Effects of Olive Oil and Its Minor Components on Cardiovascular Diseases, Inflammation, and Gut Microbiota

Olive oil is one of the main ingredients in the Mediterranean diet, being an important ally in disease prevention. Its nutritional composition is comprised of mainly monounsaturated fatty acids, with oleic being the major acid, plus minor components which act as effective antioxidants, such as hydro...

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Bibliographic Details
Published in:Nutrients Vol. 11; no. 8; p. 1826
Main Authors: Marcelino, Gabriela, Hiane, Priscila Aiko, Freitas, Karine de Cássia, Santana, Lidiani Figueiredo, Pott, Arnildo, Donadon, Juliana Rodrigues, Guimarães, Rita de Cássia Avellaneda
Format: Journal Article
Language:English
Published: Switzerland MDPI AG 07.08.2019
MDPI
Subjects:
Adult
antioxidants
biodiversity
Biomarkers - blood
Cardiovascular disease
cardiovascular diseases
Cardiovascular Diseases - prevention & control
Diet, Mediterranean
disease prevention
Gastrointestinal Microbiome - drug effects
Gastrointestinal Microbiome - physiology
Gut microbiota
high density lipoprotein
Humans
Inflammation
Inflammation - blood
Inflammation - prevention & control
ingredients
interleukin-6
intestinal microorganisms
intestines
Lipoproteins, LDL - blood
low density lipoprotein
Mediterranean diet
metabolism
Microbiota
nutrient content
oleic acid
Oleic Acid - administration & dosage
olive oil
Olive Oil - administration & dosage
Olive Oil - chemistry
Phenols - administration & dosage
Phenylethyl Alcohol - administration & dosage
Phenylethyl Alcohol - analogs & derivatives
Review
synergism
tumor necrosis factors
phenols
hydroxytyrosol
oleuropein
Olea europaea
monounsaturated fatty acids
Mediterranean diet
ISSN:2072-6643, 2072-6643
Online Access:Get full text
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Summary:Olive oil is one of the main ingredients in the Mediterranean diet, being an important ally in disease prevention. Its nutritional composition is comprised of mainly monounsaturated fatty acids, with oleic being the major acid, plus minor components which act as effective antioxidants, such as hydroxytyrosol. Studies have shown that the consumption of olive oil, as well as its isolated components or in synergism, can be a primary and secondary protective factor against the development of cardiovascular diseases since it reduces the concentrations of low-density lipoproteins and increases the concentration of high-density lipoproteins. Furthermore, it exerts an influence on the inflammatory markers, such as interleukin-6 and tumor necrosis factor, which are pro-inflammatory agents in the body. The components present in olive oil are also associated with the promotion of intestinal health since they stimulate a higher biodiversity of beneficial gut bacteria, enhancing their balance. The objective of this review is to present recent data on investigated effects of olive oil and its components on the metabolism, focused on cardiovascular diseases, inflammation, and gut biota.
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ISSN:2072-6643
2072-6643
DOI:10.3390/nu11081826