OLIVE OIL AND HEALTH

REFERENCES

BIBLIOGRAPHY

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WEBSITES

Home, n.d.: <http://www.internationaloliveoil.org> (accessed March 5, 2022).

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Carpi, Sara, et al. “The Extra-Virgin Olive Oil Polyphenols Oleocanthal and Oleacein Counteract Inflammation-Related Gene and MiRNA Expression in Adipocytes by Attenuating NF-κB Activation.” Nutrients, vol. 11, no. 12, 2019, https://doi.org/10.3390/nu11122855. Accessed 31 Mar. 2023.

ONLINE ARTICLES

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Bloomfield, H. E., R. Kane, E. Koeller, N. Greer, R. MacDonald, and T. Wilt, 2015, Benefits and Harms of the Mediterranean Diet Compared to Other Diets: Washington (DC), Department of Veterans Affairs (US).

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Dini, I., G. Graziani, A. Gaspari, F. L. Fedele, A. Sicari, F. Vinale, P. Cavallo, M. Lorito, and A. Ritieni, 2020, New Strategies in the Cultivation of Olive Trees and Repercussions on the Nutritional Value of the Extra Virgin Olive Oil: Molecules, v. 25, no. 10, p. 2345.

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FoodData Central, 2019: <https://fdc.nal.usda.gov/fdc-app.html#/food-details/171413/nutrients>.

Goren, L., G. Zhang, S. Kaushik, P. A. S. Breslin, Y.-C. N. Du, and D. A. Foster, 2019, (-)-Oleocanthal and (-)-oleocanthal-rich olive oils induce lysosomal membrane permeabilization in cancer cells: PLoS ONE, v. 14, no. 8.

Gorzynik-Debicka, M., P. Przychodzen, F. Cappello, A. Kuban-Jankowska, A. Marino Gammazza, N. Knap, M. Wozniak, and M. Gorska-Ponikowska, 2018, Potential Health Benefits of Olive Oil and Plant Polyphenols: International Journal of Molecular Sciences, v. 19, no. 3, p. 686.

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Lozano-Castellón, J., A. López-Yerena, J. F. Rinaldi de Alvarenga, J. Romero Del Castillo-Alba, A. Vallverdú-Queralt, E. Escribano-Ferrer, and R. M. Lamuela-Raventós, 2020, Health-promoting properties of oleocanthal and oleacein: Two secoiridoids from extra-virgin olive oil: Critical Reviews in Food Science and Nutrition, v. 60, no. 15, p. 2532–2548.

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Montoya, T., M. Sánchez-Hidalgo, M. L. Castejón, M. Á. Rosillo, A. González-Benjumea, and C. Alarcón-de-la-Lastra, 2021, Dietary Oleocanthal Supplementation Prevents Inflammation and Oxidative Stress in Collagen-Induced Arthritis in Mice: Antioxidants, v. 10, no. 5, p. 650.

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Schwingshackl, L., M. Christoph, and G. Hoffmann, 2015, Effects of Olive Oil on Markers of Inflammation and Endothelial Function—A Systematic Review and Meta-Analysis: Nutrients, v. 7, no. 9, p. 7651–7675.

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Wang, Q., R. Liu, M. Chang, H. Zhang, Q. Jin, and X. Wang, 2020, Dietary oleic acid supplementation and blood inflammatory markers: a systematic review and meta-analysis of randomized controlled trials: Critical Reviews in Food Science and Nutrition, p. 1–18.

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World, 2018, The top 10 causes of death: World Health Organization: WHO: <https://www.who.int/en/news-room/fact-sheets/detail/the-top-10-causes-of-death>.

Zong, G., Y. Li, L. Sampson, L. W. Dougherty, W. C. Willett, A. J. Wanders, M. Alssema, P. L. Zock, F. B. Hu, and Q. Sun, 2018, Monounsaturated fats from plant and animal sources in relation to risk of coronary heart disease among US men and women: The American Journal of Clinical Nutrition, v. 107, no. 3, p. 445–453.

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