TY - CHAP
T1 - Olive Oil and Health Effects
AU - Hernáez, Álvaro
AU - Valussi, Julieta
AU - Pérez-Vega, Alejandra
AU - Castañer, Olga
AU - Fitó, Montserrat
N1 - Funding Information:
This work was supported by: Agència de Gestió d’Ajuts Universitaris i de Recerca (2014-SGR-240), Instituto de Salud Carlos III (CB06/03/0028, JR14/00008, JR17/00022, CD17/00122, and CES12/025), and the Spanish Ministry of Education, Culture and Sport (FPU12/ 01318). The CIBER de Fisiopatología de la Obesidad y Nutrición (CIBEROBN) is an initiative of the Instituto de Salud Carlos III.
Funding Information:
Acknowledgments This work was supported by: Agència de Gestió d’Ajuts Universitaris i de Recerca (2014-SGR-240), Instituto de Salud Carlos III (CB06/03/0028, JR14/00008, JR17/00022, CD17/00122, and CES12/025), and the Spanish Ministry of Education, Culture and Sport (FPU12/ 01318). The CIBER de Fisiopatología de la Obesidad y Nutrición (CIBEROBN) is an initiative of the Instituto de Salud Carlos III.
Publisher Copyright:
© 2019, Springer Nature Switzerland AG.
PY - 2019
Y1 - 2019
N2 - Beneficial health effects of olive oil and its phenolics are presented in light of the Mediterranean diet (MD), which is characterized by (1) a high intake of cereals, vegetables including leafy greens, legumes, nuts, and fruit; (2) a moderate intake of poultry, fish, eggs, milk and dairy products, as well as a regular but moderate ethanol consumption (generally in the form of wine during meals); and (3) a low intake of red and processed meat and industrial confectionary. Olive oil (OO) is the main fat used in all preparations of the MD. The health benefits of consuming OO have been known since antiquity and were traditionally attributed to its high MUFA content, mainly oleic acid. A large number of epidemiological and laboratory studies suggest beneficial and protective effects of OO in reduced risk of suffering cardiovascular disease (CVD) and cerebrovascular diseases, diabetes mellitus, metabolic syndrome, certain cancers, and neurodegenerative diseases. Potential effects of OO on various diseases-related parameters are discussed in relation to OO and its phenolics.
AB - Beneficial health effects of olive oil and its phenolics are presented in light of the Mediterranean diet (MD), which is characterized by (1) a high intake of cereals, vegetables including leafy greens, legumes, nuts, and fruit; (2) a moderate intake of poultry, fish, eggs, milk and dairy products, as well as a regular but moderate ethanol consumption (generally in the form of wine during meals); and (3) a low intake of red and processed meat and industrial confectionary. Olive oil (OO) is the main fat used in all preparations of the MD. The health benefits of consuming OO have been known since antiquity and were traditionally attributed to its high MUFA content, mainly oleic acid. A large number of epidemiological and laboratory studies suggest beneficial and protective effects of OO in reduced risk of suffering cardiovascular disease (CVD) and cerebrovascular diseases, diabetes mellitus, metabolic syndrome, certain cancers, and neurodegenerative diseases. Potential effects of OO on various diseases-related parameters are discussed in relation to OO and its phenolics.
KW - MUFA
KW - Mediterranean diet
KW - Olive oil
KW - PUFA
KW - Phenolic compounds
KW - Virgin olive oil
UR - http://www.scopus.com/inward/record.url?scp=85090875505&partnerID=8YFLogxK
U2 - 10.1007/978-3-319-78030-6_33
DO - 10.1007/978-3-319-78030-6_33
M3 - Chapter
AN - SCOPUS:85090875505
T3 - Reference Series in Phytochemistry
SP - 1071
EP - 1096
BT - Reference Series in Phytochemistry
PB - Springer Science and Business Media B.V.
ER -
