Various studies attribute to the virgin olive oil numerous beneficial health effects for its richness in fatty acids such as oleic acid, in addition to its nutraceutical properties of the compounds with antioxidant power it has. The benefits of olive oil, therefore, are many and we are going to talk about them.
Hydroxytyrosol (HT) and Oleuropein (OL) are some of the most researched natural antioxidants compounds with a variety of beneficial effects, such as preventing the development of degenerative diseases, reduce inflammation and protect from atherosclerosis. Numerous studies have demonstrated the high degree of absorption of these two properties.
It is noteworthy that at higher doses, OL and HT can exercise the pro-oxidant activity which is responsible for antiproliferative properties on cancer cells, which makes the benefits of olive oil arouse great appeal.
Protection against cardiovascular diseases:
Several studies have highlighted the importance of consuming olive oil regularly because its components act against platelet aggregation and have anti-inflammatory effects. Moreover, they are able to influence and reducing LDL cholesterol and have cardioprotective effects. Another study has also shown that they decrease infarct size.
Protection against diabetes and metabolic disorders:
There is a strong link between the antioxidant effects of olive oil and diabetic action. Thus, it has been recently shown that these oil components improve the insulin action and the secretion in middle-aged men overweight.
OL and HT have anticancer effects; they help to arrest the growth of various cancer cell lines.
Finally, the OL has shown beneficial antioxidant properties even against gastric damage.
In conclusion, the OL and HT are considered the lead compounds for oil pharmacological use. Furthermore, the application of the preparation process of the food industry and the modification of molecules for more active derivatives are also promising strategies.