Olive Oil and Cardiovascular Health

Abstract

The Mediterranean diet, in which olive oil is the primary source of fat, is associated with a low mortality for cardiovascular disease. Data concerning olive oil consumption and primary end points for cardiovascular disease are scarce. However, a large body of knowledge exists providing evidence of the benefits of olive oil consumption on secondary end points for the disease. Besides the classical benefits on the lipid profile provided by olive oil consumption compared with that of saturated fat, a broad spectrum of benefits on cardiovascular risk factors is now emerging associated with olive oil consumption. We review the state of the art concerning the knowledge of the most important biological and clinical effects related to olive oil and its minor components. The recent advances in human nutrigenomics associated with olive oil consumption will also be assessed. The wide range of benefits associated with olive oil consumption could contribute to explaining the low rate of cardiovascular mortality found in southern European-Mediterranean countries, in comparison with other westernized countries, despite a high prevalence of coronary heart disease risk factors.

A Diet Rich in Olive Oil Phenolics Reduces Oxidative Stress in the Heart of SAMP8 Mice by Induction of Nrf2-Dependent Gene Expression

“…[4][5][6][7] Olive oil is a rich source of oleic acid. 8 However, it has been suggested that the beneficial effects of its consumption in the prevention of chronic diseases may not only be attributed to its fatty acid composition but also to its high content of phenolics. [9][10][11] Studies in cultured cells [12][13][14][15][16][17][18][19] and laboratory animals [20][21][22][23] have demonstrated that the olive oil phenolics tyrosol, hydroxytyrosol, and oleuropein exert antioxidant, antiinflammatory and gene regulatory activities.…”

Nutritional Counseling for Hypertensive Patients: Have Final-Year Nursing Students Learnt Enough to Be Able to Offer Advice to Such Patients?

“…Ample evidence in literature indicates that olive oil can be recommended to hypertensive patients because it is rich in heart-healthy monounsaturated fats and phenolic antioxidants [44,45]. For palm oil, past studies that were conducted to assess its effect on blood pressure levels were mainly carried out on rats [46,47].…”

Efeito do óleo de semente de uva prensado a frio nos marcadores bioquímicos e perfil inflamatório de ratos

“…O efeito adverso ocasionado pela elevada ingestão de AGPI também pode ser um aumento de produtos intermediários, como peróxidos e aldeídos, o que pode acarretar danos localizados nas membranas celulares, formação de Espécies Reativas de Oxigênio (ERO), oxidação de lipídeos de membrana, proteínas, enzimas, carboidratos e Deoxyribonucleic Acid (DNA), prejudicando o equilíbrio e gerando o estresse oxidativo ou danos oxidativos 4 , e consequentemente, um quadro inflamatório no organismo humano e animal 5 .…”