Abstract

In addition to its high proportion of oleic acid (which is considered as “neutral” in terms of cardioprotection), extra virgin olive oil is rich in phenolic compounds, which other vegetable oils do not contain. This review critically appraises the current scientific evidence of a healthful role of olive phenols, with particular emphasis on hydroxytyrosol and related molecules.

Keywords: Olive oil, polyphenols, hydroxytyrosol, Mediterranean diet, cardiovascular disease, oleic acid, micronutrients, antioxidant, lipid-laden, plaques, brevity, organoleptic, peroxidation, mutagenic, ascorbate, cardioprotection, scavenging, chelation, electrophoretic, glucuronide