Effects of Extra Virgin Olive Oil Phenolic Compounds and the Mediterranean Diet on Cardiovascular Health

2013 ◽  
Vol 27 (5) ◽  
pp. 303-307 ◽  
Author(s):  
Stephanie Maxine Ross
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Cardiovascular Health ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
The Mediterranean

scholarly journals Dietary Strategies to Improve Cardiovascular Health: Focus on Increasing High-Density Lipoprotein Functionality

2021 ◽  
Vol 8 ◽  
Author(s):  
Julia T. Stadler ◽  
Gunther Marsche
Keyword(s):  
Cardiovascular Disease ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Cardiovascular Health ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Hdl Function ◽  
Hdl Functionality ◽  
Dietary Components

Cardiovascular disease is one of the leading causes of morbidity and mortality worldwide, with increasing incidence. A cornerstone of cardiovascular disease prevention is lifestyle modification through dietary changes to influence various risk factors such as obesity, hypertension and diabetes. The effects of diet on cardiovascular health are complex. Some dietary components and metabolites directly affect the composition and structure of high-density lipoproteins (HDL) and increase anti-inflammatory and vasoprotective properties. HDLs are composed of distinct subpopulations of particles of varying size and composition that have several dynamic and context-dependent functions. The identification of potential dietary components that improve HDL functionality is currently an important research goal. One of the best-studied diets for cardiovascular health is the Mediterranean diet, consisting of fish, olive oil, fruits, vegetables, whole grains, legumes/nuts, and moderate consumption of alcohol, most commonly red wine. The Mediterranean diet, especially when supplemented with extra virgin olive oil rich in phenolic compounds, has been shown to markedly improve metrics of HDL functionality and reduce the burden, or even prevent the development of cardiovascular disease. Particularly, the phenolic compounds of extra virgin olive oil seem to exert the significant positive effects on HDL function. Moreover, supplementation of anthocyanins as well as antioxidants such as lycopene or the omega−3 fatty acid eicosapentaenoic acid improve parameters of HDL function. In this review, we aim to highlight recent discoveries on beneficial dietary patterns as well as nutritional components and their effects on cardiovascular health, focusing on HDL function.

scholarly journals Healthy Alternatives of the Mediterranean Diet in Latvia

2013 ◽  
Vol 67 (4-5) ◽  
pp. 315-319
Author(s):  
Andrejs Ērglis ◽  
Iveta Mintāle ◽  
Anete Dinne
Keyword(s):  
Olive Oil ◽  
Mediterranean Diet ◽  
Milk Fat ◽  
Dairy Products ◽  
Cardiovascular Health ◽  
Unsaturated Fatty Acids ◽  
Healthy Lifestyle ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
The Mediterranean

Abstract The milestone of illness prophylaxis is a healthy lifestyle, which is composed of regular physical activity and a healthy diet. Following the Mediterranean diet for two years has been shown to have significant decrease in cardiovascular death by 9%, cancer by 6%, Parkinson's and Alzheimer's by 13%. This diet helps to control the perfect weight, improves lipid profile and diminishes the risk of diabetes. The Mediterranean diet consists of extra virgin olive oil, vegetables and fruit, wholegrain products, legumes, nuts and seeds, dairy products (with no other sources of fat other than milk fat), fish (at least twice a week), poultry, veal, pork in limited amount, and eggs - 0-4 per week. It is possible to adapt this kind of alimentation in the Nordic countries, but it is important to find products grown there with similar nutritional characteristics. Nowadays, fresh fruits and vegetables can be bought all year round, but it is essential to use seasonal products. In Latvia, at this point, attention should be brought to more efficient storage and conservation. We have a vast variety of legumes and cereals. The selection of dairy products should be bigger and of higher quality, because you rarely see local cheeses made in an artisanal manner at the marketplaces. There is good availability of saltwater fish in the cities, but in the countryside the only fish one can buy is salted and smoked, having exaggeratedly high amounts of salt. Consumption of meat and its products should be lowered to a maximum of three times per week. A special attention should be brought to game (such as deer), because it contains low levels of cholesterol and higher amounts of unsaturated fatty acids due to the alimentation of wild herbs. Unfortunately, there is a lack of good quality oil in Latvia, because no other product can be compared to the nutritious components of extra virgin olive oil and its effects on cardiovascular health. Consumption of high amounts of olive oil decreases the incidence of stroke by 41%. Education should be conducted widely to promote tradition and gastronomic heritage as a cultural aspect. Healthy lifestyle has to be visible to everyone at any time as a constant reminder of its importance.

