Virgin Olive Oil and Health: Summary of the III International Conference on Virgin Olive Oil and Health Consensus Report, JAEN (Spain) 2018

被引：139

作者：

Gaforio, Jose J. ^{[1
,2
,3
,4
]}

Visioli, Francesco ^{[5
,6
]}

Alarcon-de-la-Lastra, Catalina ^{[7
]}

Castaner, Olga ^{[8
,9
]}

Delgado-Rodriguez, Miguel ^{[1
,2
,4
]}

Fito, Monserrat ^{[8
,9
]}

Hernandez, Antonio F. ^{[10
]}

Huertas, Jesus R. ^{[11
]}

Martinez-Gonzalez, Miguel A. ^{[9
,12
,13
]}

Menendez, Javier A. ^{[14
,15
]}

de la Osada, Jesus ^{[9
,16
]}

Papadaki, Angeliki ^{[17
]}

Parron, Tesifon ^{[18
]}

Pereira, Jorge E. ^{[19
]}

Rosillo, Maria A. ^{[7
]}

Sanchez-Quesada, Cristina ^{[1
,2
]}

Schwingshackl, Lukas ^{[20
]}

Toledo, Estefania ^{[9
,12
]}

Tsatsakis, Aristidis M. ^{[21
]}

机构：

[1] Univ Jaen, Ctr Adv Studies Olive Grove & Olive Oils, Jaen 23071, Spain

[2] Univ Jaen, Fac Expt Sci, Dept Hlth Sci, Jaen 23071, Spain

[3] Agrifood Campus Int Excellence ceiA3, Cordoba 14071, Spain

[4] Inst Salud Carlos III, CIBER Epidemiol & Salud Publ CIBER ESP, Madrid 28029, Spain

[5] Univ Padua, Dept Mol Med, I-35121 Padua, Italy

[6] CSIC, CEI UAM, Inst Madrileno Estudios Avanzados IMDEA Alimentac, Lab Funct Foods, E-28049 Madrid, Spain

[7] Univ Seville, Fac Pharm, Dept Pharmacol, E-41012 Seville, Spain

[8] Hosp del Mar Med Res Inst IMIM, Cardiovasc Risk & Nutr Res Grp CARIN, Barcelona 08003, Spain

[9] Inst Salud Carlos III, CIBER Obes & Nutr CIBER OBN, Madrid 28029, Spain

[10] Univ Granada, Sch Med, Dept Legal Med & Toxicol, Granada 18016, Spain

[11] Univ Granada, Fac Sport Sci, Dept Physiol, Inst Nutr & Food Technol,Biomed Res Ctr, E-18071 Granada, Spain

[12] Univ Navarra, Dept Prevent Med & Publ Hlth IdiSNA, Pamplona 31008, Spain

[13] Harvard TH Chan Sch Publ Hlth, Dept Nutr, Boston, MA 02115 USA

[14] Catalan Inst Oncol, Metab & Canc Grp, ProCURE Program Canc Therapeut Resistance, Girona 17007, Spain

[15] Girona Biomed Res Inst IDIBGI, Girona 17190, Spain

[16] Univ Zaragoza, Vet Fac, Dept Biochem Mol & Cellular Biol, E-50013 Zaragoza, Spain

[17] Univ Bristol, Sch Policy Studies, Ctr Exercise Nutr & Hlth Sci, Bristol BS8 1TZ, Avon, England

[18] Univ Almeria, Dept Enfermeria Fisioterapia & Med, Almeria 04120, Spain

[19] Univ Republica, Fac Agron, Montevideo 12900, Uruguay

[20] Univ Freiburg, Fac Med, Med Ctr, Inst Evidence Med, D-79110 Freiburg, Germany

[21] Univ Crete, Med Sch, Lab Toxicol, Iraklion 71003, Crete, Greece

来源：

NUTRIENTS | 2019年 / 11卷 / 09期

关键词：

olive oil; polyphenols; hydroxytyrosol; Mediterranean diet; cardiovascular disease; cancer; neurodegeneration; sustainable diet; sustainable agriculture; CORONARY-HEART-DISEASE; BODY-MASS INDEX; IMPROVES ENDOTHELIAL FUNCTION; SYSTEMIC-LUPUS-ERYTHEMATOSUS; DENSITY-LIPOPROTEIN FUNCTION; MONOUNSATURATED FATTY-ACIDS; CARDIOVASCULAR RISK-FACTORS; TYPE-2; DIABETES-MELLITUS; COLON-CANCER CELLS; MEDITERRANEAN DIET;

D O I：

10.3390/nu11092039

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

The Mediterranean diet is considered as the foremost dietary regimen and its adoption is associated with the prevention of degenerative diseases and an extended longevity. The preeminent features of the Mediterranean diet have been agreed upon and the consumption of olive oil stands out as the most peculiar one. Indeed, the use of olive oil as the nearly exclusive dietary fat is what mostly characterizes the Mediterranean area. Plenty of epidemiological studies have correlated that the consumption of olive oil was associated with better overall health. Indeed, extra virgin olive oil contains (poly)phenolic compounds that are being actively investigated for their purported biological and pharma-nutritional properties. On 18 and 19 May 2018, several experts convened in Jaen (Spain) to discuss the most recent research on the benefits of olive oil and its components. We reported a summary of that meeting (reviewing several topics related to olive oil, not limited to health) and concluded that substantial evidence is accruing to support the widespread opinion that extra virgin olive oil should, indeed, be the fat of choice when it comes to human health and sustainable agronomy.

引用

页数：35

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