Olive polyphenols and heart health

The Mediterranean diet, which is high in olive oil, fruits, vegetables, grains and legumes, is associated with reduced rate of coronary heart disease^(1-3) and a reduction in all causes of mortality.⁽⁴⁾
Furthermore a strong reduction in cardiovascular heart diseases has been associated to a high intake of olive oil.⁽⁵⁾
The cardiovascular health activity of olive consumption, goes substantially beyond those expected from the high content of monounsaturated fatty acids found in olives and has been related to the phenolic compounds present in olives^(1-6) and in particular the reduction of LDL oxidation has been linked to its phenolic content.^{(3, 7-8)}
This scientific base has been also confirmed by the the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA Panel) stating that that protection of LDL particles from oxidative damage may be a beneficial physiological effect for the general European population and that at least 5 mg of hydroxytyrosol and its derivatives are requested for the protection of LDL particles from oxidative damage ⁽⁹⁾, validating the epidemiological studies on olives and the last 20 years research on these polyphenols.

1. Konstantinidou, V., et al., In vivo nutrigenomic effects of virgin olive oil polyphenols within the frame of the Mediterranean diet: a randomized controlled trial. FASEB J, 2010. 24(7): p. 2546-57.
2. De la Torre-Carbot, K., et al., Elevated circulating LDL phenol levels in men who consumed virgin rather than refined olive oil are associated with less oxidation of plasma LDL. J Nutr, 2010. 140(3): p. 501-8.
3. Camargo, A., et al., Gene expression changes in mononuclear cells in patients with metabolic syndrome after acute intake of phenol-rich virgin olive oil. BMC Genomics, 2010. 11: p. 253.
4. Covas, M.I., et al., The effect of polyphenols in olive oil on heart disease risk factors: a randomized trial. Ann Intern Med, 2006. 145(5): p. 333-41.
5. Covas, M.I., Bioactive effects of olive oil phenolic compounds in humans: reduction of heart disease factors and oxidative damage. Inflammopharmacology, 2008. 16(5): p. 216-8.
6. Castaner, O., et al., The effect of olive oil polyphenols on antibodies against oxidized LDL. A randomized clinical trial. Clin Nutr, 2011.
7. Marrugat, J., et al., Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation--a randomized controlled trial. Eur J Nutr, 2004. 43(3): p. 140-7.
8. Weinbrenner, T., et al., Olive oils high in phenolic compounds modulate oxidative/antioxidative status in men. J Nutr, 2004. 134(9): p. 2314-21.
9. EFSA Journal 2011. 9(4): 2033 [25 pp.]. doi: 10.2903/j.efsa.2011.2033.