Efecte de l'oli d'oliva i els seus compostos fenòlics en la reducció de factors de risc cardiovascular i de l'estrès oxidatiu

Abstract

The consumption of a certain daily amount of olive oil has beneficial effects for the human health. These effects cannot only attribute to fatty acids monounsaturated, but that must are other beneficial compounds in the olive oil, like the antirust ones. Of between all present products of this type in the olive oil, those that are in concentrations sufficient to contribute to the healthful effect are the phenol compounds. The combined action of these anti-oxidant compounds and the unsaturated fatty acids can mobilize the different fractions from the cholesterol and display synergy on other metabolic aspects that allow a reduction of the cardiovascular risk and oxidative stress. In this work the results of a study determining the olive oil effect with different phenol compound contents on the lipídico profile and oxidative/anti-oxidative state in healthy volunteers are exposed. This study is integrated in an international multidisciplinary project sponsored by the European Commission: EUROLIVE, The effect of Olive Oil Consumption on Oxidative Damage in European Populations.