Efecte de l'oli d'oliva i els seus compostos fenòlics en la reducció de factors de risc cardiovascular i de l'estrès oxidatiu

The consumption of a certain daily amount of olive oil has beneficial
effects for the human health. These effects cannot only attribute to fatty acids monounsaturated,
but that must are other beneficial compounds in the olive oil, like the
antirust ones. Of between all present products of this type in the olive oil, those that
are in concentrations sufficient to contribute to the healthful effect are the phenol
compounds. The combined action of these anti-oxidant compounds and the
unsaturated fatty acids can mobilize the different fractions from the cholesterol and
display synergy on other metabolic aspects that allow a reduction of the
cardiovascular risk and oxidative stress. In this work the results of a study
determining the olive oil effect with different phenol compound contents on the
lipídico profile and oxidative/anti-oxidative state in healthy volunteers are exposed.
This study is integrated in an international multidisciplinary project sponsored by
the European Commission: EUROLIVE, The effect of Olive Oil Consumption on
Oxidative Damage in European Populations.