Minor Components of Olive Oil: Evidence to Date of Health Benefits in Humans

Authors: Covas, María-Isabel; Ruiz-Gutiérrez, Valentina; De La Torre, Rafael; Kafatos, Anthony; Lamuela-Raventós, Rosa M.; Osada, Jesús; Owen, Robert W.; Visioli, Francesco

Source: Nutrition Reviews, Volume 64, Supplement 1, October 2006 , pp. 20-30(11)

Publisher: International Life Sciences Institute

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Abstract:

Olive oil is a functional food, which in addition to a high level of monounsaturated fatty acids also contains multiple minor components with biological properties. A large number of studies, mainly experimental, have been carried out on some of these components. However, the precepts of evidence-based medicine require adequate scientific evidence (level I or II) to be provided before nutritional recommendations for the general public can be formulated. In this review, we summarize the state of the art of the body of knowledge and discuss the extent to which there exists evidence for the health benefits of the minor components of olive oil.

Keywords: LDL OXIDATION; MINOR COMPONENTS; OLIVE OIL; OXIDATIVE DAMAGE; PHENOLIC COMPOUNDS

Document Type: Research article

DOI: http://dx.doi.org/10.1301/nr.2006.oct.S20-S30

Publication date: 2006-10-01

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