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Issue 11, 2016
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Extra virgin olive oil: a key functional food for prevention of immune-inflammatory diseases

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Abstract

Nowadays, it is clear that an unhealthy diet is one of the prime factors that contributes to the rise of inflammatory diseases and autoimmunity in the populations of both developed and developing countries. The Mediterranean diet has been associated with a reduced incidence of certain pathologies related to chronic inflammation and the immune system. Olive oil, the principal source of dietary lipids of the Mediterranean diet, possesses a high nutritional quality and a particular composition, which is especially relevant in the case of Extra Virgin Olive Oil (EVOO). EVOO is obtained from olives solely by mechanical or other physical preparation methods, under conditions that do not alter the natural composition. EVOO is described as a key bioactive food with multiple beneficial properties and it may be effective in the management of some immune-inflammatory diseases. In this review, the key research is summarised which provides evidence of the beneficial effects of EVOO and its minor components focusing on their mechanisms on immune-inflammatory diseases such as rheumatoid arthritis, systemic lupus erythematosus, inflammatory bowel disease and sclerosis.

Graphical abstract: Extra virgin olive oil: a key functional food for prevention of immune-inflammatory diseases

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Publication details

The article was received on 22 Jul 2016, accepted on 16 Oct 2016 and first published on 17 Oct 2016


Article type: Review Article
DOI: 10.1039/C6FO01094F
Citation: Food Funct., 2016,7, 4492-4505
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    Extra virgin olive oil: a key functional food for prevention of immune-inflammatory diseases

    M. Aparicio-Soto, M. Sánchez-Hidalgo, M. xmlns="http://www.rsc.org/schema/rscart38"> <. Á. Rosillo, M. xmlns="http://www.rsc.org/schema/rscart38"> <. L. Castejón and C. Alarcón-de-la-Lastra, Food Funct., 2016, 7, 4492
    DOI: 10.1039/C6FO01094F

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