Mediterranean Diet and Olive Oil Consumption—Estimations of Daily Intake of Antioxidants from Virgin Olive Oil and Olives

Summary ........................................................................................................................................ 201 10.1 Introduction .........................................................................................................................202 10.2 Phenolic Compounds ..........................................................................................................202 10.3 Squalene ..............................................................................................................................203 10.4 Pigments ..............................................................................................................................203 10.5 Tocopherols .........................................................................................................................204 10.6 Estimation of Intake of Antioxidant Compounds via Virgin Olive Oil and Table

Olives by the Greek Population ..........................................................................................204 10.7 Comments ...........................................................................................................................206 References ......................................................................................................................................207