1. Lancet Oncol. 2000 Oct;1:107-12. doi: 10.1016/s1470-2045(00)00015-2.

Olive-oil consumption and health: the possible role of antioxidants.

Owen RW(1), Giacosa A, Hull WE, Haubner R, Würtele G, Spiegelhalder B, Bartsch

H.

Author information:
(1)Division of Toxicology and Cancer Risk Factors, German Cancer Research
Center, Heidelberg. R.Owen@DKFZ-Heidelberg.DE

In the Mediterranean basin, olive oil, along with fruits, vegetables, and fish,
is an important constituent of the diet, and is considered a major factor in
preserving a healthy and relatively disease-free population. Epidemiological
data show that the Mediterranean diet has significant protective effects against
cancer and coronary heart disease. We present evidence that it is the unique
profile of the phenolic fraction, along with high intakes of squalene and the
monounsaturated fatty acid, oleic acid, which confer its health-promoting
properties. The major phenolic compounds identified and quantified in olive oil
belong to three different classes: simple phenols (hydroxytyrosol, tyrosol);
secoiridoids (oleuropein, the aglycone of ligstroside, and their respective
decarboxylated dialdehyde derivatives); and the lignans
[(+)-1-acetoxypinoresinol and pinoresinol]. All three classes have potent
antioxidant properties. High consumption of extra-virgin olive oils, which are
particularly rich in these phenolic antioxidants (as well as squalene and oleic
acid), should afford considerable protection against cancer (colon, breast,
skin), coronary heart disease, and ageing by inhibiting oxidative stress.

DOI: 10.1016/s1470-2045(00)00015-2
PMID: 11905662 [Indexed for MEDLINE]