scholarly journals Extra Virgin Olive Oil (EVOO): Quality, Safety, Authenticity, and Adulteration

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 995
Author(s):  
Theodoros Varzakas
Keyword(s):  
Food Intake ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Mediterranean Basin ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
The Mediterranean ◽  
The Mediterranean Basin

The prevention and bioactivity effects associated with the so-called “Mediterranean diet” make olive oil the most consumed edible fat in the food intake of the Mediterranean basin [...]

scholarly journals Diet and Oxidative Status. The Dietary Pattern and Urinary 8-Isoprostane in Healthy Spanish Women

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 271
Author(s):  
Ruiz ◽  
Segarra ◽  
Lara ◽  
Ramírez-Sánchez ◽  
Prieto
Keyword(s):  
Olive Oil ◽  
Mediterranean Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Oxidative Status ◽  
Total Polyphenols ◽  
Positive Correlation ◽  
Total Intake ◽  
Spanish Women ◽  
The Mediterranean

The Mediterranean diet is associated with a low incidence of physiologic and metabolic non-communicable diseases such as hypertension, obesity, and insulin resistance. These chronic diseases are closely related to oxidative status, which is determined by the balance between oxidant and antioxidant levels. The Mediterranean diet is rich in foods with important antioxidant properties, such as fruits and extra virgin olive oil. The aim of this work was to establish the relationship between dietary patterns, the total intake of polyphenols, and the levels of 8-isoprostanes in urine, as a marker of lipid peroxidation, in a group of healthy Spanish women. The main sources of dietary polyphenols were fruits, vegetables, pulses, nuts, and extra virgin olive oil. There was a significant and positive correlation between the estimated intake of polyphenols, total polyphenols excreted in urine, adherence to the Mediterranean diet, and the intake of specific food groups. A positive correlation was established between the total polyphenols in urine and the intake of raw extra virgin olive oil. However, a negative correlation was established between the amount of 8-isoprostanes in urine, total intake of polyphenols, adherence to the Mediterranean diet, and the intake of fruits and nuts. These results indicate an association between oxidative status and the intake of foods that are typical of the Mediterranean diet, in healthy women. Furthermore, the results demonstrate the use of urine 8-isoprostanes as a marker of adherence to the Mediterranean diet.

scholarly journals Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique

Molecules ◽  
2019 ◽  
Vol 24 (8) ◽  
pp. 1555 ◽  
Author(s):  
José Fernando Rinaldi de Alvarenga ◽  
Paola Quifer-Rada ◽  
Fernanda Francetto Juliano ◽  
Sara Hurtado-Barroso ◽  
Montserrat Illan ◽  
...  
Keyword(s):  
Ferulic Acid ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Bioactive Compounds ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Bioactive Components ◽  
Cooking Process ◽  
Representative Model ◽  
The Mediterranean

Olive oil is the main source of fat in the Mediterranean diet and the most frequently used ingredient in Mediterranean cuisine. Cooking with olive oil has been attracting attention because it can act as a food excipient, thereby increasing the bioaccessibility and bioavailability of ingested bioactive compounds. The aim of this study was to understand the effect of cooking with olive oil on the bioactive components in other ingredients (tomato, onion, and garlic) of sofrito sauce, a representative model of Mediterranean cuisine. After the cooking process, polyphenols from tomato, onion, and garlic were detected in the olive oil, especially naringenin, ferulic acid, and quercetin, as well as a high content of carotenoid Z-isomers, which are more bioavailable than the E-isomers. Therefore, traditional Mediterranean cuisine could play an important role in the health-improving effects of the Mediterranean diet.

scholarly journals The effects of Mediterranean diet and EVOO consumption in relation to human health

2020 ◽  
Vol 12 (3) ◽  
pp. 466-485
Author(s):  
Evangelia BASDEKI ◽  
Constantinos SALIS ◽  
Marianna HAGIDIMITRIOU
Keyword(s):  
Olive Oil ◽  
Mediterranean Diet ◽  
Virgin Olive Oil ◽  
Antioxidant Properties ◽  
Daily Intake ◽  
Extra Virgin Olive Oil ◽  
Monounsaturated Fatty Acids ◽  
Morbidity Rate ◽  
Mediterranean Countries ◽  
The Mediterranean

