Olive Oil and Health: Bioactive Constituents, Antioxidant Properties and Clinical Implications

Mediterranean countries have lower rates of mortality from cardiovascular disease and cancer than other European countries. Olive oil is the major source of dietary fat in the Mediterranean diet, and its regular consumption is thought to have various beneficial effects on human health. The biological features ascribed to olive oil consumption are associated in part to its phenolics constituents, and mainly linked to the direct or indirect antioxidant activity of olive oil phenolics and other components such as oleic acid and squalene. The major phenolic compounds identified and quantified in olive oil belong to three groups which all of them have potent antioxidant properties; simple phenols (hydroxytyrosol, tyrosol), secoiridoids (oleuropein) and the lignans. Among these substances the last two classes include the most concentrate phenols of virgin olive oil. As observed in traditional Mediterranean populations, it has been confirmed that extra virgin olive oil is beneficial when consumed properly. Many evidence indicates, however, that olive oil and its components contribute significantly to the health benefits of the Mediterranean diet, with more of an effect on prevention than treatment. This paper summarizes the evidence supporting the potentially beneficial effects of olive oil phenolics and other bioactive components.