Abuznait AH, Qosa H, Busnena BA, et al. Olive-oil-derived oleacanthal enhances beta-amyloid clearance as a potential neuroprotective mechanism against Alzheimer’s disease: In vitro and in vivo studies. ACS Chem. Neurosci 2013;4:973-982

Andreadou I, Iliodromitis EK, Mikros E et al. The olive constituent oleuropein exhibits anti-ischemic, antioxidative, and hypolipidemic effects in anesthetized rabbits. J Nutr 2006;136:2213-2219.

Barbaro B, Toietta G, Maggio R et al. Effects of the olive-derived polyphenol oleuropein on human health. Int J Mol Sci 2014;15:18508-18524.

Barrat E, Zaïr Y, Ogier N et al. A combined natural supplement lowers LDL cholesterol in subjects with moderate untreated hypercholesterolemia: a randomized placebo-controlled trial. Int J Food Sci Nutr 2013;64:882-889.

Beauchamp GK, Keast RSJ, Morel D et al. Ibuprofen-like activity in extra-virgin olive oil. Nature 2005;437:45-46.

Bisignano G, Tomaino A, Lo Cascio R, Crisafi G, Uccella N, Saija A. On the in-vitro antimicrobial activity of oleuropein and hydroxytyrosol. J Pharm Pharmacol 1999;51:971-974.

Bosomworth NJ. Approach to identifying and managing atherogenic dyslipidemia: a metabolic consequence of obesity and diabetes. Can Fam Physician 2013;59:1169-1180.

Bulotta S, Celano M, Lepore SM, Montalcini T, Pujia A, Russo D. Beneficial effects of the olive oil phenolic components oleuropein and hydroxytyrosol: focus on protection against cardiovascular and metabolic diseases. J Transl Med 2014;12:219. doi: 10.1186/s12967-014-0219-9.

Carluccio MA, Siculella L, Ancora MA et al. Olive oil and red wine antioxidant polyphenols inhibit endothelial activation: antiatherogenic properties of Mediterranean diet phytochemicals. Arterioscler Thromb Vasc Biol 2003;23:622-629.

Castañer O, Fitó M, López-Sabater MC et al. The effect of olive oil polyphenols on antibodies against oxidized LDL. A randomized clinical trial. Clin Nutr 2011;30:490-493.

Charoenprasert S, Mitchell A. Factors influencing phenolic compounds in table olives (Olea europaea). J Agric Food Chem 2012;60:7081-7095.

Cicero AFG, Nascetti S, López-Sabater MC et al. Changes in LDL fatty acid composition as a response to olive oil treatment are inversely related to lipid oxidative damage: The EUROLIVE study. J Am Coll Nutr 2008;27:314-320.

Covas MI, Nyyssönen K, Poulsen HE et al. The effect of polyphenols in olive oil on heart disease risk factors: a randomized trial. Ann Intern Med 2006;145:333-341.

Daccache A, Lion C, Sibille N et al. Oleuropein and derivatives from olives as Tau aggregation inhibitors. Neurochem Int 2011;58:700-707.

de Bock M, Derraik JGB, Brennan CM et al. Olive (Olea europaea L.) leaf polyphenols improve insulin sensitivity in middle-aged overweight men: a randomized, placebo-controlled, crossover trial. PLoS One 2013;8:e57622. doi: 10.1371/journal.pone.0057622.

de la Torre-Carbot K, Chávez-Servín JL, Jaúregui O et al. Elevated circulating LDL phenol levels in men who consumed virgin rather than refined olive oil are associated with less oxidation of plasma LDL. J Nutr 2010;140:501-508.

EFSA Panel on Dietetic Products, Nutrition and Allergies. Scientific Opinion on the substantiation of health claims related to polyphenols in olive and protection of LDL particles from oxidative damage (ID 1333, 1638, 1639, 1696, 2865), maintenance of normal blood HDL-cholesterol concentrations (ID 1639), maintenance of normal blood pressure (ID 3781), “anti-inflammatory properties” (ID 1882), “contributes to the upper respiratory tract health” (ID 3468), “can help to maintain a normal function of gastrointestinal tract” (3779), and “contributes to body defences against external agents” (ID 3467) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal 2011;9:2033.

European Society of Cardiology/European Atherosclerosis Society. Richtlijnen van de ESC/EAS voor de behandeling van dyslipidemieën. 2011; vertaling door Belgian Lipid Club: http://lipidclub.be (geraadpleegd op 03.12.2014).

