Skip to main content
SpringerLink
Log in

Virgin olive oil: a key healthy component of the Mediterranean diet

  • Review
  • Published:
Mediterranean Journal of Nutrition and Metabolism

Abstract

Oxidative stress is in the basis of some diseases such as atherosclerosis, and is considered to be very important from the point of view of ageing. Biological membranes are very sensitive to oxidative stress because the presence of carbon-carbon double bonds in the lipid tails of their phospholipids. The type of dietary fat influences several biochemical parameters at the membrane level because membranes adapt their lipid composition to some extent in response to dietary fat. It is well know that dietary fat may modulate membrane susceptibility to oxidation, thus probably affecting in a direct or indirect way the susceptibility to oxidative stress-related phenomena. In this review we summarize more than 15 years of research on the role of dietary fat, namely virgin olive oil, from the point of view of mitochondrial oxidative stress, ageing and atherosclerosis prevention.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Halliwell B, Gutteridge JMC (1999) Free radicals in biology and medicine, 3rd edn. Oxford University Press, Oxford

    Google Scholar 

  2. Cadenas E, Davies KJA (2000) Mitochondrial free radical generation, oxidative stress and aging. Free Radic Biol Med 29:222–230

    Article  CAS  Google Scholar 

  3. Cross AR, Jones OT (1991) Enzymic mechanisms of superoxide production. Biochim Biophys Acta 1057:281–298

    Article  CAS  Google Scholar 

  4. Montine TJ, Neely MD, Quinn JF et al (2002) Lipid peroxidation in aging brain and Alzheimer’s disease. Free Radic Biol Med 33:620–626

    Article  CAS  Google Scholar 

  5. Esterbauer H, Schaur RJ, Zollner H (1991) Chemistry and biochemistry of 4-hydroxynonenal, malondialdehyde and related aldehydes. Free Radic Biol Med 11:81–128

    Article  CAS  Google Scholar 

  6. Bohr VA, Anson RM (1999) Mitochondrial DNA repair pathways. J Bioenerg Biomembr 31:391–398

    Article  CAS  Google Scholar 

  7. Mataix J, Quiles JL, Huertas JR et al (1998) Tissue specific interactions of exercise, dietary fatty acids, and vitamin E in lipid peroxidation. Free Radic Biol Med 24:511–521

    Article  CAS  Google Scholar 

  8. Quiles JL, Huertas JR, Mañas M et al (1999) Physical exercise affects the lipid profile of mitochondrial membranes in rats fed with virgin olive oil or sunflower oil. Br J Nutr 81:21–24

    CAS  Google Scholar 

  9. Huertas JR, Battino M, Lenaz G et al (1991) Changes in mitochondrial and microsomal rat liver coenzyme Q9 and Q10 content induced by dietary fat and endogenous lipid peroxidation. FEBS Lett 287:89–92

    Article  CAS  Google Scholar 

  10. Quiles JL, Ramírez-Tortosa MC, Ibáñez S et al (1999) Vitamin E supplementation increases the stability and the in vivo antioxidant capacity of refined olive oil. Free Radic Res 31:S129–S135

    Article  CAS  Google Scholar 

  11. Ochoa-Herrera JJ, Huertas JR, Quiles JL et al (2001) Dietary oils high in oleic acid, but with different non-glyceride contents, have different effects on lipid profiles and peroxidation in rabbit hepatic mitochondria. J Nutr Biochem 12:357–364

    Article  CAS  Google Scholar 

  12. Battino M, Ferreiro MS, Littarru G et al (2002) Structural damage induced by peroxidation could account for functional impairment of heavy synaptic mitochondria. Free Radic Res 36:479–484

    Article  CAS  Google Scholar 

  13. Huertas JR, Battino M, Mataix FJ et al (1991) Cytochrome oxidase induction after oxidative stress induced by adriamycin in liver of rats fed with dietary olive oil. Biochem Biophys Res Commun 181:375–382

