Scientific evidence of the benefits of virgin olive oil for human health
Olive oil is considered to be one of the most healthy dietary fats. There are, however, several types of olive oil present on the market. With the data at present available, the most healthy of them is the virgin olive oil (VOO), rich in phenolic compounds. On November 2011, the European Food Safety...
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| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
2014
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| Materias: | |
| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaiart?codigo=4975439 |
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| Sumario: | Olive oil is considered to be one of the most healthy dietary fats. There are, however, several types of olive oil present on the market. With the data at present available, the most healthy of them is the virgin olive oil (VOO), rich in phenolic compounds. On November 2011, the European Food Safety Authority (EFSA) released a claim concerning the benefits of the daily ingestion of olive oil rich in phenolic compounds, such as the VOO. In this review, we will summarize the work which have provided scientific evidence of the benefits of VOO consumption over other type of edible oils even olive oils. Data from randomized, controlled human studies, will be presented. This type of studies are able to provide evidence of Level I which is that required for performing nutritional recommendations at population level. |
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