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Food Science and Human Wellness 2024, 13(2): 529-540 https://doi.org/10.26599/FSHW.2022.9250047
Open Access | Issue | Published: 25 September 2023

Protective effects of oleic acid and polyphenols in extra virgin olive oil on cardiovascular diseases

Show Author's Information Yan Lua,b,1,,  Jun Zhaoc,1,  Qiqi Xina,b,  Rong Yuana,b,  Yu Miaoa,b,  Manli Yangd,  Hui Moe,  Keji Chena,b( ),  Weihong Conga,b( )
Laboratory of Cardiovascular Diseases, Xiyuan Hospital of China Academy of Chinese Medical Sciences, Beijing 100091, China
National Clinical Research Center for Chinese Medicine Cardiology, Beijing 100091, China
Traditional Chinese Medicine Department, The Aff iliated Hospital of Qingdao University, Qingdao 266000, China
Nanjing University of Chinese Medicine, Nanjing 210023, China
Health Bureau of the Government of the Macao Special Administrative Region, Macao 999078, China

1 These authors have contributed equally to this work.

Peer review under responsibility of Tsinghua University Press.

Keywords:
Oleic acid, Cardiovascular diseases, Polyphenols, Extra virgin olive oil
Cite this article:
Lu Y, Zhao J, Xin Q, et al. Protective effects of oleic acid and polyphenols in extra virgin olive oil on cardiovascular diseases. Food Science and Human Wellness, 2024, 13(2): 529-540. https://doi.org/10.26599/FSHW.2022.9250047
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Abstract Full text About this article

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.


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About this article

Protective effects of oleic acid and polyphenols in extra virgin olive oil on cardiovascular diseases

Show Author's information Yan Lua,b,1,, Jun Zhaoc,1, Qiqi Xina,b, Rong Yuana,b, Yu Miaoa,b, Manli Yangd, Hui Moe, Keji Chena,b( ), Weihong Conga,b( )
Laboratory of Cardiovascular Diseases, Xiyuan Hospital of China Academy of Chinese Medical Sciences, Beijing 100091, China
National Clinical Research Center for Chinese Medicine Cardiology, Beijing 100091, China
Traditional Chinese Medicine Department, The Aff iliated Hospital of Qingdao University, Qingdao 266000, China
Nanjing University of Chinese Medicine, Nanjing 210023, China
Health Bureau of the Government of the Macao Special Administrative Region, Macao 999078, China

1 These authors have contributed equally to this work.

Peer review under responsibility of Tsinghua University Press.

Abstract

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.

Keywords: Oleic acid, Cardiovascular diseases, Polyphenols, Extra virgin olive oil

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Publication history

Received: 16 September 2022
Revised: 04 October 2022
Accepted: 20 December 2022
Published: 25 September 2023
Issue date: March 2024

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© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

Acknowledgements

Acknowledgements

This work was supported by the CACMS Innovation Fund (CI2021A00914); the Beijing Novaprogram (Z211100002121062); the Opening Project of the Key Laboratory of Integrative Chinese and Western Medicine for the Diagnosis and Treatment of Circulatory Diseases of Zhejiang Province (2C32001) and the National Natural Science Foundation of China (82004193).

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