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The Mediterranean Diet by Ronald Ross Watson, Victor R. Preedy

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Chapter 20

Hydroxytyrosol as a Component of the Mediterranean Diet and Its Role in Disease Prevention

Mª del Carmen Ramírez-Tortose, PharmD, PhD1 mramirez@ugr.es; Mario Pulido-Moran, MSc1 mpulido@ugr.es; Sergio Granados, PhD2 smgranados@tmhs.org; José J. Gaforio, MD, PhD3 jgaforio@ujaen.es; José L. Quiles, PhD1 Jlquiles@ugr.es    1 Granada University, Granada, Spain2 The Methodist Hospital Research Institute, Houston, TX, USA3 University of Jaén, Jaén, Spain

Abstract

Hydroxytyrosol is a polyphenol that forms part of the minor compound fraction of extra virgin olive oil, one of the most important elements in the Mediterranean diet. Because of the low incidence of different diseases in Mediterranean countries, such as cardiovascular diseases ...

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