Olive oil primarily contains monounsaturated and polyunsaturated fatty acids and a small amount of health-promoting secondary plant compounds. Primarily, the monounsaturated fatty acids and secondary phytochemicals lower the level of “bad” LDL cholesterol. It is now considered established that the unique chemical composition of “extra virgin” olive oil is responsible for the health-promoting effects of the Mediterranean diet. In addition to triglycerides and oleic acid, which are the main components, “extra virgin” olive oil contains over 230 other chemical compounds. Among these, the most interesting are the polyphenols, which possess strong antioxidant properties (Fabiani et al 2021). The polyphenol content of olive oil reveals much about the positive effects of the oil and is indicated in high-quality products (more than 200 mg polyphenols per kg). This makes these oils taste bitter and sharp\u2014typical of high-quality olive oils. A recently published meta-analysis has confirmed that polyphenol-rich extra virgin olive oil is capable of improving several cardiovascular risk factors and thus preventing heart attacks, for example (George et al 2019). Furthermore, polyphenols are able to control cellular signaling pathways, modulate the activity of transcription factors, and influence gene expression, which is associated with anti-cancer, anti-inflammatory, and anti-aging as well as neuroprotective properties (Fabiani et al 2021). Summary of the effects of polyphenols: <\/p>\n
Olive oil (approximately 20-40 g\/day) as a replacement for other fats is also helpful for the prevention and treatment of metabolic syndrome*. (Covas et al 2015, Misra et al 2010, Stillitano et al 2019) By far the best olive oil with the best price-performance ratio for me is “<\/b>Lo Smeraldo“<\/b> with a polyphenol content of over 900 mg\/kg. It can be obtained directly from the producer. Check it out: https:\/\/www.olivenoel-muehle.de<\/a>, <\/b>macchiaverdebio@virgilio.it<\/a>. (Note: for information purposes, the author is solely a customer and declares that no conflicts of interest exist. \u263a) *Metabolic syndrome is associated with several metabolism-relevant factors such as elevated blood pressure, insulin resistance and elevated fasting blood glucose, altered blood lipid levels, abdominal obesity, fatty liver, which can lead to vascular disease, cardiovascular disease, or type 2 diabetes. Covas MI, de la Torre R, Fito M. Virgin olive oil: a key food for cardiovascular risk protection. Br J Nutr. 2015;113(suppl 2):S19\u2013S28. Fabiani R, Vella N, Rosignoli P. Epigenetic Modifications Induced by Olive Oil and Its Phenolic Compounds: A Systematic Review. Molecules<\/i>. 2021;26(2):273. George ES, Marshall S, Mayr HL, et al. The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors: A systematic review and meta-analysis. Crit Rev Food Sci Nutr<\/i>. 2019;59(17):2772-2795. Misra A, Singhal N, Khurana L. Obesity, the metabolic syndrome, and type 2 diabetes in developing countries: role of dietary fats and oils. J Am Coll Nutr. 2010 Jun;29(3 Suppl):289S-301S. Stillitano T, Falcone G, De Luca AI, et al. A Life Cycle Perspective to Assess the Environmental and Economic Impacts of Innovative Technologies in Extra Virgin Olive Oil Extraction. Foods<\/i>. 2019;8(6):209. <\/p>\n","protected":false},"excerpt":{"rendered":" Olive oil primarily contains monounsaturated and polyunsaturated fatty acids and a small amount of health-promoting secondary plant compounds. 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