Compositional quality and health benefits of olive oil (Review Article) [electronic resource].

Includes reference.

The purpose of this paper is to introduce and discuss the most important components affecting olive oil quality and to overview the effect of those compounds on nutrition and human health. It is well accepted that the high mono-unsaturation of olive oil and the presence of several other constituents such as polyphenols and tocopherols, chlorophylls, sterols, squalene and others exhibit a significant-role on the health. Olive oil, as a highly monounsaturated oil, is resistant to oxidation. Also the presence of phenols, tocopherols and other natural antioxidants prevent lipid oxidation within the body eliminating the formation of free radicals which may cause cell destruction. The flavour compounds of olive oil, as well as the chlorophyll and pheophytin pigments, increase the stomach secretion and facilitate the absorption of the natural antioxidants, which furthermore protect the body tissues from oxidation. Epidemiological studies suggest that the high consumption of the monounsaturated olive oil in Mediterranean Countries is related with the low rates of cardiovascular heart disease (CHD), cancer and of high life expectancy.

Summary in Arabic.

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