Abstract
Olive oil is the major source of monounsaturated lipids in the Mediterranean region. Several studies show that monounsaturated fatty acids together with some olive oil’s minor components play an important role in human health. Among these minor components, antioxidants (i.e., vitamin E, polyphenols) are responsible for olive oil stability and sensory attributes. Moreover, some epidemiological studies demonstrate that olive oil antioxidants contribute to eliminate free radicals, which are molecules involved in human cancer, some chronic disease, and aging. Furthermore, the quantity of olive oil consumed is inversely proportional to age-related cognitive decline and memory loss, dementia, and Alzheimer’s disease. Thus, virgin olive oil can be considered a functional food, which provides health benefits, including the prevention of several diseases.
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