Is There More to Olive Oil than Healthy Lipids?
Isaakidis A, Maghariki JE, Carvalho-Barros S, Gomes AM, Correia M
Nutrients · 23 citas
Cómo se estudió
- Diseño
- Revisión sistemática (clasificado por nuestro filtro de IA)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- HORIZON EUROPE Framework Programme
- Gobierno
- Fundação para a Ciência e a Tecnologia
- Gobierno
- European Regional Development Fund
- Gobierno
- Norte Portugal Regional Operational Programme (NORTE 2020) - European Regional Development Fund (FEDER)
- Sin clasificar
- scientific collaboration
- Sin clasificar
- HSoil4Food—Healthy soils for healthy foods
- Gobierno
- Norte Portugal Regional Operational Programme
- Subvenciones
- Fundação para a Ciência e a Tecnologia (UIDB/50016/2020); Fundação para a Ciência e a Tecnologia (01-0145); Fundação para a Ciência e a Tecnologia (PORTUGAL 2020); Fundação para a Ciência e a Tecnologia (NORTE2020); Fundação para a Ciência e a Tecnologia (NORTE-45-2020-75); European Regional Development Fund (PORTUGAL2020); Fundação para a Ciência e a Tecnologia (project UIDB/50016/2020); Fundação para a Ciência e a Tecnologia (FCT project UIDB/50016/2020); Fundação para a Ciência e a Tecnologia (UIDB/50016); Fundação para a Ciência e a Tecnologia (NORTE-01-0145); Fundação para a Ciência e a Tecnologia (NORTE-01-0145-FEDER-000066); European Regional Development Fund (NORTE-2020)
Según 7 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2023-08-18 · Nutrients · vol. 15 · número 16 · pág. 3625
- Editorial
- Multidisciplinary Digital Publishing Institute
- Citado
- 38 citas · más que el 95% de estudios similares · 4.1× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 121 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Edible Oils Quality and Analysis · Nutritional Studies and Diet · Fatty Acid Research and Health
- Palabras clave
- Hydroxytyrosol, Oleuropein, Mediterranean diet, Oleic acid, Food science, Olive oil, Polyphenol, Medicine, Cardiovascular health, Biotechnology, Traditional medicine, Biology, Antioxidant, Botany, Biochemistry, Disease, Internal medicine
- MeSH
- humans, fatty acids, monounsaturated, antioxidants, diet, mediterranean, databases, factual, olive oil, gastrointestinal microbiome
5 autores
- Akritas Isaakidis🇬🇷🇵🇹International Hellenic University; Universidade Católica Portuguesa; Centro de Biotecnologia e Química Fina
- Jane El Maghariki🇵🇹Universidade Católica Portuguesa; Centro de Biotecnologia e Química Fina
- Sérgio Carvalho-Barros🇵🇹Universidade Católica Portuguesa; Centro de Biotecnologia e Química Fina
- Ana Gomes🇵🇹 · autor de correspondenciaUniversidade Católica Portuguesa; Centro de Biotecnologia e Química Fina
- Marta Correia🇵🇹Universidade Católica Portuguesa; Centro de Biotecnologia e Química Fina
Resumen
El texto original del estudio, en el idioma en que se publicó.
The Mediterranean diet is a healthy dietary pattern whose main characteristic is olive oil consumption. The potential health benefits of olive oil have been extensively investigated and the present review provides the more recent clinical evidence supporting the positive impact of olive oil intake on human health. PubMed (n = 227) and Scopus (n = 308) databases were searched for published clinical studies in English over the past six years (October 2016 to December 2022), following key word searches of "olive oil" and "health". Major findings associated olive oil with antioxidant and anti-inflammatory effects, improvement in endothelial function and lipid profile, prevention of obesity, diabetes, cardiovascular and neurodegenerative diseases, and modulation of the gut microbiota. These benefits are attributed to the nutritional composition of olive oil, which has a high content of monounsaturated fatty acids (MUFA) (oleic acid in particular) and minor compounds such as polyphenols (oleuropein and hydroxytyrosol). Although additional research continues to be required, the more recently generated evidence supports the potential of olive oil to contribute beneficially to health and to the prevention and management of a variety of non-communicable diseases, as a consequence of the synergism between its components' complexity.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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