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Olive Oil and Health Effects

  • Reference work entry
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Bioactive Molecules in Food

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

Beneficial health effects of olive oil and its phenolics are presented in light of the Mediterranean diet (MD), which is characterized by (1) a high intake of cereals, vegetables including leafy greens, legumes, nuts, and fruit; (2) a moderate intake of poultry, fish, eggs, milk and dairy products, as well as a regular but moderate ethanol consumption (generally in the form of wine during meals); and (3) a low intake of red and processed meat and industrial confectionary. Olive oil (OO) is the main fat used in all preparations of the MD. The health benefits of consuming OO have been known since antiquity and were traditionally attributed to its high MUFA content, mainly oleic acid. A large number of epidemiological and laboratory studies suggest beneficial and protective effects of OO in reduced risk of suffering cardiovascular disease (CVD) and cerebrovascular diseases, diabetes mellitus, metabolic syndrome, certain cancers, and neurodegenerative diseases. Potential effects of OO on various diseases-related parameters are discussed in relation to OO and its phenolics.

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Abbreviations

CRP:

C-reactive protein

EFSA:

European Food Safety Agency

GcMAF:

Gc protein-derived macrophage activating factor

HDL:

High-density lipoprotein

ICAM-1:

Intercellular adhesion molecule-1

IL:

Interleukin

LDL:

Low-density lipoprotein

MD:

Mediterranean diet

MUFA:

Monounsaturated fatty acid

OO:

Olive oil

OOPC:

Olive oil phenolic compound

PUFA:

Polyunsaturated fatty acid

SFA:

Saturated fatty acid

VCAM-1:

Vascular cell adhesion molecule-1

VOO:

Virgin olive oil

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Acknowledgments

This work was supported by: Agència de Gestió d’Ajuts Universitaris i de Recerca (2014-SGR-240), Instituto de Salud Carlos III (CB06/03/0028, JR14/00008, JR17/00022, CD17/00122, and CES12/025), and the Spanish Ministry of Education, Culture and Sport (FPU12/01318). The CIBER de Fisiopatología de la Obesidad y Nutrición (CIBEROBN) is an initiative of the Instituto de Salud Carlos III.

Author information

Author notes

  1. Olga Castañer and Montserrat Fitó have contributed equally to this work.

Authors and Affiliations

  1. Cardiovascular Risk and Nutrition Research Group (CARIN), Hospital del Mar Medical Research Institute (IMIM), Barcelona, Spain

    Álvaro Hernáez, Julieta Valussi, Alejandra Pérez-Vega, Olga Castañer & Montserrat Fitó

  2. CIBER of the Physiopathology of Obesity and Nutrition (CIBEROBN), Institut Hospital del Mar d’Investigacions Mediques (IMIM), Barcelona, Spain

    Álvaro Hernáez, Julieta Valussi, Alejandra Pérez-Vega, Olga Castañer & Montserrat Fitó

Authors
  1. Álvaro Hernáez
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  2. Julieta Valussi
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  3. Alejandra Pérez-Vega
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  4. Olga Castañer
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  5. Montserrat Fitó
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Corresponding author

Correspondence to Montserrat Fitó .

Editor information

Editors and Affiliations

  1. Faculty of Pharmaceutical Sciences, Institute of Vine and Wine Sciences, University of Bordeaux, Villenave d’Ornon, France

    Jean-Michel Mérillon

  2. Department of Botany, University College of Science, M. L. Sukhadia University, Udaipur, Rajasthan, India

    Kishan Gopal Ramawat

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Hernáez, Á., Valussi, J., Pérez-Vega, A., Castañer, O., Fitó, M. (2019). Olive Oil and Health Effects. In: Mérillon, JM., Ramawat, K.G. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-78030-6_33

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