Fatty acid profile, tocopherol, squalene and phytosterol content of brazil, pecan, pine, pistachio and cashew nuts

Nuts contain bioactive constituents that elicit cardio-protective effects including phytosterols, tocopherols and squalene. The objective of the present study was to determine the total oil content, peroxide value, fatty acid composition and levels of tocopherols, squalene and phytosterols in oil extracted from freshly ground brazil, pecan, pine, pistachio and cashew nuts. The total oil content of the nuts ranged from 40.4 to 60.8% (w/w) while the peroxide values ranged from 0.14 to 0.22 mEq O2/kg oil. The most abundant monounsaturated fatty acid was oleic acid (C18:1), while linoleic acid (C18:2) was the most prevalent polyunsaturated fatty acid. The levels of total tocopherols ranged from 60.8 to 291.0 mg/g. Squalene ranged from 39.5 mg/g oil in the pine nut to 1377.8 mg/g oil in the brazil nut. beta-Sitosterol was the most prevalent phytosterol, ranging in concentration from 1325.4 to 4685.9 mg/g oil. In conclusion, the present data indicate that nuts are a good dietary source of unsaturated fatty acids, tocopherols, squalene and phytosterols.     

Fatty acid profile, tocopherol, squalene and phytosterol content of walnuts, almonds, peanuts, hazelnuts and the macadamia nut

Nuts are high in fat but have a fatty acid profile that may be beneficial in relation to risk of coronary heart disease. Nuts also contain other potentially cardioprotective constituents including phytosterols, tocopherols and squalene. In the present study, the total oil content, peroxide value, composition of fatty acids, tocopherols, phytosterols and squalene content were determined in the oil extracted from freshly ground walnuts, almonds, peanuts, hazelnuts and the macadamia nut. The total oil content of the nuts ranged from 37.9 to 59.2%, while the peroxide values ranged from 0.19 to 0.43 meq O2/kg oil. The main monounsaturated fatty acid was oleic acid (C18:1) with substantial levels of palmitoleic acid (C16:1) present in the macadamia nut. The main polyunsaturated fatty acids present were linoleic acid (C18:2) and linolenic acid (C18:3). alpha-Tocopherol was the most prevalent tocopherol except in walnuts. The levels of squalene detected ranged from 9.4 to 186.4 microg/g. beta-Sitosterol was the most abundant sterol, ranging in concentration from 991.2 to 2071.7 microg/g oil. Campesterol and stigmasterol were also present in significant concentrations. Our data indicate that all five nuts are a good source of monounsaturated fatty acid, tocopherols, squalene and phytosterols.     

Fatty acid profile,tocopherol, squalene and phytosterol content of walnuts,almonds, peanuts,hazelnuts and the macadamia nut

Nuts are high in fat but have a fatty acid profile that may be beneficial in relation to risk of coronary heart disease. Nuts also contain other potentially cardioprotective constituents including phytosterols, tocopherols and squalene. In the present study, the total oil content, peroxide value, composition of fatty acids, tocopherols, phytosterols and squalene content were determined in the oil extracted from freshly ground walnuts, almonds, peanuts, hazelnuts and the macadamia nut. The total oil content of the nuts ranged from 37.9 to 59.2%, while the peroxide values ranged from 0.19 to 0.43 meq O₂/kg oil. The main monounsaturated fatty acid was oleic acid (C18:1) with substantial levels of palmitoleic acid (C16:1) present in the macadamia nut. The main polyunsaturated fatty acids present were linoleic acid (C18:2) and linolenic acid (C18:3). α-Tocopherol was the most prevalent tocopherol except in walnuts. The levels of squalene detected ranged from 9.4 to 186.4 μg/g. β-Sitosterol was the most abundant sterol, ranging in concentration from 991.2 to 2071.7 μg/g oil. Campesterol and stigmasterol were also present in significant concentrations. Our data indicate that all five nuts are a good source of monounsaturated fatty acid, tocopherols, squalene and phytosterols.     

