Archives of Medical Research
Volume 41, Issue 4 , Pages 295-296 , May 2010

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

  • Luca Mascitelli

      Affiliations

    • Comando Brigata Alpina “Julia”, Medical Service, Udine, Italy
    • Corresponding Author InformationAddress reprint requests to: Luca Mascitelli, MD, Comando Brigata alpina “Julia”, Medical Service, 8 Via S. Agostino, Udine 33100, Italy; Phone: +390432584044; FAX: +390432584053
    • ,
  • Francesca Pezzetta

      Affiliations

    • Cardiology Service, Ospedale di Tolmezzo, Tolmezzo, Italy
    • ,
  • Mark R. Goldstein

      Affiliations

    • Fountain Medical Court, Bonita Springs, Florida

Received 2 May 2010 ,Accepted 17 May 2010.

References 

  1. López-Miranda J, Pérez-Jiménez F, Ros E, et al. Olive oil and health: Summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008. Nutr Metab Cardiovasc Dis. 2010;20:284–294
  2. Corona G, Spencer JP, Dessì MA. Extra virgin olive oil phenolics: absorption, metabolism, and biological activities in the GI tract. Toxicol Ind Health. 2009;25:285–293
  3. Tripoli E, Giammanco M, Tabacchi G, et al. The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health. Nutr Res Rev. 2005;18:98–112
  4. Aguilera CM, Mesa MD, Ramirez-Tortosa MC, et al. Sunflower oil does not protect against LDL oxidation as virgin olive oil does in patients with peripheral vascular disease. Clin Nutr. 2004;23:673–681
  5. Cicerale S, Lucas L, Keast R. Biological activities of phenolic compounds present in virgin olive oil. Int J Mol Sci. 2010;11:458–479
  6. Covas MI, Nyyssonen K, Poulsen HE, et al. The effect of polyphenols in olive oil on heart disease risk factors: a randomized trial. Ann Intern Med. 2006;145:333–341
  7. Hallberg LF, Hulthén L. Prediction of dietary iron absorption: an algorithm for calculating absorption and bioavailability of dietary iron. Am J Clin Nutr. 2000;71:1147–1160
  8. Mennen LI, Walker R, Bennetau-Pelissero C, et al. Risks and safety of polyphenol consumption. Am J Clin Nutr. 2005;81(Suppl 1):326S–329S
  9. Facchini FS, Saylor KL. A low-iron-available, polyphenol-enriched, carbohydrate-restricted diet to slow progression of diabetic nephropathy. Diabetes. 2003;52:1204–1209
  10. Sullivan JL. The iron paradigm of ischemic heart disease. Am Heart J. 1989;117:1177–1188
  11. Stevens RG, Graubard BI, Micozzi MS, et al. Moderate elevation of body iron level and increased risk of cancer occurrence and death. Int J Cancer. 1994;56:364–369
  12. Brar S, Henderson D, Schenck J, et al. Iron accumulation in the substantia nigra of patients with Alzheimer disease and parkinsonism. Arch Neurol. 2009;66:371–374

PII: S0188-4409(10)00130-X

doi: 10.1016/j.arcmed.2010.05.004

Archives of Medical Research
Volume 41, Issue 4 , Pages 295-296 , May 2010

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