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Olive Oil as a Functional Food: Nutritional and Health Benefits

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Handbook of Olive Oil

Abstract

With different degrees of evidence, many of the health-promoting effects of the Mediterranean diet have been attributed to olive oil consumption. Apart from oleic acid, the particular minor components present in olive oil, such as hydrocarbons, tocopherols, fatty alcohols, triterpenic compounds, and polyphenols, some of which are known to be anti-inflammatory, make it the quintessential functional food. The World Health Organization (WHO) statistics (1960–1990) indicate that life expectancy increased in Mediterranean countries compared to that in more developed Western countries, an effect that was related to adherence to the Mediterranean diet, and it is highly likely that olive oil is at least partly responsible.

The cardioprotective effects of the Mediterranean diet were first linked to olive oil consumption in the Seven Countries Study. Since then, a wealth of evidence has shown that a number of contributory causes of myocardial infarction, including atherosclerosis development, hypertension, and hemostasis, are influenced by dietary olive oil in a beneficial way and that micronutrients present in the oil may be important for some of these effects. There is also evidence to implicate olive oil consumption in the relationship between adherence to the Mediterranean diet and a reduction in the incidence of Alzheimer’s and Parkinson’s diseases, although the evidence is less clear in the latter case. Moreover, epidemiological data suggest an inverse correlation between regular consumption of olive oil and cancer risk, and this is supported by animal studies.

Although the mechanisms by which olive oil and its components exert these effects are only just beginning to be addressed, the mounting evidence indicating their anti-inflammatory and antioxidant effects are likely to be the key elements, as inflammation and oxidation are commonly found during the initiation or progression of the many different pathologies in which olive oil has been found to be beneficial.

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  1. Instituto de la Grasa (CSIC), Av. Padre García Tejero, 4, Sevilla, 41012, Spain

    Javier S. Perona

  2. Royal Veterinary College, Royal College St, London, NW10TU, UK

    Kathleen M. Botham

Authors
  1. Javier S. Perona
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  2. Kathleen M. Botham
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Correspondence to Javier S. Perona .

Editor information

Editors and Affiliations

  1. Instituto de la Grasa Spanish National Research Council, Seville, Spain

    Ramón Aparicio

  2. Cardiff University School of Biosciences, Cardiff, United Kingdom

    John Harwood

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© 2013 Springer Science+Business Media New York

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Perona, J.S., Botham, K.M. (2013). Olive Oil as a Functional Food: Nutritional and Health Benefits. In: Aparicio, R., Harwood, J. (eds) Handbook of Olive Oil. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-7777-8_18

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