Alpha-linolenic acid content of commonly available nuts in Hangzhou

The total lipid content of eight species of nuts available in Hangzhou ranged from 49.5 g/100 g weight in Cannabis sativa to 75.4 g/100 g in walnut. The predominant content of lipid is triacylglycerol, ranging from 91.1% in Cannabis sativa to 98.4% in macadamia. There were two polyunsaturated fatty acids (PUFA) in all nuts analyzed; 18:2n-6 and 18:3n-3. The content of 18:3n-3 ranging from 0.2% in almond to 15.2% in Cannabis sativa, 18:2n-6 ranged from 2.5% in macadamia to 61.6% in pine nut. The proportion of total PUFA in analyzed eight nut species ranging from 2.8% in macadamia to 71.7% in walnut (p < 0.001). Monounsaturated fatty acid composition ranged from 18.0% in Cannabis sativa to 82.6% in macadamia (p < 0.001). The proportion of saturated fatty acid ranged from 7.4% in filbert to 14.7% of total fatty acids in macadamia (p < 0.001). No C20 fatty acids were detected in any of the samples in the present study. The lipids content and fatty acid compositions in analyzed samples were varied between nut species. Cannabis sativa and walnut contained relatively high 18:3n-3, consumption of several these nuts each day can contribute to n-3 PUFA intake, especially for the vegetarian population.     

The effect of traditional stir-frying process on hydrophilic and lipophilic antioxidant capacities of pine nut kernels

Abstract

The effect of traditional stir-frying process at different heating temperatures (50–150?°C) and time periods (5–20?min) on hydrophilic part (total and individual phenolics), lipophilic part (tocopherol and phytosterol compounds) and their corresponding antioxidant capacities in pine nut kernels were investigated. The concentrations of total phenolics, phenolic acids, tocopherols and phytosterols in raw pine nut kernels were 15.76?mg gallic acid equivalents/100?g dry weight (mg GAE/100?g DW), 12.15?mg/100?g DW, 28.67?mg/100?g DW and 198.81?mg/100?g DW, respectively. Stir-frying at low temperatures over short time periods led to an increase of phenolics, phytosterols and hydrophiliic antioxidant capacities. However, these values decreased under the longer heating time and the higher temperature. Tocopherols and lipophilic antioxidant capacities did not show clear changes at lower heating temperatures or shorter heating times, while they had an apparent decreasing trend at higher heating temperatures or longer heating times. Gallic acid might be the main component, which is responsible for the hydrophilic antioxidant capacity (R^2?=?0.84, 0.81 and 0.81 using DPPH, FRAP and H-ORAC assays), and tocopherols might be the main antioxidant components in the lipophilic part (R^2?=?0.87 and 0.89 using DPPH and L-ORAC assays).     

The phenolic compounds,tocopherols, and phytosterols in the edible oil of guava (Psidium guava) seeds obtained by supercritical CO2 extraction

An edible oil was obtained from guava seeds by supercritical CO₂ extraction. The oil was characterized by its fatty acid composition, physicochemical properties, and the contents of phenolic, miscellaneous, phytosterol, and tocopherol compounds. The oil, obtained with a yield of 8.6 ± 1.2 g oil/100 g guava seeds, had a high content of linoleic acid (78.5 %, w/w), followed by that of oleic acid (13.8 %, w/w). The guava seed oil had physicochemical properties comparable to those published in previous research, except for the low stability to oxidation. The chromatographic profile of the phenolic and miscellaneous compounds was dominated by vanillin (9.6 ± 0.3 mg/100 g oil) and cinnamaldehyde (9.4 ± 0.2 mg/100 g oil), followed by vanillic acid (3.9 ± 0.4 mg/100 g oil), cinnamic acid (2.4 ± 0.1 mg/100 g oil), and minor amounts of other phenolic aldehydes. Among the phytosterols and tocopherols, β-sitosterol (1048.9 ± 48.4 mg/100 g oil) and γ-tocopherol (82.6 ± 3.7 mg/100 g oil) were the most abundant. The low oxidative stability of the oil compared to that published in previous reports might reflect the high complexity of this matrix. This oil might have applications, directly or after blending with more stable edible oils.     

Compositional Changes and Enrichment of Mediterranean Finfish During Pan Frying With Virgin Olive Oil

Eight species of small Mediterranean finfish were prepared and pan-fried in virgin olive oil, according to traditional Greek culinary practices. The changes in their proximate composition, energy content, fatty acids, squalene, cholesterol, β-sitosterol, campesterol, and stigmasterol were investigated. Pan-fried fish contained more protein, total fat, monounsaturated fatty acids, energy, and cholesterol and were enriched in squalene and phytosterols than the raw samples. The results suggest that fish pan-fried in olive oil can be classified as highly nutritive in regard to its protein, major fatty acid classes, n-6/n-3 ratios, and total fat content. It provides an additional intake of squalene and phytosterols for Mediterranean people.     

