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

Abstract

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.

Discrimination of Olive Oil and Extra-Virgin Olive Oil from Other Vegetable Oils by Targeted and Untargeted HRMS Profiling of Phenolic and Triterpenic Compounds Combined with Chemometrics

“…In addition, these compounds contribute to the oxidative stability of VOO and its long shelf life compared to other edible vegetable oils [ 13 , 14 ]. Hydroxytyrosol, oleocanthal, luteolin, tyrosol, vanillin, acetoxypinoresinol and pinoresinol represent olive oil biophenols that possess strong antioxidant activity, and which can act as potential agents for the prevention and treatment of many oxidative stress-related diseases, like cardiovascular and neurodegenerative diseases, cancer and diabetes [ 15 , 16 ].…”

Geographical Characterization of Olive Oils from the North Aegean Region Based on the Analysis of Biophenols with UHPLC-QTOF-MS

“…It is important to highlight that the biophenols, and mainly the secoiridoids such as oleuropein aglycone and oleocanthal, are responsible for the organoleptic characteristics of EVOOs, specifically, the bitter and pungent taste. Moreover, these compounds relate to the oxidative stability of VOO and contribute to its long shelf life as compared to other edible vegetable oils [ 1 , 5 , 6 , 7 , 8 , 9 ]. Another reason for which the biophenols are great of interest is their biological and pharmacological properties.…”

“…Phenolics are the main antioxidants in EVOOs [ 10 ]. Compounds of EVOO with strong antioxidant activity are hydroxytyrosol and oleocanthal [ 9 , 11 ]. Other biophenols that act against oxidative stress are luteolin, tyrosol, vanillin [ 12 ], acetoxypinoresinol, and pinoresinol [ 11 ].…”

“…Other biophenols that act against oxidative stress are luteolin, tyrosol, vanillin [ 12 ], acetoxypinoresinol, and pinoresinol [ 11 ]. Except for their antioxidant activity, biophenols exhibit anti-inflammatory, antiviral, and antimicrobial properties, and contribute to the protection against diseases such as cancer, obesity, diabetes, kidney, neurodegenerative, and cardiovascular diseases, as well [ 2 , 9 , 13 , 14 , 15 ].…”

Identification and quantification of phenolic compounds in fresh and processed table olives of cv. ‘Kalamata’

“…Hydroxytyrosol has been shown to have a wide range of biological effects, including anti-cancer, cardioprotective, anti-microbial, neuroprotective and other effects (Visioli et al, 2002;Parkinson and Cicerale, 2016;Tomé-Carneiro et al, 2016;Valenzuela et al, 2017;Robles-Almazan et al, 2018). Oleuropein has a strong antioxidant activity, which is widely recognized and along with its anti-inflammatory properties, is considered to be the basis of anti-cancer, neuroprotective, cardioprotective and other actions (Visioli et al, 2002;Hassen et al, 2015;Basdeki et al, 2020). Tyrosol appears to be an effective antioxidant and has beneficial effects against hyper intention, atherosclerosis, heart failure, obesity and other actions (Di Benedetto et al, 2007;Chang et al, 2019;Salis et al, 2020).…”