9.4.1 Effects on Oxidative Damage
A large body of research has been published in relation to the antioxidant properties
of olive oil constituents, particularly minor compounds such as phenolic compounds.
Olive oil, in particular EVOO, is rich in vitamin E, which acts as an antioxidant
toward free radicals.
Phenolic compounds are able to scavenge radical species by acting as chainbreaking antioxidants. Consequently, this suppresses lipid peroxidation by recycling
other antioxidants, such as α-tocopherol (Perona and Botham 2013). Phenolic
compounds act as relatively strong antioxidants, and their effect is due to their action
on low-density lipoprotein cholesterol, so that atherosclerotic plaques have a more
limited formation. Consumption of olive oil has also been associated with the
reduction of the metabolic syndrome, in a context of appropriate “diet”, which is
not limited to just eating habits but extends to the whole idea of “Mediterranean
diet”. Protective effects of virgin olive oil against some type of cancers have been
also reported. The anti-inflammatory activity of VOO bioactive compounds has been
demonstrated by many authors. Its mechanism has been partly elucidated and has
been studied also in relation to epigenetics. Effects are often attributed to the
ensemble of oleic acid, polar phenolic compounds and unsaponifiable compounds
such as α-tocopherol and β-sitosterol (Cardoso et al. 2014).
Several health effects, either confirmed or putative, have been attributed to VOO
biophenols: scavenging and reduction of reactive species in human cells; reduction
of oxidative stress; induction of endogenous antioxidant enzymes; effect on inflammation by diminishing of leukosides leukotriene B4; inhibition of pro-inflammatory
enzymes; antihypertensive and potent antioxidant activities; platelet aggregation and
endothelial function; anti-atherogenic activity; effects on the central nervous system
effects; antimicrobial and chemotherapeutic effects (antibacterial, antifungal,
antiviral properties); gastrointestinal effects, i.e. chemoprevention of peptic ulcers
and gastric cancers, ulcerative colitis and Crohn’s disease; anticancer and chemopreventive effects through induction of apoptosis, inhibition of proliferation of
tumour cells; inhibition of oxidative DNA damage in human leukocytes; and other
effects including immunomodulatory, endocrine and anti-ageing activity and respiratory effect (Boskou 2006, 2015).
9.4.2 In Cardiovascular Diseases
From studies published in 1954, Keys et al. (1954) suggested a possible link between
the dietary habits, in particular the use of monounsaturated fatty acids, with lower
cholesterol levels and lower risk of mortality due to cardiovascular diseases. It was
then demonstrated, from epidemiological studies started in Southern Italy and then
involving several countries, that the lowering of consumption of saturated fatty acids
with mono- and polyunsaturated fatty acids, in particular olive oil, leads to low
230
N. Caporaso and D. Boskou
A large body of research has been published in relation to the antioxidant properties
of olive oil constituents, particularly minor compounds such as phenolic compounds.
Olive oil, in particular EVOO, is rich in vitamin E, which acts as an antioxidant
toward free radicals.
Phenolic compounds are able to scavenge radical species by acting as chainbreaking antioxidants. Consequently, this suppresses lipid peroxidation by recycling
other antioxidants, such as α-tocopherol (Perona and Botham 2013). Phenolic
compounds act as relatively strong antioxidants, and their effect is due to their action
on low-density lipoprotein cholesterol, so that atherosclerotic plaques have a more
limited formation. Consumption of olive oil has also been associated with the
reduction of the metabolic syndrome, in a context of appropriate “diet”, which is
not limited to just eating habits but extends to the whole idea of “Mediterranean
diet”. Protective effects of virgin olive oil against some type of cancers have been
also reported. The anti-inflammatory activity of VOO bioactive compounds has been
demonstrated by many authors. Its mechanism has been partly elucidated and has
been studied also in relation to epigenetics. Effects are often attributed to the
ensemble of oleic acid, polar phenolic compounds and unsaponifiable compounds
such as α-tocopherol and β-sitosterol (Cardoso et al. 2014).
Several health effects, either confirmed or putative, have been attributed to VOO
biophenols: scavenging and reduction of reactive species in human cells; reduction
of oxidative stress; induction of endogenous antioxidant enzymes; effect on inflammation by diminishing of leukosides leukotriene B4; inhibition of pro-inflammatory
enzymes; antihypertensive and potent antioxidant activities; platelet aggregation and
endothelial function; anti-atherogenic activity; effects on the central nervous system
effects; antimicrobial and chemotherapeutic effects (antibacterial, antifungal,
antiviral properties); gastrointestinal effects, i.e. chemoprevention of peptic ulcers
and gastric cancers, ulcerative colitis and Crohn’s disease; anticancer and chemopreventive effects through induction of apoptosis, inhibition of proliferation of
tumour cells; inhibition of oxidative DNA damage in human leukocytes; and other
effects including immunomodulatory, endocrine and anti-ageing activity and respiratory effect (Boskou 2006, 2015).
9.4.2 In Cardiovascular Diseases
From studies published in 1954, Keys et al. (1954) suggested a possible link between
the dietary habits, in particular the use of monounsaturated fatty acids, with lower
cholesterol levels and lower risk of mortality due to cardiovascular diseases. It was
then demonstrated, from epidemiological studies started in Southern Italy and then
involving several countries, that the lowering of consumption of saturated fatty acids
with mono- and polyunsaturated fatty acids, in particular olive oil, leads to low
230
N. Caporaso and D. Boskou