Extra virgin olive oil has positive effects on the intestinal flora.
The effects on the intestinal microbiota and thanks to its antioxidant activity on the prevention of cardiovascular diseases are confirmed. These attributes make olive oil one of the leading healthy edible oils in the world.
Consumption of olive oil, especially extra virgin olive oil, is on the rise, thanks to its health benefits. These health benefits are primarily related to the health beneficial components of olive oil, such as polyphenols, tocopherols and carotenoids, to the positive effects of olive oil in inhibiting pathogens. food-borne, stimulating the growth of beneficial microorganisms and its antioxidant activity. These attributes make olive oil one of the leading healthy edible oils in the world.
Recent results on the health benefits of consuming olive oil confirm its effects on the gut microbiota, its antioxidant activity and its ability to prevent cardiovascular disease (CVD). Olive oils can have positive effects on the gut microbiota. An increase in populations of bifidobacteria has been observed with increasing microbial metabolites of antioxidant phenolic compounds and that these bifidobacteria may be involved in this cardioprotective effect. Therefore, the phenolic compounds in olive oil can affect the human microbiota, i.e. increase the population of bifidobacteria and increase the concentration of phenolic compounds in microbial metabolites which have antioxidant activities, resulting in a low LDL in the blood.
Additionally, extra virgin may prevent cardiovascular disease due to the high levels of valuable bioactive components including phenolic compounds (e.g. oleocanthal, tyrosol, hydroxytyrosol, oleuropein, and oleuropein aglycone) and the presence of highly bioavailable carotenoids for human health. such as provitamin A, β-carotene, and lutein. In addition, oral intake of extra virgin olive oil may be helpful in the prevention of cancer and type 2 diabetes.
The consumption of extra virgin olive oil can be recommended not only for its profile of healthy fatty acids (especially oleic acid), but also for the valuable positive effects of its bioactive components on human health.