OLIVE OIL PHENOLICS AND OXIDATIVE STRESS

VERÓNICA LETICIA COLIN

Olive Oil Consumption and Health

Nova Science Publisher

Año: 2012;

Olive oil, which has been part of the human diet for more than 5000 years, is almost unique among oils in that it can be consumed in its crude form without refining. This has the effect of conserving all the vitamins and essential fatty acids as well as other nutrients. In addition to the beneficial properties of olive oil, which is high in oleic acid, a monounsaturated fatty acid, and seems to reduce several risk factors in coronary heart disease and certain cancers, extra virgin olive oil contains powerful antioxidants. In the Mediterranean region, where the diet is rich in antioxidant compounds, the incidence of degenerative pathologies, including those in which excessive formation of free radicals has been suggested, is very low. The contribution of olive oil phenolics to beneficial properties is currently being researched, since antioxidants afford considerable protection against cancer (colon, breast and skin), coronary heart disease and ageing by inhibiting oxidative stress. This chapter focuses on the antioxidant role and additional biological actions of olive oil phenolics.