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Olive oil and oxidative stress
Author(s) -
Fitó Montserrat,
de la Torre Rafael,
Covas MaríaIsabel
Publication year - 2007
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.200600308
Subject(s) - oxidative stress , antioxidant , oleic acid , oxidative phosphorylation , olive oil , chemistry , food science , mediterranean diet , biochemistry , medicine
Oxidative stress is defined as an imbalance between the oxidant and antioxidant systems of the body, in favor of the oxidants. Oxidative stress produced by free radicals has been linked to the development of several diseases such as cardiovascular, cancer, and neurodegenerative diseases Olive oil is the main source of fat of the Mediterranean diet which has been shown to be effective against oxidative stress associated diseases and also with ageing. Besides its richness in monounsaturated fatty acids, the oleic acid, olive oil contains minor components with antioxidant properties. In this review, we summarize the state of the art, and degree of evidence, of the body of knowledge concerning the protective role of the major and minor components of olive oil on oxidative stress.