Abstract
Olive oil (OO) is the most representative food of the traditional Mediterranean Diet
(MedDiet). Increasing evidence suggests that monounsaturated fatty acids (MUFA) as
a nutrient, OO as a food, and the MedDiet as a food pattern are associated with a
decreased risk of cardiovascular disease, obesity, metabolic syndrome, type 2 diabetes
and hypertension. A MedDiet rich in OO and OO per se has been shown to improve cardiovascular
risk factors, such as lipid profiles, blood pressure, postprandial hyperlipidemia,
endothelial dysfunction, oxidative stress, and antithrombotic profiles. Some of these
beneficial effects can be attributed to the OO minor components. Therefore, the definition
of the MedDiet should include OO. Phenolic compounds in OO have shown antioxidant
and anti-inflammatory properties, prevent lipoperoxidation, induce favorable changes
of lipid profile, improve endothelial function, and disclose antithrombotic properties.
Observational studies from Mediterranean cohorts have suggested that dietary MUFA
may be protective against age-related cognitive decline and Alzheimer's disease. Recent
studies consistently support the concept that the OO-rich MedDiet is compatible with
healthier aging and increased longevity. In countries where the population adheres
to the MedDiet, such as Spain, Greece and Italy, and OO is the principal source of
fat, rates of cancer incidence are lower than in northern European countries. Experimental
and human cellular studies have provided new evidence on the potential protective
effect of OO on cancer. Furthermore, results of case-control and cohort studies suggest
that MUFA intake including OO is associated with a reduction in cancer risk (mainly
breast, colorectal and prostate cancers).
Keywords
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Article info
Publication history
Published online: March 22, 2010
Accepted:
December 14,
2009
Received in revised form:
December 13,
2009
Received:
August 13,
2009
Identification
Copyright
© 2009 Elsevier B.V. Published by Elsevier Inc. All rights reserved.
