Extra Virgin Olive Oil: Lesson from Nutrigenomics

Abstract

Extra virgin olive oil (EVOO) consumption has a beneficial effect on human health, especially for prevention of cardiovascular disease and metabolic disorders. Here we underscore the peculiar importance of specific cultivars used for EVOO production since biodiversity among cultivars in terms of fatty acids and polyphenols content could differently impact on the metabolic homeostasis. In this respect, the nutrigenomic approach could be very useful to fully dissect the pathways modulated by different EVOO cultivars in terms of mRNA and microRNA transcriptome. The identification of genes and miRNAs modulated by specific EVOO cultivars could also help to discover novel nutritional biomarkers for prevention and/or prognosis of human disease. Thus, the nutrigenomic approach depicts a novel scenario to investigate if a specific EVOO cultivar could have a positive effect on human health by preventing the onset of cardiovascular disease and/or chronic inflammatory disorders also leading to cancer.

Wide Biological Role of Hydroxytyrosol: Possible Therapeutic and Preventive Properties in Cardiovascular Diseases

“…A large number of studies have clearly established that the Mediterranean (Med) diet is the cornerstone of CVD prevention. In Med diet, virgin olive oil (VOO) and extra-virgin olive oil (EVOO) are the major sources of fat and active phenolic compounds, responsible for the minor mortality and morbidity noted in people on such a diet [ 1 , 6 , 7 ]. Besides high levels of monounsaturated fatty acids (MUFA), VOO and mostly EVOO contain several minor phenolic components with biological properties, such as the ability of modulating biomarkers involved in pathways implicated in the development of atherosclerosis.…”

Health Benefits of Extra Virgin Olive Oil

“…In this context, the European Food Safety Authority (EFSA) in 2011 has approved a health claim stating that the dietary intake of VOO's polyphenols is able to protect blood lipids from oxidative damage. However, in order this claim to be valid, 5 mg/day of hydroxytyrosol and its derivatives should be consumed (Commission Regulation, EU, 432/2012) [16,[42][43][44].…”

Iron-Enriched Nutritional Supplements for the 2030 Pharmacy Shelves

“…Foods rich in unsaturated fatty acids, like extra virgin olive oil, even if correlated to benefic effects in different pathological conditions [118][119][120], seem to produce negative effects on iron absorption. A study conducted on rats showed that unsaturated and polyunsaturated fatty acids influence negatively iron bioavailability, its absorption, and its utilization by the animals when compared to saturated fatty acids [121].…”