Constituents and Iron?

Received 2 May 2010; accepted 17 May 2010.

We suggest that the beneficial antioxidant action of olive oil is mediated by interactions of olive oil-derived polyphenols and iron. A plausible mechanism for this interaction is related to a reduction of iron absorption induced by polyphenols.

(ARCMED-D-10-00215)

Key Words: Iron, Olive oil, Polyphenols

a Comando Brigata Alpina “Julia”, Medical Service, Udine, Italy

b Cardiology Service, Ospedale di Tolmezzo, Tolmezzo, Italy

c Fountain Medical Court, Bonita Springs, Florida

Address reprint requests to: Luca Mascitelli, MD, Comando Brigata alpina “Julia”, Medical Service, 8 Via S. Agostino, Udine 33100, Italy; Phone: +390432584044; FAX: +390432584053

PII: S0188-4409(10)00130-X

doi:10.1016/j.arcmed.2010.05.004

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