Scientific Literature References
Olive oil and its naturally occurring compounds have been widely studied within the academic and scientific community. The following publications are provided as a non-exhaustive list of peer-reviewed research relating to olive oil and olive oil phenolic compounds.
These references are shared for general academic interest only and do not constitute nutrition or health claims, nor do they imply any properties of the products sold on this website.
References and Further Reading
1. Nocella, C., et al. (2018). Extra Virgin Olive Oil and Cardiovascular Diseases: Benefits for Human Health. Endocrine, Metabolic & Immune Disorders - Drug Targets, 18(1), 4-13.
2. Cicerale, S., et al. (2010). Biological Activities of Phenolic Compounds Present in Virgin Olive Oil. International Journal of Molecular Sciences, 11(2), 458-479.
3. Gorzynik-Debicka, M., et al. (2018). Potential Health Benefits of Olive Oil and Plant Polyphenols. International Journal of Molecular Sciences, 19(3), 686.
4. Romani, A., et al. (2019). Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea europaea L. Nutrients, 11(8), 1776.
5. Foscolou, A., et al. (2018). The Association between the Mediterranean Diet and Cognitive Health: A Systematic Review. Nutrients, 10(8), 1196.
6. Visioli, F., et al. (2018). Olive Oil Phenolics: Where Do We Stand? Where Should We Go? Journal of the Science of Food and Agriculture, 98(8), 2871-2876.
7. Parkinson, L., & Cicerale, S. (2016). The Health Benefiting Mechanisms of Virgin Olive Oil Phenolic Compounds. Molecules, 21(12), 1734.
8. Psaltopoulou, T., et al. (2011). Olive Oil, the Mediterranean Diet, and Arterial Blood Pressure: The Greek European Prospective Investigation into Cancer and Nutrition (EPIC) Study. The American Journal of Clinical Nutrition, 93(4), 781-788.
9. Lozano-Sánchez, J., et al. (2020). Biological Activities of Phenolic Compounds Present in Virgin Olive Oil. Antioxidants, 9(8), 685.
10. Sacchi, R., et al. (2014). Extra Virgin Olive Oil: From Composition to "Molecular Gastronomy". Cancer Treatment and Research, 159, 325-338.