Nutrition, Metabolism & Cardiovascular Diseases
Volume 18, Issue 2 , Pages 127-132 , February 2008

The effects of polyphenols in olive leaves on platelet function

Received 27 June 2006 ,Revised 6 September 2006 ,Accepted 8 September 2006.

References 

  1. Cook NC, Samman S. Flavonoids – chemistry, metabolism, cardioprotective effects, and dietary sources. J Nutr Biochem. 1996;7:66–76
  2. Keys A. Mediterranean diet and public health: personal reflections. Am J Clin Nutr. 1995;61:1321S–1323S
  3. Keys A. Coronary heart disease in seven countries. Circulation. 1970;44(Suppl. 1):1–211
  4. Trichopoulou A, Costacou T, Bamia C, Trichopoulos D. Adherence to a Mediterranean diet and survival in a Greek population. Ann Intern Med. 2003;348:2599–2608
  5. Estruch R, Martinez-Gonzalez MAM, Corella D, Salvado JS, Ruiz-Gutierrez V, Covas MI, et al. Effects of a Mediterranean-style diet on cardiovascular risk factors. Ann Intern Med. 2006;145(1):1–11
  6. de Lorgeril M, Salen P, Martin JL, Monjaud I, Delaye J, Mamelle N. Mediterranean diet, traditional risk factors, and the rate of cardiovascular complications after myocardial infarction: final report of the Lyon diet heart study. Circulation. 1999;99(6):779–785
  7. Visioli F, Galli C. Olive oil polyphenols and their potential effects on human health. J Agric Food Chem. 1998;46:4292–4296
  8. McDonald S, Prenzler PD, Antolovich M, Robards K. Phenolic content and antioxidant activity of olive extracts. Food Chem. 2001;73:73–84
  9. Visioli F, Galli C. Biological properties of olive oil phytochemicals. Crit Rev Food Sci Nutr. 2002;42:209–221
  10. Visioli F, Bellosta S, Galli C. Oleuropein, the bitter principal of olives, enhances nitro oxide production by mouse macrophages. Life Sci. 1998;62:541–546
  11. Visioli F, Petroni A, Galli C. Phenolic compounds extracted from olive oil prevent oxidation of low density lipoproteins and inhibit platelet function and platelet and leukocytes eicosanoid production in vitro. In:  Paoletti R,  Samuelsson B,  Catapano AL,  Poli A,  Rinetti M editor. Oxidative processes and antioxidants. New York: Raven Press; 1994;p. 199–206
  12. Pignatelli P, Pulcinelli FM, Lenti L, Gazzaniga PP, Visioli F. Hydrogen peroxide is involved in collagen-induced platelet activation. Blood. 1998;91:484–490
  13. Hertog MGL, Ferkeens EJM, Hollman CH, Katan MB, Kromhout D. Dietary antioxidants flavonoids and risk of coronary heart disease: de Zupten elderly study. Lancet. 1993;342:1007–1011
  14. Diaz MN, Frei B, Vita JA, Keaney JF. Antioxidants and atherosclerotic heart disease. N Engl J Med. 1997;337:408–416
  15. Amro B, Aburjai T, Al-Khalil S. Antioxidative and radical scavenging effects of olive cake extract. Fitoterapia. 2002;73:456–461
  16. Petroni A, Blasevich M, Salami M, Papini N, Montedoro GF, Galli C. Inhibition of platelet aggregation and eicosanoid production by phenolic compounds in olive oil. Thromb Res. 1995;78:151–160
  17. Karantonis HC, Antonopoulou S, Perrea DN, Sokolis DP, Theocharis SE, Kavantzas N, et al. In vivo antiatherogenic properties of olive oil and its constituent lipid classes in hyperlipidemic rabbits. Nutr Metab Cardiovasc Dis. 2006;16(3):174–185
  18. Visioli F, Bellomo G, Galli C. Free radical-scavenging properties of olive oil polyphenols. Biochem Biophys Res Commun. 1998;247:60–64
  19. Edgecombe SC, Stretch GL, Hayball PJ. Oleuropein, an antioxidant polyphenol from olive oil, is poorly absorbed from isolated perfused rat intestine. J Nutr. 2000;130:2996–3002
  20. Hollman P, de Vries J, van Leeuwen S, Mengelers M, Katan M. Absorption of dietary quercetin glycosides and quercetin in healthy ileostomy volunteers. Am J Clin Nutr. 1995;62:1276–1282
  21. Gee J, Dupont M, Rhodes M, Johnson I. Quercetin glucosides interact with the intestinal glucose transport pathway. Free Radic Biol Med. 1998;25:19–25
  22. Benavente-Garcia O, Castillo J, Lorente J, Ortuño A, Del Rio JA. Antioxidant activity of phenolics extracted from Olea europaea L. leaves. Food Chem. 2000;68:457–462
  23. Murphy KJ, Chronopoulos AK, Singh I, Francis MA, Moriarty H, Pike MJ, et al. Dietary flavanols and procyanidin oligomers from cocoa (Theobroma cacao) inhibit platelet function. Am J Clin Nutr. 2003;77:1466–1473
  24. Benavente-Garcia O, Castillo J, Lorente J, Alcaraz M. Radioprotective effects in vivo of polyphenolics extracted from Olea europaea L. leaves against X-ray-induced chromosomal damage: comparative study versus several flavonoids and sulfur-containing compounds. J Med Food. 2002;5:125–135
  25. Benavente-Garcia O, Castillo J, Marin F, Ortuño A, Del Rio JA. Uses and properties of citrus flavanoids. J Agric Food Chem. 1997;45:4505–4515
  26. Caruso D, Berra B, Giavarini F, Cortesi N, Fedeli E, Galli G. Effect of virgin olive oil phenolic compounds on in vitro oxidation of human low density lipoproteins. Nutr Metab Cardiovasc Dis. 1999;9:102–107

PII: S0939-4753(06)00198-0

doi: 10.1016/j.numecd.2006.09.001

Nutrition, Metabolism & Cardiovascular Diseases
Volume 18, Issue 2 , Pages 127-132 , February 2008

Article Tools

* Image Usage & Resolution