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Protective effects of oleic acid and polyphenols in extra virgin olive oil on cardiovascular diseases
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作者 Yan Lu Jun Zhao +6 位作者 Qiqi Xin Rong Yuan Yu Miao manli yang Hui Mo Keji Chen Weihong Cong 《Food Science and Human Wellness》 SCIE CSCD 2024年第2期529-540,共12页
The Mediterranean diet has long been recognized as one of the most effective ways to prevent and improve cardiovascular disease.Extra virgin olive oil(EVOO)is the typical sources of fat in the Mediterranean diet which... The Mediterranean diet has long been recognized as one of the most effective ways to prevent and improve cardiovascular disease.Extra virgin olive oil(EVOO)is the typical sources of fat in the Mediterranean diet which have been shown to have noteworthy nutritional value and positive impact on human health.It is worth noting that EVOO owes its superior nutritional value to its bioactive composition.The main component of EVOO is monounsaturated fatty acids(MUFAs)in the form of oleic acid.Oleic acid accounts for up to 70%-80%of EVOO.Secondly,EVOO contains approximately more than 30 phenolic compounds,of which HT is essential for the protection against cardiovascular diseases.In this review,we focused on the potential mechanisms of oleic acid and polyphenols combat cardiovascular diseases risk in terms of oxidative stress,inflammation,blood pressure,endothelial function and cholesterol.This review might provide a reference for the studies on cardiovascular protective effects of EVOO. 展开更多
关键词 Cardiovascular diseases Extra virgin olive oil Oleic acid POLYPHENOLS
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