Compositional Changes and Enrichment of Mediterranean Finfish During Pan Frying With Virgin Olive Oil

Eight species of small Mediterranean finfish were prepared and pan-fried in virgin olive oil, according to traditional Greek culinary practices. The changes in their proximate composition, energy content, fatty acids, squalene, cholesterol, β-sitosterol, campesterol, and stigmasterol were investigated. Pan-fried fish contained more protein, total fat, monounsaturated fatty acids, energy, and cholesterol and were enriched in squalene and phytosterols than the raw samples. The results suggest that fish pan-fried in olive oil can be classified as highly nutritive in regard to its protein, major fatty acid classes, n-6/n-3 ratios, and total fat content. It provides an additional intake of squalene and phytosterols for Mediterranean people.     

The role of tree nuts and peanuts in the prevention of coronary heart disease: multiple potential mechanisms

Epidemiologic and clinical trial evidence has demonstrated consistent benefits of nut and peanut consumption on coronary heart disease (CHD) risk and associated risk factors. The epidemiologic studies have reported various endpoints, including fatal CHD, total CHD death, total CHD, and nonfatal myocardial infarct. A pooled analysis of 4 U.S. epidemiologic studies showed that subjects in the highest intake group for nut consumption had an approximately 35% reduced risk of CHD incidence. The reduction in total CHD death was due primarily to a decrease in sudden cardiac death. Clinical studies have evaluated the effects of many different nuts and peanuts on lipids, lipoproteins, and various CHD risk factors, including oxidation, inflammation, and vascular reactivity. Evidence from these studies consistently shows a beneficial effect on these CHD risk factors. The LDL cholesterol-lowering response of nut and peanut studies is greater than expected on the basis of blood cholesterol-lowering equations that are derived from changes in the fatty acid profile of the diet. Thus, in addition to a favorable fatty acid profile, nuts and peanuts contain other bioactive compounds that explain their multiple cardiovascular benefits. Other macronutrients include plant protein and fiber; micronutrients including potassium, calcium, magnesium, and tocopherols; and phytochemicals such as phytosterols, phenolic compounds, resveratrol, and arginine. Nuts and peanuts are food sources that are a composite of numerous cardioprotective nutrients and if routinely incorporated in a healthy diet, population risk of CHD would therefore be expected to decrease markedly.     

Phytochemical composition of nuts

Observational studies suggest nut consumption is inversely associated with the incidence of cardiovascular disease and cancer. In addition to being rich in several vitamins and minerals, unsaturated fatty acids, and fiber, tree nuts and peanuts contain numerous phytochemicals that may contribute to promoting health and reducing the risk of chronic disease. While many of these bioactive constituents remain to be fully identified and characterized, broad classes include carotenoids, phenols, and phytosterols. Phytosterols in nuts range from 95-280 mg/100 g. alpha- and beta-Carotene, beta-cryptoxanthin, lutein, and zeaxanthin are found in microg/100 g amounts in some nuts but at 1-3 mg/100 g in pistachios and none at all in Brazils, macadamias, and peanuts. Phenols, including phenolic acids, flavonoids, and stilbenes, are present in nuts. Walnuts are particularly rich in total phenols with 1625 mg gallic acid equivalents/100 g. The stilbene resveratrol is found in peanuts and pistachios at 84 and 115 microg/100 g, respectively. The flavonoid content of nuts as provided in USDA Database for the Flavonoid Content of Selected Foods, lists totals in pecans at 34, almonds at 15, and pistachios and hazelnuts at 12 mg/100 g. Proanthocyanidins are found in almonds, cashews, hazelnuts, pecans, pistachios, peanuts, and walnuts, with concentrations varying from 9-494 mg/100 g. Nut phytochemicals have been associated with numerous bioactivities known to affect the initiation and progression of several pathogenic processes. However, as complete phytochemical profiles are lacking for most nuts, information is limited regarding their bioavailability and metabolism, so further research on this topic is warranted.     

