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Open Access

Protective effects of oleic acid and polyphenols in extra virgin olive oil on cardiovascular diseases

Yan Lua,b,1, Jun Zhaoc,1, Qiqi Xina,b, Rong Yuana,b, Yu Miaoa,b, Manli Yangd, Hui Moe, Keji Chena,b( ), Weihong Conga,b( )
Laboratory of Cardiovascular Diseases, Xiyuan Hospital of China Academy of Chinese Medical Sciences, Beijing 100091, China
National Clinical Research Center for Chinese Medicine Cardiology, Beijing 100091, China
Traditional Chinese Medicine Department, The Aff iliated Hospital of Qingdao University, Qingdao 266000, China
Nanjing University of Chinese Medicine, Nanjing 210023, China
Health Bureau of the Government of the Macao Special Administrative Region, Macao 999078, China

1 These authors have contributed equally to this work.

Peer review under responsibility of Tsinghua University Press.

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Abstract

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.

Keywords

Cardiovascular diseasesExtra virgin olive oilOleic acidPolyphenols

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Food Science and Human Wellness
Volume 13 Issue 2,
March 2024
Pages 529-540
DOI: 10.26599/FSHW.2022.9250047
Cite this article:
Lu Y, Zhao J, Xin Q, et al. Protective effects of oleic acid and polyphenols in extra virgin olive oil on cardiovascular diseases. Food Science and Human Wellness, 2024, 13(2): 529-540. https://doi.org/10.26599/FSHW.2022.9250047

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Received: 16 September 2022
Revised: 04 October 2022
Accepted: 20 December 2022
Published: 25 September 2023
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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