Olive Oil Phenols and Their Potential Effects on Human Health

Abstract

Olive oil is the fat of choice in the Mediterranean area, where the diet has been associated with a lower incidence of coronary heart disease and certain cancers. Phenols in extra virgin olive oil are responsible for its peculiar pungent taste and for its high stability. Recent findings demonstrate that olive oil phenolics inhibit oxidation of low-density lipoproteins (the most atherogenic ones) and possess other potent biological activities that if demonstrated in vivo, could partially account for the observed healthful effects of diets that include high-quality olive oil and other foods rich in flavonoids and phenols. Keywords: Olive oil; phenols; atherosclerosis; Mediterranean diet; antioxidants; free radicals