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Cardiovascular Disease

Effects of extra virgin olive oil and pecans on plasma fatty acids in patients with stable coronary artery disease. ahead of print

More frequent olive oil intake is associated with reduced platelet activation in obesity

Other Chronic Diseases

Olive Oil Consumption Can Prevent Non-communicable Diseases and COVID-19: A Review

Traditional Brazilian diet and extra virgin olive oil reduce symptoms of anxiety and depression in individuals with severe obesity: Randomized clinical trial

Gut Microbiome

The role of a Mediterranean diet and physical activity in decreasing age-related inflammation through modulation of the gut microbiota composition

Memorable Food: Fighting Age-Related Neurodegeneration by Precision Nutrition


Adherence to Mediterranean diet impacts gastrointestinal microbial diversity throughout pregnancy

Associations between Maternal Dietary Patterns and Perinatal Outcomes: A Systematic Review and Meta-Analysis of Cohort Studies

Mediterranean Diet

The Mediterranean diet and health: a comprehensive overview

The Mediterranean dietary pattern for optimising health and performance in competitive athletes: A narrative review

Other news


This week we bring to you a review on the health benefits of olive oil consumption on non-communicable diseases and COVID-19. The investigators explain how some major bioactive compounds of the olive, such as hydroxytyrosol, oleocanthal, oleuropein, and monounsaturated fatty acids (MUFAs), possess antioxidant, antimicrobial, and antiproliferative qualities that provide cardiovascular and cancer protection. Moreover, this review explores in depth the different mechanisms through which olive oil polyphenols inhibit inflammation (a major component of several non-communicable diseases) and induce apoptosis in cancer cells. Interestingly, the authors hypothesize that secondary metabolites of olive oil, specifically oleanolic acid and oleuropein, could help combat COVID-19 infection by modifying the structure of SARS-CoV-2 binding proteins, thus hindering the virion’s ability to enter the host cell.

More evidence of olive oil health benefits on non-communicable disease have been supported by the findings of a recently published article. In this study, higher olive oil consumption diminished the risk for cardiovascular events in adults through changes in platelet activity. A total of sixty-three adults without history of cardiovascular disease were stratified into three different groups according to their frequency of olive oil intake: consumption once per week or less, one to three times per week, or more than four times per week. The results revealed that in response to platelet aggregate agonists, participants with the highest consumptions of olive oil showed lower platelet activation compared with participants in the group with the lowest consumption, which in turn showed a lower risk of cardiovascular events. The authors hypothesized that olive oil phenolic compounds may alter the phospholipid content of platelet membranes; a key determinant of platelet activity.

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