incidence of vascular diseases. Besides the effects on cholesterol, the consumption
of olive oil was also shown to prevent thrombosis and platelet aggregation, while
polyunsaturated fatty acids showed no effects (Sirtori et al. 1986). The consumption
of olive oil has been shown to lower low-density lipoprotein (LDL) but not highdensity lipoprotein (LDL) (Mattson and Grundy 1985). Consumption of olive oil has
been reported to lower blood pressure, which has been overall related to its high
content of oleic acid and minor constituents (Rasmussen et al. 1993; Pérez-Jiménez
et al. 2007; Pérez-López et al. 2009). However, the mechanism of action has not
been fully understood (Perona and Botham 2013).
9.4.3 Effects on Cellular Function
Consumption of olive oil has been also shown to improve the treatment of diabetes
mellitus (Bonanome et al. 1991), as it prevents insulin resistance (Tierney and Roche
2007). Several studies have also shown a positive effect on the metabolic syndrome;
however, it is difficult to differentiate between the Mediterranean diet and olive oil
by itself (Perona and Botham 2013).
Investigations in humans, in animals and in vitro reported anti-inflammatory
properties of olive oil. This effect has been mostly linked to oleic acid, which is
able to inhibit insulin production (Vassiliou et al. 2009). This is probably due to the
quenching of intracellular reactive oxygen species (ROS) (Perona et al. 2006).
Olive oil has been also associated with the prevention of cognitive loss and
dementia, probably linked to its antioxidant effects (Pitt et al. 2009; Féart et al.
2010).
9.4.4 Anti-carcinogenic Activity
Several studies have reported on the effects of olive oil on the protective effects
toward certain type of cancer (Trichopoulou and Vasilopoulou 2000; Trichopoulou
et al. 2003; Menendez et al. 2009). It has been suggested that olive oil could lead to
prevention of colorectal, breast, pancreas and endometrial cancers (Trichopoulou
and Vasilopoulou 2000). Bosetti et al. (2002) reported an inverse relationship
between olive oil consumption and breast and ovarian cancer risk, not observed
with other types of fats.
9.4.5 Health Claims
A positive effect of olive oil in lowering the risk of coronary heart disease has been
accepted by the Food and Drug Administration (FDA, https://www/fda/gov/media/
9 Olive (Olea europaea)
231
of olive oil was also shown to prevent thrombosis and platelet aggregation, while
polyunsaturated fatty acids showed no effects (Sirtori et al. 1986). The consumption
of olive oil has been shown to lower low-density lipoprotein (LDL) but not highdensity lipoprotein (LDL) (Mattson and Grundy 1985). Consumption of olive oil has
been reported to lower blood pressure, which has been overall related to its high
content of oleic acid and minor constituents (Rasmussen et al. 1993; Pérez-Jiménez
et al. 2007; Pérez-López et al. 2009). However, the mechanism of action has not
been fully understood (Perona and Botham 2013).
9.4.3 Effects on Cellular Function
Consumption of olive oil has been also shown to improve the treatment of diabetes
mellitus (Bonanome et al. 1991), as it prevents insulin resistance (Tierney and Roche
2007). Several studies have also shown a positive effect on the metabolic syndrome;
however, it is difficult to differentiate between the Mediterranean diet and olive oil
by itself (Perona and Botham 2013).
Investigations in humans, in animals and in vitro reported anti-inflammatory
properties of olive oil. This effect has been mostly linked to oleic acid, which is
able to inhibit insulin production (Vassiliou et al. 2009). This is probably due to the
quenching of intracellular reactive oxygen species (ROS) (Perona et al. 2006).
Olive oil has been also associated with the prevention of cognitive loss and
dementia, probably linked to its antioxidant effects (Pitt et al. 2009; Féart et al.
2010).
9.4.4 Anti-carcinogenic Activity
Several studies have reported on the effects of olive oil on the protective effects
toward certain type of cancer (Trichopoulou and Vasilopoulou 2000; Trichopoulou
et al. 2003; Menendez et al. 2009). It has been suggested that olive oil could lead to
prevention of colorectal, breast, pancreas and endometrial cancers (Trichopoulou
and Vasilopoulou 2000). Bosetti et al. (2002) reported an inverse relationship
between olive oil consumption and breast and ovarian cancer risk, not observed
with other types of fats.
9.4.5 Health Claims
A positive effect of olive oil in lowering the risk of coronary heart disease has been
accepted by the Food and Drug Administration (FDA, https://www/fda/gov/media/
9 Olive (Olea europaea)
231