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Issue Date
2008-05
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Show full item recordAbstract
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 2:69-72Journal
European journal of nutritionPubMed ID
18458836Additional Links
http://www.springerlink.com/content/2t41m1q668v74x69/Type
ArticleLanguage
enISSN
1436-6207ae974a485f413a2113503eed53cd6c53
10.1007/s00394-008-2008-9
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