Common fatty acids and polyphenols in olive oil and its benefits to heart and human health

Document Type : Reviewers


1 Department of Cardiology, School of Medicine, Shahid Madani Hospital, Lorestan University of Medical Sciences, Khorramabad, Iran

2 College of Dentistry, the Islamic University, Najaf, Iraq

3 Anesthesia techniques, Al–Nisour University College, Iraq

4 Department of Public Health Department, Faculty of Health Science, University of Pembangunan Nasional Veteran Jakarta, Jakarta, Indonesia

5 Department of Dentistry, Al-Zahrawi University College, Karbala, Iraq

6 College of Pharmacy, Al-Ayen University, Thi-Qar, Iraq

7 Veterinary medicine college, Al-Qasim green University, Al-Qasim, Iraq

8 Department of Pharmacology, Saveetha Dental College and Hospital, Saveetha Institute of Medical and Technical Sciences, Chennai, India

9 Faculty of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran

10 Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran



The health advantages of consuming extra virgin olive oil (EVOO) in the diet are associated with its phenolic compounds which are potentially beneficial and have anti-inflammatory and antioxidant activities. The unsaturated fatty acids in olive oil reduces the risk of cardiovascular disease, obesity, type 2 diabetes, metabolic syndrome and high blood pressure. Spain, Italy and Greece are main source of olive oil creation in the world. Investigations indicate that the probability of the people of these countries to the colon, breast or prostate cancers, as well as Alzheimer's disease is lower than the residents in Northern Europe, and life expectancy has increased. The purpose of this review emphasizes the importance of case-control and cohort studies on the olive oil consumption and its beneficial result on human health


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