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

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.

Bibliographic Details

Main Authors:	Gaforio, José Juan, Visioli, Francesco, Alarcón-de-la-Lastra, Catalina, Castañer, Olga, Delgado-Rodríguez, Miguel, Fitó, Montserrat, Hernández, Antonio F., Huertas, Jesús R., Martínez-González, Miguel Ángel, Menéndez, Javier A., Osada, Jesús, Papadaki, Angeliki, Parrón, Tesifón, Pereira, Jorge E., Rosillo, María A., Sánchez-Quesada, Cristina, Schwingshackl, Lukas, Toledo, Estefanía, Tsatsakis, Aristidis M.
Other Authors:	Diputación de Jaén
Format:	artículo biblioteca
Language:	English
Published:	Multidisciplinary Digital Publishing Institute 2019-09-01
Subjects:	Olive oil, Polyphenols, Hydroxytyrosol, Mediterranean diet, Cardiovascular disease, Cancer, Neurodegeneration, Sustainable diet, Sustainable agriculture,
Online Access:	http://hdl.handle.net/10261/191375
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