    Article  CAS  Google Scholar 

  14. Quiles JL, Huertas JR, Mañas M et al (2001) Dietary fat type and regular exercise affect mitochondrial composition and function depending on specific tissue in rat. J Bioenerg Biomembr 33:127–143

    Article  CAS  Google Scholar 

  15. Quiles JL, Huertas JR, Mañas M et al (1999) Oxidative stress induced by exercise and dietary fat modulates the coenzyme Q and vitamin A balance between plasma and mitochondria. Int J Vitam Nutr Res 69:243–249

    Article  CAS  Google Scholar 

  16. Quiles JL, Martínez E, Ibáñez S et al (2002) Ageing-related tissue-specific alterations in mitochondrial composition and function are modulated by dietary fat type in the rat. J Bioenerg Biomembr 34:517–524

    Article  CAS  Google Scholar 

  17. Ramírez-Tortosa MC, López-Pedrosa JM, Suarez A et al (1999) Olive oil and fish oil enriched diets modify plasma lipids and susceptibility of low density lipoprotein to oxidative modification in free-living male patients with peripheral vascular disease: the Spanish Nutrition Study. Br J Nutr 82:31–39

    Google Scholar 

  18. Battino M, Quiles JL, Huertas JR et al (2002) Feeding fried oil changes antioxidant and fatty acid pattern of rat and affects rat liver mitochondrial respiratory chain components. J Bioenerg Biomembr 34:127–134

    Article  CAS  Google Scholar 

  19. Ochoa JJ, Quiles JL, Ramirez-Tortosa MC et al (2002) Dietary oils high in oleic acid but with different unsaponifiable fraction contents have different effects in fatty acid composition and peroxidation in rabbit LDL. Nutrition 18:60–65

    Article  CAS  Google Scholar 

  20. Quiles JL, Huertas JR, Battino M et al (2002) Antioxidant nutrients and adriamycin toxicity. Toxicology 180:79–95

    Article  CAS  Google Scholar 

  21. Feinstein E, Canaani E, Weiner LM (1993) Dependence of nucleic acid degradation on in situ free-radical production by adriamycin. Biochemistry 32:13156–13161

    Article  CAS  Google Scholar 

  22. Huertas JR, Battino M, Barzanti V et al (1992) Mitochondrial and microsomal cholesterol mobilization after oxidative stress induced by adriamycin in rats fed with dietary olive and corn oil. Life Sci 50:2111–2188

    Article  CAS  Google Scholar 

  23. Mataix J, Mañas M, Quiles JL et al (1997) Coenzyme Q content depends upon oxidative stress and dietary fat unsaturation.Mol Aspects Med 18:S129–S135

    Article  CAS  Google Scholar 

  24. Goormaghtigh E, Ruysschaert JM (1984) Anthracycline glycosidemembrane interactions. Biochim Biophys Acta 779:271–288

    CAS  Google Scholar 

  25. Mataix J (2001) Aceite de oliva virgen: nuestro patrimonio alimentario. Universidad de Granada y PULEVA Food, Granada

    Google Scholar 

  26. Quiles JL, Ramírez-Tortosa MC, Huertas JR et al (1999) Olive oil supplemented with vitamin E affects mitochondrial coenzyme Q levels in liver of rats after an oxidative stress induced by adriamycin. Biofactors 9:331–336

    CAS  Google Scholar 

  27. Quiles JL, Huertas JR, Battino M et al (2002) The intake of fried virgin olive oil or sunflower oils differentially induces oxidative stress in rat liver microsomes. Br J Nutr. 88:57–65

    Article  CAS  Google Scholar 

  28. Higashi Y, Yoshizyumi M (2004) Exercise and endothelial function: role of endothelium-derived nitric oxide and oxidative stress in healthy subjects and hypertensive patients. Pharmacol Ther 102:87–96

    Article  CAS  Google Scholar 

  29. Quiles JL, Huertas JR, Mañas M et al (1994) Peroxidative extent and coenzyme Q levels in the rat: influence of physical training and dietary fats. Mol Aspects Med 15:S89–S95

