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    Anticarcinogenic compounds of olive oil and related biomarkers.

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    Authors
    Sotiroudis, Theodore G.
    Kyrtopoulos, Soterios A.
    Issue Date
    2008-05
    
    Metadata
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    Abstract
    Olive oil, one of the oldest vegetable oils consumed without any refining, is associated with a reduced risk of a number of common cancers. Minor constituents of virgin olive oil have been suggested to be among the major chemopreventive components. A brief overview is presented of recent findings concerning the bioavailability of certain important olive oil minor components including efficient antioxidant polyphenols, the triterpene hydrocarbon squalene and beta-sitosterol, considered as putative nutritional biomarkers, in relation to the incidence of cancer.
    Citation
    Eur. J. Nutr. 2008, 47 Suppl 2:69-72
    Journal
    European journal of nutrition
    URI
    http://hdl.handle.net/10146/83694
    DOI
    10.1007/s00394-008-2008-9
    PubMed ID
    18458836
    Additional Links
    http://www.springerlink.com/content/2t41m1q668v74x69/
    Type
    Article
    Language
    en
    ISSN
    1436-6207
    ae974a485f413a2113503eed53cd6c53
    10.1007/s00394-008-2008-9
    Scopus Count
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