Cellular and Molecular Effects of Bioactive Phenolic Compounds in Olives and Olive Oil

Abstract

This chapter explores the traditional medicinal properties and early uses of olives and olive oil and discusses the evolution and health benefits of the Mediterranean diet. It focuses on the cellular and molecular effects of bioactive phenolic compounds in olives and olive oil. The chapter also reviews wound healing, cardiovascular effects, and anticancer properties of the major phenolics, hydroxytyrosol and oleuropein. Accumulating evidence suggests the emerging value of phenolic compounds as potent anti-inflammatory, antimicrobial, and antioxidant factors that contribute substantially to the health advantages of an olive oil-dominant diet. The phenol constituents in olives, and by extensio..