Anti-cancer properties of olive oil secoiridoid phenols: a systematic review of in vivo studies.

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Article citation: Fabiani, R. (2016). Anti-cancer properties of olive oil secoiridoid phenols: a systematic review of in vivo studies. Food & function, 7(10), 4145-4159.

Link to view/access: https://www.ncbi.nlm.nih.gov/pubmed/27713961

Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil.

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Protection by extra virgin olive oil against oxidative stress in vitro and in vivo. Chemical and biological studies on the health benefits due to a major component of the Mediterranean diet.

Anti-cancer properties of olive oil secoiridoid phenols: a systematic review of in vivo studies.

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Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil.

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