Ghanbari R, Anwar F, Alkharfy KM, Gilani AH, Saari N. Valuable nutrients and functional bioactives in different parts of olive (Olea europaea L.) - a review. Int J Mol Sci 2012;13:3291-3340.

González-Correa JA, Navas MD, Muñoz-Marín J, Trujillo M, Fernández-Bolaños J, de la Cruz JP. Effects of hydroxytyrosol and hydroxytyrosol acetate administration to rats on platelet function compared to acetylsalicylic acid. J Agric Food Chem 2008;56:7872-7876.

Guasch-Ferré M, Hu FB, Martínez-González MA et al. Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study. BMC Med. 2014 May 13;12:78. doi: 10.1186/1741-7015-12-78.

Heber D, Yip I, Ashley JM, Elashoff DA, Elashoff RM, Go VLW. Cholesterol-lowering effects of a proprietary Chinese red-yeast-rice dietary supplement. Am J Clin Nutr 1999;69:231-236.

Jemai H, Fki I, Bouaziz M et al. Lipid-lowering and antioxidant effects of hydroxytyrosol and its triacetylated derivative recovered from olive tree leaves in cholesterol-fed rats. J Agric Food Chem 2008;56:2630-2636.

Li W., Sperry, J.B. Crowe et al. Inhibition of tau-fibrillization by oleacanthal via reaction with aminogroups of tau. J. Neurochem. 2009;110:1339-1351

Martínez-González MÁ, Toledo E, Arós F et al. Extravirgin olive oil consumption reduces risk of atrial fibrillation: the PREDIMED (Prevención con Dieta Mediterránea) trial. Circulation 2014;130:18-26.

Monti MC, Margarucci L, Tosco A et al. New insights on the interaction mechanism between tau protein and oleocanthal via reaction with amino groups of tau. J. Neurochem. 2009;110:1339-1351.

Ogier N, Amiot MJ, Georgé S et al. LDL-cholesterol-lowering effect of a dietary supplement with plant extracts in subjects with moderate hypercholesterolemia. Eur J Nutr 2013;52:547-557.

Parkinson L, Keast R. Oleocanthal, a phenolic derived from virgin olive oil: a review of the beneficial effects on inflammatory disease. Int J Mol Sci 2014;15:12323-12334.

Patakova P. Monascus secondary metabolites: production and biological activity. J Ind Microbiol Biotechnol 2013;40:169-181.

Pereira AP, Ferreira IC, Marcelino F et al. Phenolic compounds and antimicrobial activity of olive (Olea europaea L. Cv. Cobrançosa) leaves. Molecules 2007;12:1153-1162.

Pitt J, Roth W, Lacor P et al. Alzheimer’s-associated A-beta oligomers show altered structure, immunoreactivity and synaptotoxicity with low doses of oleacanthal. Toxic. Appl. Pharmacol. 2009; 240:189-197

Rafehi H, Ververis K, Karagiannis TC. Mechanisms of action of phenolic compounds in olive. J Diet Suppl 2012;9:96-109.

Samuel SM, Thirunavukkarasu M, Penumathsa SV, Paul D, Maulik N. Akt/FOXO3a/SIRT1-mediated cardioprotection by n-tyrosol against ischemic stress in rat in vivo model of myocardial infarction: switching gears toward survival and longevity. J Agric Food Chem 2008;56:9692-9698.

St-Laurent-Thibault C, Arseneault M, Longpré F; Ramassamy C. Tyrosol and hydroxytyrosol, two main components of olive oil, protect N2a cells against amyloid-β-induced toxicity. Involvement of the NF-κB signaling. Curr Alzheimer Res 2011;8:543-551.

The Eurolive Study:  www.kepka.org/eurolive (geraadpleegd op 26.11.2014).

United States Food and Drug Administration. Letter Responding to Health Claim Petition dated August 28, 2003: Monounsaturated fatty acids from olive oil and coronary heart disease (Docket No 2003Q-0559; November 1, 2004): www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm07296... (geraadpleegd op 26.11.2014).

Visioli F, Bernardini E. Extra virgin olive oil’s polyphenols: biological activities. Curr Pharm Des 2011;17:786-804.

Waterman E, Lockwood B. Active components and clinical applications of olive oil. Altern Med Rev 2007;12:331-342.