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- Title
Role of Olive Oil and Monounsaturated Fatty Acids in Mitochondrial Oxidative Stress and Aging.
- Authors
Quiles, José L.; Barja, Gustavo; Battino, Maurizio; Mataix, José; Solfrizzi, Vincenzo
- Abstract
The free radical theory of aging argues that free radicals produced by the mitochondria are responsible for the damage that affects all biological tissues and leads to the aging phenotype. High olive oil intake is related to lower mitochondrial oxidative stress, including that which happens during aging. The degree of fatty acid unsaturation of mammalian tissues is also negatively correlated with greater longevity, and olive oil leads to less polyunsaturated biological membranes. Finally, monounsaturated fatty acids (such as those of olive oil) have been associated with greater longevity and a high degree of protection against age-related cognitive decline in humans.
- Subjects
OLIVE oil; MONOUNSATURATED fatty acids; OXIDATIVE stress; AGING; FATTY acids; MITOCHONDRIA; LONGEVITY; FREE radicals; PHENOTYPES
- Publication
Nutrition Reviews, 2006, Vol 64, Issue 10, pS31
- ISSN
0029-6643
- Publication type
Article
- DOI
10.1301/nr.2006.oct.S31-S39