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Title: Virgin olive oil: a mediterranean diet essential
Authors: Sanchez-Villegas, Almudena 
Sanchez-Tainta, Ana
UNESCO Clasification: 3206 Ciencias de la nutrición
Keywords: Extra-virgin olive oil
Monounsaturated fatty acids
Oleic acid
Phenolic compounds
Polyphenols, et al
Issue Date: 2018
Publisher: Academic Press (Elsevier) 
Abstract: Olive oil has been recognized for centuries for its nutritional and healthy properties. Its beneficial effects on cardiovascular risk are based on improvements in lipid profiles, inflammation, endothelial function, blood pressure, insulin resistance, or weight control. Also its consumption has been related to lower risk of developing diabetes, hypertension, metabolic syndrome, or obesity. Although fatty acids represent more than 98% of its composition being monounsaturated fatty acids such as oleic acid the most important ones, other minor components from olive oil (especially phenolic compounds) are of special importance in cardiovascular health. Several epidemiological studies have analyzed the role of olive oil with the main results obtained from extra-virgin olive oil (rich in these minor components).
ISBN: 9780128112595
DOI: 10.1016/B978-0-12-811259-5.00004-4
Source: Prevention of cardiovascular disease through the mediterranean diet / Almudena Sánchez-Villegas y Ana Sánchez-Tainta (Eds), Chapter 4, p. 59-87
Appears in Collections:Capítulo de libro
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