The effect of Korean pine nut oil (PinnoThin™) on food intake, feeding behaviour and appetite: A double-blind placebo-controlled trial

Appetite suppressants may be one strategy in the fight against obesity. This study evaluated whether Korean pine nut free fatty acids (FFA) and triglycerides (TG) work as an appetite suppressant. Korean pine nut FFA were evaluated in STC-1 cell culture for their ability to increase cholecystokinin (CCK-8) secretion vs. several other dietary fatty acids from Italian stone pine nut fatty acids, oleic acid, linoleic acid, alpha-linolenic acid, and capric acid used as a control. At 50 μM concentration, Korean pine nut FFA produced the greatest amount of CCK-8 release (493 pg/ml) relative to the other fatty acids and control (46 pg/ml). A randomized, placebo-controlled, double-blind cross-over trial including 18 overweight post-menopausal women was performed. Subjects received capsules with 3 g Korean pine (Pinus koraiensis) nut FFA, 3 g pine nut TG or 3 g placebo (olive oil) in combination with a light breakfast. At 0, 30, 60, 90, 120, 180 and 240 minutes the gut hormones cholecystokinin (CCK-8), glucagon like peptide-1 (GLP-1), peptide YY (PYY) and ghrelin, and appetite sensations were measured. A wash-out period of one week separated each intervention day. CCK-8 was higher 30 min after pine nut FFA and 60 min after pine nut TG when compared to placebo (p < 0.01). GLP-1 was higher 60 min after pine nut FFA compared to placebo (p < 0.01). Over a period of 4 hours the total amount of plasma CCK-8 was 60% higher after pine nut FFA and 22% higher after pine nut TG than after placebo (p < 0.01). For GLP-1 this difference was 25% after pine nut FFA (P < 0.05). Ghrelin and PYY levels were not different between groups. The appetite sensation "prospective food intake" was 36% lower after pine nut FFA relative to placebo (P < 0.05). This study suggests that Korean pine nut may work as an appetite suppressant through an increasing effect on satiety hormones and a reduced prospective food intake.     

Enrichment of pinolenic acid at the sn-2 position of triacylglycerol molecules through lipase-catalyzed reaction

Abstract

Reports have shown that ?-5 polyunsaturated fatty acids (?-5 PUFA) are enriched at sn-1,3 positions of triacylglycerols (TAG) in pine (Pinus koraiensis) nut oil (Pn). As a major ?-5 PUFA, pinolenic acid (Pi) is about 14.2% in the oil, while the percentage of Pi at the sn-1 and/or sn-3 positions in TAG was found more than 20%. In this current study, the enhancement of Pi at the sn-2 position has been achieved by acyl migration during the lipase-catalyzed inter-esterification between Pn and palm stearin (Ps). After reaction, the proportion of Pi increased at sn-2 positional fatty acid even is similar to that in total fatty acid; for example, in the inter-esterified product of 50:50 (Pn:Ps), the same amount of Pi (7.1%) present was detected both at the sn-2 and sn-1,3 positions. However, the reduction of phytosterols and tocopherols are observed in the inter-esterified products.     

Health benefits of nut consumption

Nuts (tree nuts and peanuts) are nutrient dense foods with complex matrices rich in unsaturated fatty and other bioactive compounds: high-quality vegetable protein, fiber, minerals, tocopherols, phytosterols, and phenolic compounds. By virtue of their unique composition, nuts are likely to beneficially impact health outcomes. Epidemiologic studies have associated nut consumption with a reduced incidence of coronary heart disease and gallstones in both genders and diabetes in women. Limited evidence also suggests beneficial effects on hypertension, cancer, and inflammation. Interventional studies consistently show that nut intake has a cholesterol-lowering effect, even in the context of healthy diets, and there is emerging evidence of beneficial effects on oxidative stress, inflammation, and vascular reactivity. Blood pressure, visceral adiposity and the metabolic syndrome also appear to be positively influenced by nut consumption. Thus it is clear that nuts have a beneficial impact on many cardiovascular risk factors. Contrary to expectations, epidemiologic studies and clinical trials suggest that regular nut consumption is unlikely to contribute to obesity and may even help in weight loss. Safety concerns are limited to the infrequent occurrence of nut allergy in children. In conclusion, nuts are nutrient rich foods with wide-ranging cardiovascular and metabolic benefits, which can be readily incorporated into healthy diets.     