    Article  CAS  Google Scholar 

  30. Quiles JL, Huertas JR, Mañas M et al (1998) Plasma antioxidants are strongly affected by iron-induced lipid peroxidation in rats subjected to physical exercise and different dietary fats. Biofactors 8:119–127

    CAS  Google Scholar 

  31. Barja G (2002) Rate of generation of oxidative stress-related damage and animal longevity. Free Radic Biol Med 33:1167–1172

    Article  CAS  Google Scholar 

  32. Salvioli S, Bonafè M, Capri M et al (2001) Mitochondria, aging and longevity-a new perspective. FEBS Lett 492:9–13

    Article  CAS  Google Scholar 

  33. Van Remmen H, Richardson A (2001) Oxidative damage to mitochondria and aging. Exp Gerontol 36:957–968

    Article  CAS  Google Scholar 

  34. Chevanne M, Caldini R, Tombaccini D et al (2003) Comparative levels of DNA breaks and sensitivity to oxidative stress in aged and senescent human fibroblasts: a distinctive pattern for centenarians. Biogerontology 4:97–104

    Article  CAS  Google Scholar 

  35. Kang CM, Kristal BS, Yu BP (1998) Age-related mitochondrial DNA deletions: effect of dietary restriction. Free Radic Biol Med 24:148–154

    Article  CAS  Google Scholar 

  36. Mancini M, Parillo M, Rivellese A (1995) Nutrition and cardiovascular risk: the Mediterranean experience. Acta Cardiol 44:466–467

    Google Scholar 

  37. Kris-Etherton PM, Pearson TA, Wan Y et al (1999) High-monounsaturated fatty acid diets lower both plasma cholesterol and triacylglycerol concentrations. Am J Clin Nutr 70:1009–1015

    CAS  Google Scholar 

  38. Caruso D, Visioli F, Patelli R et al (2001) Urinary excretion of olive oil phenols and their metabolites in humans. Metabolism 50:1426–1428

    Article  CAS  Google Scholar 

  39. Visioli F, Caruso D, Plasmati E et al (2001) Hydroxytyrosol, as a component of olive mill waste water, is dose-dependently absorbed and increases the antioxidant capacity of rat plasma. Free Radic Res 34:301–305

    Article  CAS  Google Scholar 

  40. Miro-Casas E, Covas MI, Fito M et al (2003) Tyrosol and hydroxytyrosol are absorbed from moderate and sustained doses of virgin olive oil in humans. Eur J Clin Nutr 57:186–190

    Article  CAS  Google Scholar 

  41. Ramirez-Tortosa MC, Suarez A, Gomez MC et al (1999) Effect of extra-virgin olive oil and fish-oil supplementation on plasma lipids and susceptibility of low-density lipoprotein to oxidative alteration in free-living Spanish male patients with peripheral vascular disease. Clin Nutr 18:167–174

    Article  CAS  Google Scholar 

  42. Ramirez-Tortosa MC, Aguilera CM, Quiles JL et al (1998) Influence of dietary lipids on lipoprotein composition and LDL Cu(2+)-induced oxidation in rabbits with experimental atherosclerosis. Biofactors 8:79–85

    CAS  Google Scholar 

  43. Baroni SS, Amelio M, Sangiorfi Z et al (1999) Solid monounsaturated diet lowers LDL unsaturation trait and oxidisability in hypercholesterolemic (type II) patients. Free Radic Res 30:275–285

    Article  CAS  Google Scholar 

  44. Ramirez-Tortosa MC, Urbano G, Lopez-Jurado M et al (1999) Extra-virgin olive oil increases the resistance of LDL to oxidation more than refined olive oil in free-living men with peripheral vascular disease. J Nutr 129:2177–2183

    CAS  Google Scholar 

  45. Nicolaiew N, Lemort N, Adorni L et al (1998) Comparison between extra virgin olive oil and oleic acid rich sunflower oil: effects on postprandial lipemia and LDL susceptibility to oxidation. Ann Nutr Metab 42:251–260

