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Review

Effects of Olive Oil and Its Minor Components on Cardiovascular Diseases, Inflammation, and Gut Microbiota

1
Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Mato Grosso do Sul, Brazil
2
Laboratory of Botany, Institute of Biosciences, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Mato Grosso do Sul, Brazil
*
Author to whom correspondence should be addressed.
Nutrients 2019, 11(8), 1826; https://doi.org/10.3390/nu11081826
Received: 26 June 2019 / Revised: 18 July 2019 / Accepted: 5 August 2019 / Published: 7 August 2019
(This article belongs to the Special Issue Olive Oil and Human Health)
Olive oil is one of the main ingredients in the Mediterranean diet, being an important ally in disease prevention. Its nutritional composition is comprised of mainly monounsaturated fatty acids, with oleic being the major acid, plus minor components which act as effective antioxidants, such as hydroxytyrosol. Studies have shown that the consumption of olive oil, as well as its isolated components or in synergism, can be a primary and secondary protective factor against the development of cardiovascular diseases since it reduces the concentrations of low-density lipoproteins and increases the concentration of high-density lipoproteins. Furthermore, it exerts an influence on the inflammatory markers, such as interleukin-6 and tumor necrosis factor, which are pro-inflammatory agents in the body. The components present in olive oil are also associated with the promotion of intestinal health since they stimulate a higher biodiversity of beneficial gut bacteria, enhancing their balance. The objective of this review is to present recent data on investigated effects of olive oil and its components on the metabolism, focused on cardiovascular diseases, inflammation, and gut biota. View Full-Text
Keywords: Mediterranean diet; Olea europaea; monounsaturated fatty acids; phenols; oleuropein; hydroxytyrosol Mediterranean diet; Olea europaea; monounsaturated fatty acids; phenols; oleuropein; hydroxytyrosol
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MDPI and ACS Style

Marcelino, G.; Hiane, P.A.; Freitas, K.d.C.; Santana, L.F.; Pott, A.; Donadon, J.R.; Guimarães, R.d.C.A. Effects of Olive Oil and Its Minor Components on Cardiovascular Diseases, Inflammation, and Gut Microbiota. Nutrients 2019, 11, 1826. https://doi.org/10.3390/nu11081826

AMA Style

Marcelino G, Hiane PA, Freitas KdC, Santana LF, Pott A, Donadon JR, Guimarães RdCA. Effects of Olive Oil and Its Minor Components on Cardiovascular Diseases, Inflammation, and Gut Microbiota. Nutrients. 2019; 11(8):1826. https://doi.org/10.3390/nu11081826

Chicago/Turabian Style

Marcelino, Gabriela, Priscila A. Hiane, Karine d.C. Freitas, Lidiani F. Santana, Arnildo Pott, Juliana R. Donadon, and Rita d.C.A. Guimarães 2019. "Effects of Olive Oil and Its Minor Components on Cardiovascular Diseases, Inflammation, and Gut Microbiota" Nutrients 11, no. 8: 1826. https://doi.org/10.3390/nu11081826

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