Olive Oil: Chemical composition and health benefits
Abstract
Adherence to a Mediterranean diet, of which olive oil is the main fat source, is associated with a lower risk of cardiovascular and neurodegenerative diseases, diabetes, and cancer. Olive oil contains several bioactive constituents, including phenolic compounds, tocopherols, and fatty acids, that possess various bioactivities such as anti-inflammatory, antimicrobial, antioxidant, anticancer, neuroprotective, and thus it benefits human health through multiple ways as it can prevent the development of various diseases and improve the general clinical picture of patients. Oleic acids and phenolic compounds have been found to reduce low-density lipoproteins (LDL) and triglyceride concentrations while they are increasing high-density lipoprotein (HDL) concentrations, showing thus a cardioprotective effect that prevents the development of atherosclerosis and cardiovascular diseases. Phenolic compounds and tocopherols, acting as free radical scavengers, prevent the development of several types of cancer, diabetes mellitus, Parkinson’s disease (PD) and Alzheimer’s disease (AD). Due to their antimicrobial, and anti-inflammatory properties, the phenolic compounds of olive oil exhibit potent microbiostatic/microbicidal activities while also reducing infections caused by microbes. Safety tests that have been carried out showed that daily olive oil consumption, while caloric intake factor is taken into account, is safe, indicating that olive oil can be used in order to prevent various diseases development and improve general health and clinical picture of patients.
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Published
2023-12-19
How to Cite
PANOURGIAS, Ioannis; STEFANOU, Valentina; LOUGOVOIS, Vladimiros.
Olive Oil: Chemical composition and health benefits.
Journal of Advanced Research in Applied Chemistry and Chemical Engineering, [S.l.], v. 6, n. 2, p. 25-36, dec. 2023.
Available at: <http://thejournalshouse.com/index.php/Journal-Chemistry-ChemEng/article/view/902>. Date accessed: 19 apr. 2025.
Section
Review Artcile