    Article  CAS  Google Scholar 

  46. Fito M, Gimeno E, Covas MI et al (2002) Postprandial and shortterm effects of dietary virgin olive oil on oxidant/antioxidant status. Lipids 37:245–251

    Article  CAS  Google Scholar 

  47. Coni E, Di Benedetto R, Di Pasquale M et al (2000) Protective effect of oleuropein, an olive oil biophenol, on low density lipoprotein oxidizability in rabbits. Lipids 35:45–54

    Article  CAS  Google Scholar 

  48. Visioli F, Bellomo G, Montedoro G et al (1995) Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents. Atherosclerosis 117:25–32

    Article  CAS  Google Scholar 

  49. Covas MI, Fito M, Lamuela-Raventos RM et al (2000) Virgin olive oil phenolic compounds: binding to human low density lipoprotein (LDL) and effect on LDL oxidation. Int J Clin Pharmacol Res 20:49–54

    CAS  Google Scholar 

  50. Oubina P, Sanchez-Muniz FJ, Rodenas S, Cuesta C (2001) Eicosanoid production, thrombogenic ratio, and serum and LDL peroxides in normo-and hypercholesterolaemic post-menopausal women consuming two oleic acid-rich diets with different content of minor components. Br J Nutr 85:41–47

    Article  CAS  Google Scholar 

  51. Visioli F, Caruso D, Galli C, Viappiani S et al (2000) Olive oils rich in natural catecholic phenols decrease isoprostane excretion in humans. Biochem Biophys Res Commun 278:797–799

    Article  CAS  Google Scholar 

  52. Aguilera CM, Ramirez-Tortosa MC, Mesa MD et al (2002) Sunflower, virgin-olive and fish oils differentially affect the progression of aortic lesions in rabbits with experimental atherosclerosis. Atherosclerosis 162:335–344

    Article  CAS  Google Scholar 

  53. Masella R, Vari R, D’Archivio M, Di Benedetto R et al (2004) Extra virgin olive oil biophenols inhibit cell-mediated oxidation of LDL by increasing the mRNA transcription of glutathione-related enzymes. J Nutr 134:785–791

    CAS  Google Scholar 

  54. Patrono C, FitzGerald GA (1997) Isoprostanes: potential markers of oxidant stress in atherothrombotic disease. Arterioscler Thromb Vasc Biol 17:2309–2315

    CAS  Google Scholar 

  55. Newby AC, Zaltsman AB (1999) Fibrous cap formation or destruction-the critical importance of vascular smooth muscle cell proliferation, migration and matrix formation. Cardiovasc Res 41:345–360

    Article  CAS  Google Scholar 

  56. Chait A, Wight TN (2000) Interaction of native and modified low-density lipoproteins with extracellular matrix. Curr Opin Lipidol 11:457–463

    Article  CAS  Google Scholar 

  57. Song L, Xu M, Lopes-Virella MF, Huang Y (2001) Quercetin inhibits matrix metalloproteinase-1 expression in human vascular endothelial cells through extracellular signal-regulated kinase. Arch Biochem Biophys 391:72–78

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Physiology, Institute of Nutrition and Food Technology, University of Granada, C/ Ramón y Cajal 4, 18071, Granada, Spain

    José Mataix & José L. Quiles

  2. Institute of Biochemistry, Faculty of Medicine, Università Politecnica delle Marche, Ancona, Italy

    Maurizio Battino & Enrico Bertoli

  3. Department of Biochemistry and Molecular Biology II, Institute of Nutrition and Food Technology, University of Granada, Granada, Spain

    M. Carmen Ramirez-Tortosa

Authors
  1. José Mataix
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Maurizio Battino
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. M. Carmen Ramirez-Tortosa
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Enrico Bertoli
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. José L. Quiles
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to José L. Quiles.

About this article

Cite this article

Mataix, J., Battino, M., Ramirez-Tortosa, M.C. et al. Virgin olive oil: a key healthy component of the Mediterranean diet. Mediterr J Nutr Metab 1, 69–75 (2008). https://doi.org/10.1007/s12349-008-0012-5

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12349-008-0012-5

Keywords

Search

Navigation