Health benefits of olive oil and its components: Impact on gut microbiota, and prevention of the risk of development of noncommunicable diseases

Publication date: Available online 23 March 2019Source: Trends in Food Science & TechnologyAuthor(s): Mohsen Gavahian, Amin Mousavi Khaneghah, José M. Lorenzo, Paulo E.S. Munekata, Izaskun Garcia-Mantrana, María Carmen Collado, Antonio J. Meléndez-Martínez, Francisco J. BarbaAbstractBackgroundThere is an increasing trend in the consumption of olive oil due to its health benefits, which are mainly correlated to its health-promoting compounds, such as polyphenols, tocopherols, carotenoids, etc. Additionally, some positive effects on the inhibition of foodborne pathogens as well as stimulation of growth of beneficial microorganism besides the antioxidant activity make it as one of the leading edible oils worldwide.Scope and approachThe current study takes an overview regarding the effects of olive on gut microbiota through reviewing the recently published reports in this area of the science. In addition, the potential mechanism involved in the prevention of cardiovascular diseases (CVD) of olive oil was discussed.Key findings and conclusions: This review showed that olive oils originated from various regions of the world can pose some positive effects on gut microbiota. Moreover, this edible oil (especially the extra virgin type) can prevent CVD due to the high levels of valuable bioactive compounds including polyphenols, especially oleocanthal, tyrosol, hydroxytyrosol, oleuropein, and oleuropein aglycone or the presence of highly bioavailable health-promoting carotenoids, l...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research