Health benefits associated with the phenolic content of extra virgin olive oil (EVOO) are well known. Its protective role against a wide range of diseases such as diabetes, cancer, cardiovascular or neurodegenerative diseases has led to different lines of research. Two new basic research studies have investigated new formulations of nutraceuticals with polyphenols. One formulation aimed to encapsulate oleuropein and study the process optimization and properties. Solid dispersion formulations of oleocanthal were tried in combination with xylitol for taste-masking. Oleocanthal was identified as the most bioactive olive phenolic and was studied in mice for its potent anti-breast cancer activity with promising results. Another trial was conducted with EVOO to study changes in the phenolic profile when olive oil is cooked at high temperatures. Temperatures of 120ºC to 170ºC decreased antioxidant content and promoted pro-oxidation formation. Nevertheless, polyphenol content continued reducing secondary undesired compounds.

Olive oil is one of the main components of the Mediterranean Diet (MD), widely studied for its cardiometabolic benefits. A recent observational study, which included men with cardiovascular disease, found a relationship between cognitive decline and adherence to MD. The study observed that participants on MD exhibited improved cognitive function compared to those who followed low-fat diets. Furthermore, in relation with antioxidant properties of the MD, a study suggested the adherence to the MD offers an opportunity to mitigate the burden of disease caused by traffic related air pollution.

To sum up, antioxidant properties of extra virgin olive oil and the Mediterranean Diet are being studied extensively for their many health benefits, however these studies indicate more randomized trials are needed to confirm the findings of basic and observational research.

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