Effects of virgin olive oil phenolic compounds on health: solid evidence or just another fiasco?

• Published in: Grasas y aceites (Sevilla) Vol. 72; no. 2; p. e404
• Main Authors: Castellano, J.M., Perona, J.S.
• Format: Journal Article
• Language: English
• Published: Consejo Superior de Investigaciones Científicas 03.06.2021
• Subjects: Evidence; Health; Hydroxytyrosol; Oleocanthal; Phenolic Compounds; Virgin Olive Oil
• DOI: 10.3989/gya.0217201
• ISSN: 0017-3495

Current research suggests that virgin olive oil (VOO) phenolics are potent preventive and therapeutic agents against metabolic diseases associated with inflammation and oxidative stress. Evidence-based medicine requires these effects be proved in randomized controlled trials (RCT), which are then assessed in meta-analyses, to ensure that the alleged health benefits really proceed in humans. The available evidence is limited to the ability of VOO phenolic compounds to protect lipoproteins from oxidation and to reduce systolic pressure in hypertensive individuals. No RCT assessing the effects of VOO phenolics on diabetes and neurodegenerative diseases have been performed, and those focused on osteoarthritis and cancer provided very scarce information. Therefore, RCT in extensive and diverse population groups, with different disorders and phenolic doses adjusted to usual VOO consumptions are necessary to achieve high quality scientific evidence before nutritional recommendations can be given to the general public.