2 - Minor Bioactive Olive Oil Components and Health: Key Data for Their Role in Providing Health Benefits in Humans

Abstract

The minor bioactive components of olive oil are classified into two types: (1) the unsaponifiable (non-polar) fraction that can be extracted with solvents after the saponification of the oil and that contains squalene and other triterpenes, sterols, tocopherol, and pigments; and (2) the polar fraction that includes the phenolic compounds, which are the most studied and best known components in terms of their health benefits. Olive oils currently present in the market are: Extra Virgin Olive Oil (EVOO), Virgin Olive Oil (VOO), olive oil or pomace oil. VOO is the olive oil with the highest phenolic compound content. In November 2011, the European Food Safety Authority (EFSA) released an opinion concerning a health claim for the benefits of the daily ingestion of olive oil rich in phenolic compounds, such as VOO, on the prevention of the Low-Density Lipoprotein (LDL) oxidation. This chapter reviews the main studies that support the EFSA claim concerning the benefits of phenolic compound–rich olive oils, as well as the current Level I evidence concerning the benefits of the minor olive oil components on human health. From all the data referred to in the chapter, it can be concluded that olive oil phenolic compounds promote additional benefits to those provided by other vegetable oils. These benefits are: (1) increasing HDL cholesterol and improving HDL lipoprotein functionality; (2) reducing the oxidative degradation of lipids; (3) decreasing inflammation; (4) improving endothelial function; and (5) decreasing systolic blood pressure. Mechanisms by which olive oil phenolic compounds can exert their beneficial effects are the increase in the antioxidant content of LDL and a nutrigenomic effect that modulates the expression of atherosclerosis-related genes.