The Mediterranean basin is characterized by the presence and cultivation of olive trees since antiquity. All of the Mediterranean countries and especially Greece and Italy, are characterized by similar food patterns that are described as “Mediterranean diet”. The core of this diet is the daily intake of plant foods and as its main source of fat is olive oil and particularly in Greece EVOO (Extra Virgin Olive Oil). EVOO contains a large percentage of MUFA (monounsaturated fatty acids - approximately 80% of its total lipid concentration), as well as some other substances in smaller concentrations such as oleocanthal, hydroxytyrosol, oleuropein etc. The greater the adherence to the Mediterranean diet and to the intake of EVOO as the main fat source, the greater the health benefits encountered. Some of these benefits that have been reported are due to the antioxidant properties of EVOO, its anti-inflammatory effects, its ability to regulate the endothelial function, lipids, haemostasis, coagulation and fibrinolysis. Moreover, EVOO has a positive effect in chronic diseases such as obesity, metabolic and amyloid diseases, while it reduces the risk of cardiovascular and neurodegenerative diseases. Furthermore, it influences the aging process by reducing the genome and proteome damage that lead to aging. All the data collected, demonstrate that a daily intake of EVOO combined with a good percentile of adherence to the Mediterranean diet lead to a healthier lifestyle, longevity and a reduced morbidity rate.

scholarly journals The influence of the Mediterranean diet on glucose metabolism

2021 ◽  
Vol 11 (9) ◽  
pp. 430-433
Author(s):  
Katarzyna Mielniczek
Keyword(s):  
Insulin Resistance ◽  
Type 2 Diabetes ◽  
Glucose Metabolism ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Dietary Polyphenols ◽  
The Mediterranean

Introduction: Insulin resistance is the first stage of diabetes development. It has been defined as a dysmetabolic state in which the biological response of target tissues (particularly liver, muscle and adipose tissue) to circulating insulin is impaired. This leads to hyperinsulinemia, which in turn leads to obesity and type 2 diabetes (T2D). The basic ingredients of the Mediterranean diet, such as fruit, vegetables, fish rich in fat, extra virgin olive oil, tree nuts, red wine, have been defined in the functional food model by the natural content of nutraceuticals such as polyphenols, terpenoids, flavonoids, alkaloids, sterols and unsaturated fatty acids. Purpose of the work : Demonstrate the beneficial effects of implementing the Mediterranean diet in patients with insulin resistance or type 2 diabetes. The appropriate samples were accessed using a search engine in the PubMed database. The reviews and meta-analyzes published over the last 10 years were used. Results: After changing the diet to a diet rich in these nutrients, a greater improvement in IR was shown in obese people compared to other diets. In addition, dietary polyphenols demonstrated clinically significant benefits in metabolic and microvascular functions leading to lowering of fasting cholesterol and glucose, and anti-inflammatory and antioxidant properties in high-risk and T2DM patients. Conclusions: Mediterranean diets with the addition of extra virgin olive oil or nuts reduced total body weight and improved glucose metabolism.

scholarly journals Virgin Olive Oil and Health: Summary of the III International Conference on Virgin Olive Oil and Health Consensus Report, JAEN (Spain) 2018

Nutrients ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 2039 ◽  
Author(s):  
Gaforio ◽  
Visioli ◽  
Alarcón-de-la-Lastra ◽  
Castañer ◽  
Delgado-Rodríguez ◽  
...  
Keyword(s):  
Olive Oil ◽  
Mediterranean Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Mediterranean Area ◽  
Epidemiological Studies ◽  
Dietary Regimen ◽  
Extended Longevity ◽  
The Mediterranean ◽  
Consensus Report

The Mediterranean diet is considered as the foremost dietary regimen and its adoption is associated with the prevention of degenerative diseases and an extended longevity. The preeminent features of the Mediterranean diet have been agreed upon and the consumption of olive oil stands out as the most peculiar one. Indeed, the use of olive oil as the nearly exclusive dietary fat is what mostly characterizes the Mediterranean area. Plenty of epidemiological studies have correlated that the consumption of olive oil was associated with better overall health. Indeed, extra virgin olive oil contains (poly)phenolic compounds that are being actively investigated for their purported biological and pharma-nutritional properties. On 18 and 19 May 2018, several experts convened in Jaen (Spain) to discuss the most recent research on the benefits of olive oil and its components. We reported a summary of that meeting (reviewing several topics related to olive oil, not limited to health) and concluded that substantial evidence is accruing to support the widespread opinion that extra virgin olive oil should, indeed, be the fat of choice when it comes to human health and sustainable agronomy.

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