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Nutritional and health aspects of olive oil
Author(s) -
Harwood John L.,
Yaqoob Parveen
Publication year - 2002
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/1438-9312(200210)104:9/10<685::aid-ejlt685>3.0.co;2-q
Subject(s) - mediterranean diet , olive oil , disease , obesity , cardiovascular health , medicine , human health , cancer , mechanism (biology) , food science , microbiology and biotechnology , biology , environmental health , endocrinology , philosophy , epistemology
This review describes the types of lipids in human diets and their possible implications for health and disease. The high oleate and significant linoleate contents of olive oil are important for nutrition; moreover, when olive oil is used for deep‐fat frying, as in a typical “Mediterranean Diet”, then many of its desirable properties are retained and there is much less deterioration than for some other cooking oils. The health‐promoting effects of olive oil have been cited anecdotally for many years. However, as highlighted in this review, the scientific basis for these effects is still unclear. In this review, particular attention is paid to obesity, cardiovascular disease, cancer and inflammatory diseases. There is good evidence that olive oil is protective in cardiovascular diseases. Its mechanism of action may involve effects on blood lipids, but other mechanisms, including effects on immune function, endothelial function and the coagulation pathways remain possible and are discussed. The effects of olive oil in obesity and cancer are less clear. Finally, many questions still remain about the potential health effects of the many non‐lipid components of olive oil.