Uncontrolled production of free radicals in biological systems is thought to be involved in a series of pathological conditions that stimulate research on natural antioxidants of dietary, origin. The onset of the atherosclerotic process, in particular, might be exacerbated by free radical-induced oxidation of low density lipoprotein. Recent findings from our laboratory demonstrate that olive oil constituents effectively inhibit LDL oxidation in vitro, suggesting that the intake of such antioxidants might play a role in the lower incidence of coronary heart disease observed in the Mediterranean countries, where olive oil is the major component of dietary fats. This review outlines the recent evidence that correlates natural antioxidant intake with protection from free radical mediated diseases and discusses the role of olive oil in such processes.
Natural antioxidants and prevention of coronary heart disease: The potential role of olive oil and its minor constituents
VISIOLI, FRANCESCO;
1995
Abstract
Uncontrolled production of free radicals in biological systems is thought to be involved in a series of pathological conditions that stimulate research on natural antioxidants of dietary, origin. The onset of the atherosclerotic process, in particular, might be exacerbated by free radical-induced oxidation of low density lipoprotein. Recent findings from our laboratory demonstrate that olive oil constituents effectively inhibit LDL oxidation in vitro, suggesting that the intake of such antioxidants might play a role in the lower incidence of coronary heart disease observed in the Mediterranean countries, where olive oil is the major component of dietary fats. This review outlines the recent evidence that correlates natural antioxidant intake with protection from free radical mediated diseases and discusses the role of olive oil in such processes.
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