Protective effects of oleic acid and polyphenols in extra virgin olive oil on cardiovascular diseases
The Mediterranean diet has long been recognized as one of the most effective ways to prevent and improve cardiovascular disease. Extra virgin olive oil (EVOO) is the typical sources of fat in the Mediterranean diet which have been shown to have noteworthy nutritional value and positive impact on hum...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2024-03-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2022.9250047 |
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| author | Yan Lu Jun Zhao Qiqi Xin Rong Yuan Yu Miao Manli Yang Hui Mo Keji Chen Weihong Cong |
| author_facet | Yan Lu Jun Zhao Qiqi Xin Rong Yuan Yu Miao Manli Yang Hui Mo Keji Chen Weihong Cong |
| author_sort | Yan Lu |
| collection | DOAJ |
| description | The Mediterranean diet has long been recognized as one of the most effective ways to prevent and improve cardiovascular disease. Extra virgin olive oil (EVOO) is the typical sources of fat in the Mediterranean diet which have been shown to have noteworthy nutritional value and positive impact on human health. It is worth noting that EVOO owes its superior nutritional value to its bioactive composition. The main component of EVOO is monounsaturated fatty acids (MUFAs) in the form of oleic acid. Oleic acid accounts for up to 70%‒80% of EVOO. Secondly, EVOO contains approximately more than 30 phenolic compounds, of which HT is essential for the protection against cardiovascular diseases. In this review, we focused on the potential mechanisms of oleic acid and polyphenols combat cardiovascular diseases risk in terms of oxidative stress, inflammation, blood pressure, endothelial function and cholesterol. This review might provide a reference for the studies on cardiovascular protective effects of EVOO. |
| format | Article |
| id | doaj-art-33cb6c8e0c1d44f9b334bca9e5433df8 |
| institution | DOAJ |
| issn | 2213-4530 |
| language | English |
| publishDate | 2024-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-33cb6c8e0c1d44f9b334bca9e5433df82025-08-20T03:18:34ZengTsinghua University PressFood Science and Human Wellness2213-45302024-03-0113252954010.26599/FSHW.2022.9250047Protective effects of oleic acid and polyphenols in extra virgin olive oil on cardiovascular diseasesYan Lu0Jun Zhao1Qiqi Xin2Rong Yuan3Yu Miao4Manli Yang5Hui Mo6Keji Chen7Weihong Cong8Laboratory of Cardiovascular Diseases, Xiyuan Hospital of China Academy of Chinese Medical Sciences, Beijing 100091, ChinaTraditional Chinese Medicine Department, The Aff iliated Hospital of Qingdao University, Qingdao 266000, ChinaLaboratory of Cardiovascular Diseases, Xiyuan Hospital of China Academy of Chinese Medical Sciences, Beijing 100091, ChinaLaboratory of Cardiovascular Diseases, Xiyuan Hospital of China Academy of Chinese Medical Sciences, Beijing 100091, ChinaLaboratory of Cardiovascular Diseases, Xiyuan Hospital of China Academy of Chinese Medical Sciences, Beijing 100091, ChinaNanjing University of Chinese Medicine, Nanjing 210023, ChinaHealth Bureau of the Government of the Macao Special Administrative Region, Macao 999078, ChinaLaboratory of Cardiovascular Diseases, Xiyuan Hospital of China Academy of Chinese Medical Sciences, Beijing 100091, ChinaLaboratory of Cardiovascular Diseases, Xiyuan Hospital of China Academy of Chinese Medical Sciences, Beijing 100091, ChinaThe Mediterranean diet has long been recognized as one of the most effective ways to prevent and improve cardiovascular disease. Extra virgin olive oil (EVOO) is the typical sources of fat in the Mediterranean diet which have been shown to have noteworthy nutritional value and positive impact on human health. It is worth noting that EVOO owes its superior nutritional value to its bioactive composition. The main component of EVOO is monounsaturated fatty acids (MUFAs) in the form of oleic acid. Oleic acid accounts for up to 70%‒80% of EVOO. Secondly, EVOO contains approximately more than 30 phenolic compounds, of which HT is essential for the protection against cardiovascular diseases. In this review, we focused on the potential mechanisms of oleic acid and polyphenols combat cardiovascular diseases risk in terms of oxidative stress, inflammation, blood pressure, endothelial function and cholesterol. This review might provide a reference for the studies on cardiovascular protective effects of EVOO.https://www.sciopen.com/article/10.26599/FSHW.2022.9250047cardiovascular diseasesextra virgin olive oiloleic acidpolyphenols |
| spellingShingle | Yan Lu Jun Zhao Qiqi Xin Rong Yuan Yu Miao Manli Yang Hui Mo Keji Chen Weihong Cong Protective effects of oleic acid and polyphenols in extra virgin olive oil on cardiovascular diseases Food Science and Human Wellness cardiovascular diseases extra virgin olive oil oleic acid polyphenols |
| title | Protective effects of oleic acid and polyphenols in extra virgin olive oil on cardiovascular diseases |
| title_full | Protective effects of oleic acid and polyphenols in extra virgin olive oil on cardiovascular diseases |
| title_fullStr | Protective effects of oleic acid and polyphenols in extra virgin olive oil on cardiovascular diseases |
| title_full_unstemmed | Protective effects of oleic acid and polyphenols in extra virgin olive oil on cardiovascular diseases |
| title_short | Protective effects of oleic acid and polyphenols in extra virgin olive oil on cardiovascular diseases |
| title_sort | protective effects of oleic acid and polyphenols in extra virgin olive oil on cardiovascular diseases |
| topic | cardiovascular diseases extra virgin olive oil oleic acid polyphenols |
| url | https://www.sciopen.com/article/10.26599/FSHW.2022.9250047 |
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