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Minor Components of Olive Oil: Evidence to Date of Health Benefits in Humans

AuthorsCovas, María Isabel; Ruiz-Gutiérrez, Valentina ; Torre, Rafael de la; Kafatos, Anthony; Lamuela-Raventós, Rosa M.; Osada, Jesús; Owen, Robert W.; Visioli, Francesco
KeywordsLDL oxidation
Minor components
Olive oil
Oxidative damage
Phenolic compounds
Issue DateOct-2006
CitationNutrition Reviews 64(s4): 20-30 (2006)
AbstractOlive oil is a functional food, which in addition to a high level of monounsaturated fatty acids also contains multiple minor components with biological properties. A large number of studies, mainly experimental, have been carried out on some of these components. However, the precepts of evidence-based medicine require adequate scientific evidence (level I or II) to be provided before nutritional recommendations for the general public can be formulated. In this review, we summarize the state of the art of the body of knowledge and discuss the extent to which there exists evidence for the health benefits of the minor components of olive oil.
Publisher version (URL)http://dx.doi.org/10.1111/j.1753-4887.2006.tb00260.x
Appears in Collections:(IG) Artículos
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