红松仁不饱和脂肪酸对肥胖大鼠肝脏脂肪代谢的影响

目的研究红松仁不饱和脂肪酸对大鼠脂肪代谢的调节作用。方法采用从超临界法提取的红松仁油为原料,用尿素包合法制得不饱和脂肪酸。将大鼠随机分为8组,除1组为基础对照组外,其他7组给予高脂饲料,每周称重一次,建立肥胖模型。基础对照组和肥胖对照组分别灌胃生理盐水(1.2g/kgbw),松仁原油对照组灌胃松仁油(1.2g/kgbw),5个剂量组分别灌胃不饱和脂肪酸0.4、0.8、1.2、1.6和2.0g/kgbw。连续4w后,分别测定大鼠体重、脂/体质量比、血清总胆固醇(TC)、血清总甘油三酯(TG)、高密度脂蛋白(HDL-C)、肝脂酶(HL)活性、脂蛋白脂酶(LPL)活性及肝脏脂褐质(LP)含量。结果与肥胖对照组相比,红松仁不饱和脂肪酸能显著降低大鼠体重、脂体比、TG、LP和TC水平,而HL水平和总脂酶(LA)水平显著提高。结论红松仁不饱和脂肪酸对大鼠脂代谢具有积极的调节作用。     

Other relevant components of nuts: phytosterols, folate and minerals

Nuts contain significant amounts of essential micronutrients that are associated with an improved health status when consumed at doses beyond those necessary to prevent deficiency states. Nuts do not contain cholesterol, but they are rich in chemically related phytosterols, a class of compounds that interfere with intestinal cholesterol absorption and thus help lower blood cholesterol. Nuts also contain folate, a B-vitamin necessary for normal cellular function that plays an important role in detoxifying homocysteine, a sulphur-containing amino acid with atherothrombotic properties that accumulates in plasma when folate status is subnormal. Compared to other common foodstuffs, nuts have an optimal nutritional density with respect to healthy minerals, such as calcium, magnesium and potassium. Like that of most vegetables, the sodium content of nuts is very low. A high intake of calcium, magnesium and potassium, together with a low sodium intake, is associated with protection against bone demineralisation, arterial hypertension, insulin resistance, and overall cardiovascular risk. Phytosterols might justify part of the cholesterol-lowering effect of nut intake beyond that attributable to fatty acid exchange, while the mineral richness of nuts probably contributes to the prevention of diabetes and coronary heart disease observed in epidemiological studies in association with frequent nut consumption.     

桑蚕蛹的脂质营养组成

目的分析桑蚕蛹脂类营养组成,综合评价其营养价值。方法分别采用GC、TLC、HPLC法分析氯仿/甲醇萃取的蚕蛹脂质脂肪酸、生育酚、甾醇、磷脂含量及组成。结果蚕蛹的总脂质含量32.79%,蚕蛹油中最主要的脂肪酸有α-亚麻酸、油酸、棕榈酸、其次为亚油酸和硬脂酸。甾醇中胆固醇含量最高,其次为β-谷甾醇,分别占总甾醇的67.35%、19.21%。菜油甾醇、菜籽甾醇含量甚微。蚕蛹油中总生育酚含量为486mg/kg,其中α-,γ(+β)及δ-生育酚分别占总甾醇的44.85%、44.57%和10.85%.蚕蛹磷脂种类丰富,总磷脂水平为1.17mg/goil,其中磷酯酰胆碱含量最高(41.8%)。结论蚕蛹油含有丰富的功能因子,尤其富含α-亚麻酸、α-生育酚、β-谷甾醇及卵磷脂,是潜在的高营养价值的食用油。     

