By definition, olive oil is a central component of the diet in the Mediterranean basin. The Greek version of the Mediterranean Diet and, to a lesser extent, the other versions of this diet, are dominated by the consumption of olive oil. Olive oil is the only vegetable oil obtained from whole fruit rather than from seeds. As compared with other vegetable oils, olive oil has a peculiar fatty acid composition (percentage (mol/mol) of methyl esters): oleic acid (56.0–83.0), palmitic acid (7.5–20.0), linoleic acid (3.5–20.0), stearic acid (0.5–3.5), palmitoleic acid (0.3–3.5), linolenic acid (0.0–1.5), myristic acid (0.0–0.05), and other fatty acids in minute amounts. Olive oil also contains, in total concentration of about 2% of the oil, several other minor compounds, among which tocopherols, carotenoids, and phenolic compounds have powerful antioxidant properties.Extra virgin olive oil is particularly rich in phenols.The exact mechanism of action of flavonoids and other polyphenols has not been established, but they are believed to act as free radical scavengers that may play a role in forfeiting some early steps in the carcinogenic process.
There is converging evidence that olive oil conveys some form of protection against breast cancer as well as data suggesting that olive oil may reduce the risk of endometrial and ovarian cancers.A recent report indicates that monounsaturated lipids, mostly from olive oil, is associated with a statistically significant decrease in the risk of sporadic colorectal cancer with wild-type ki-ras genotype. With respect to cardiovascular diseases, it has been established that monounsaturated lipids, the main type of lipid in olive oil, affect HDL cholesterol more favorably
than do polyunsaturated lipids, and substantially more favorably than do carbohydrates, making olive oil an optimal energy-generating nutrient.Furthermore, vitamin E, which exists in olive oil, has been reported to reduce the risk of CHD.
The antioxidant activity of olive oil has been clearly demonstrated in vitro and it is likely that the responsible compounds also block oxidation of low density lipoprotein (LDL) cholesterol, the preeminent risk factor for atherosclerosis. Finally, with respect to other chronic conditions, a study from Greece suggests that consumption of olive oil-derived monounsaturated lipids may increase bone mineral density and reduce the risk of osteoporosis.
There is converging evidence that olive oil conveys some form of protection against breast cancer as well as data suggesting that olive oil may reduce the risk of endometrial and ovarian cancers.A recent report indicates that monounsaturated lipids, mostly from olive oil, is associated with a statistically significant decrease in the risk of sporadic colorectal cancer with wild-type ki-ras genotype. With respect to cardiovascular diseases, it has been established that monounsaturated lipids, the main type of lipid in olive oil, affect HDL cholesterol more favorably
than do polyunsaturated lipids, and substantially more favorably than do carbohydrates, making olive oil an optimal energy-generating nutrient.Furthermore, vitamin E, which exists in olive oil, has been reported to reduce the risk of CHD.
The antioxidant activity of olive oil has been clearly demonstrated in vitro and it is likely that the responsible compounds also block oxidation of low density lipoprotein (LDL) cholesterol, the preeminent risk factor for atherosclerosis. Finally, with respect to other chronic conditions, a study from Greece suggests that consumption of olive oil-derived monounsaturated lipids may increase bone mineral density and reduce the risk of osteoporosis.
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