Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases
Gavahian M, Mousavi Khaneghah A, Lorenzo JM, Munekata PES, Garcia-Mantrana I, Collado MC, Meléndez-Martínez AJ, Barba FJ · Trends in Food Science & Technology · 2019 June
DOI 10.1016/j.tifs.2019.03.008
Objective
To overview recent findings on the health benefits of olive oil consumption, focusing on its effects on gut microbiota, antioxidant activity, and prevention of cardiovascular disease (CVD), cancer, and type 2 diabetes.
Conclusions
The study demonstrates that olive oil, particularly extra virgin olive oil, has positive effects on gut microbiota and is associated with preventing cardiovascular disease (CVD) through valuable bioactive components such as polyphenols, tocopherols, carotenoids, and oleic acid. Additionally, the oral intake of extra virgin olive oil is shown to be beneficial in preventing cancer and type 2 diabetes, highlighting its role as a healthy edible oil with diverse health-promoting effects.
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