Nuts: Natural Pleiotropic Nutraceuticals

Common nuts (tree nuts and peanuts) are energy-dense foods that nature has gifted with a complex matrix of beneficial nutrients and bioactives, including monounsaturated and polyunsaturated fatty acids, high-quality protein, fiber, non-sodium minerals, tocopherols, phytosterols, and antioxidant phenolics. These nut components synergize to favorably influence metabolic and vascular physiology pathways, ameliorate cardiovascular risk factors and improve cardiovascular prognosis. There is increasing evidence that nuts positively impact myriad other health outcomes as well. Nut consumption is correlated with lower cancer incidence and cancer mortality, and decreased all-cause mortality. Favorable effects on cognitive function and depression have also been reported. Randomized controlled trials consistently show nuts have a cholesterol-lowering effect. Nut consumption also confers modest improvements on glycemic control, blood pressure (BP), endothelial function, and inflammation. Although nuts are energy-dense foods, they do not predispose to obesity, and in fact may even help in weight loss. Tree nuts and peanuts, but not peanut butter, generally produce similar positive effects on outcomes. First level evidence from the PREDIMED trial shows that, in the context of a Mediterranean diet, consumption of 30 g/d of nuts (walnuts, almonds, and hazelnuts) significantly lowered the risk of a composite endpoint of major adverse cardiovascular events (myocardial infarction, stroke, and death from cardiovascular disease) by ≈30% after intervention for 5 y. Impressively, the nut-supplemented diet reduced stroke risk by 45%. As they are rich in salutary bioactive compounds and beneficially impact various health outcomes, nuts can be considered natural pleiotropic nutraceuticals.     

Nutritional and biochemical aspects of the hypolipidemic action of rice bran oil: a review.

In this paper, we review the effects of rice bran oil (RBO), an unconventional oil recently introduced onto the Indian market for human use. RBO contains oleic acid (38.4%), linoleic acid (34.4%), and linolenic acid (2.2%) as unsaturated fatty acids, and palmitic (21.5%) and stearic (2.9%) acids as saturated fatty acids. The unsaponifiable fraction (4.2%) has total tocopherols (81.3 mg%), gamma-oryzanol (1.6%), and squalene (320 mg%). Oryzanol is a mixture of ferulic acid esters of triterpene alcohols such as cycloartenol (CA) (106 mg%) and 24-methylene cycloartanol (494 mg%). Studies on experimental rats demonstrated a hypolipidemic effect of RBO. The unsaponifiable fraction of RBO lowers cholesterol levels. Feeding phytosterols, CA, and 24-methylene cycloartanol in amounts present in RBO to hypercholesterolemic rats for 8 weeks indicates that CA alone reduces cholesterol and triglyceride levels significantly. Endogenous sterol excretion increases in animals given CA. The accumulation of CA in the liver inhibits cholesterol esterase activity, which in turn leads to reduction in circulating cholesterol levels. CA is structurally similar to cholesterol and may compete with the binding sites of cholesterol and sequestrate cholesterol, which is metabolized to its derivatives. RBO, which is rich in tocopherols and tocotrienols, may improve oxidative stability. Tocotrienols inhibit HMG CoA reductase, resulting in hypocholesterolemia. The hypolipidemic effect of RBO has also been established in human subjects. Thus, RBO could be a suitable edible oil for patients with hyperlipidemia.     

Trace nutrients. Selenium in British food

1. The amount of selenium in nationally representative samples of prepared and cooked groups of foods, and in a variety of raw individual foods, was determined fluorimetrically. 2. The average British diet was calculated to provide approximately 60 microgram Se/d, of which half was derived from cereals and cereal products and another 40% from meat and fish. Milk, table fats, fruit and vegetables provided little or no Se. 3. Individual foods which were particularly rich in Se (greater than 0.2 mg/kg) included 'bread-making' and wholemeal flours, kidney, fatty fish, brazil nuts (Bertholletia excelsa) and several other varieties of nut. In contrast, breast milk and other foods for babies (except some cereal products) contained little Se. 4. The total intake, and the amounts of Se in major foods, were lower than in most other studies. This is probably the result of the comparatively low levels of this element in British soil.     

Components of olive oil and chemoprevention of colorectal cancer

Olive oil contains a vast range of substances such as monounsaturated free fatty acids (e.g., oleic acid), hydrocarbon squalene, tocopherols, aroma components, and phenolic compounds. Higher consumption of olive oil is considered the hallmark of the traditional Mediterranean diet, which has been associated with low incidence and prevalence of cancer, including colorectal cancer. The anticancer properties of olive oil have been attributed to its high levels of monounsaturated fatty acids, squalene, tocopherols, and phenolic compounds. Nevertheless, there is a growing interest in studying the role of olive oil phenolics in carcinogenesis. This review aims to provide an overview of the relationship between olive oil phenolics and colorectal cancer, in particular summarizing the epidemiologic, in vitro, cellular, and animal studies on antioxidant and anticarcinogenic effects of olive oil phenolics.