Virgin olive oil in preventive medicine: From legend to epigenetics

Abstract

Among vegetable oils, extra virgin olive oil (EVOO) has nutritional and sensory characteristics that make it unique and a basic component of the Mediterranean diet. EVOO has always been used over the centuries for its preventive and therapeutic properties, as well as precious and valuable dietary lipidic condiment. Benefic effects of a diet rich in EVOO on the human health, especially in prevention and/or reduction of hypercholesterolaemia, serum lipoprotein levels and atherosclerosis, hypertension, cardiovascular diseases and thrombotic risk, oxidation and oxidative stress, obesity and type 2 diabetes, inflammatory processes and cancer are discussed in these review. Recent studies suggest also its role in regulating the sense of satiety. The chemical compounds of EVOO that may contribute to its overall therapeutic characteristics, the epigenetic and physiological mechanisms involved are focused, taking into account the most important studies in the literature of the last years.Practical applications: Many studies on various aspects of nutrition indicated that many human diseases are influenced by lifestyle, in which the diet has an important aspect. The use of extra virgin olive oil is especially important from early childhood and throughout adult life to contribute to hinder the aging process. The importance of preventive and sometimes curative action, carried out by its various components in several pathological conditions has emerged from clinical, experimental, and epidemiological studies which, in many cases, are accompanied by indisputable scientific evidences. Taking into account the most important studies in the literature of the last years, the chemical compounds of extra virgin olive oil and the physiological mechanisms involved in their curative/health effects are the focus of this article.

Tomato seed oil for edible use: Cold break, hot break, and harvest year effects

“…The SFA ranged from 18.98% in Pom‐2014 to 22.50% in P‐F‐2012 (Table ). Today, it is well known that saturated fat intake, especially when high, can cause postprandial hyperlipaemia and hypercolesterolemia, increasing the level of total triglycerides, in particular those having an intestinal origin rather than hepatic (Caramia, Gori, Valli, & Cerretani, ). The studied TSO showed a SFA content similar to olive oil (Ceci & Carelli, ; Louadj & Giuffrè, ; Rondanini, Castro, Searles, & Rousseaux, ).…”

Olive oil bioactives protect pigs against experimentally-induced chronic inflammation independently of alterations in gut microbiota

“…Fruits and leaves of the olive oil tree ( Olea europaea L.) contain significant amounts of hydrophilic and lipophilic bioactives including flavones, phenolic acids, phenolic alcohols, secoiridoids and hydroxycinnamic acid derivates [11; 12; 13; 14; 15]. As a result of their anti-inflammatory, antioxidant, and antimicrobial actions, olive-derived plant bioactives have been shown to cause several beneficial effects under pathological conditions [16; 17; 18; 19; 20], which renders them promising feed additives.…”

Oleocanthal, a Phenolic Derived from Virgin Olive Oil: A Review of the Beneficial Effects on Inflammatory Disease

“…Throughout history VOO has been recognized as valuable pharmacological agent in the hands of ancient Greek doctors [14]. Hippocrates mentions approximately 60 health conditions where VOO use can be beneficial, for example many skin conditions, wounds and burns, amongst others.…”