Work

Evidencia científica de los beneficios del consumo de aceite de oliva para la salud humana

Year: 2014

Type: article

Abstract: 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.

Source: RACO (Revistes Catalanes amb Accés Obert) (Consorci de Serveis Universitaris de Catalunya)

Authors: Covas, Maria-Isabel, de la Torre, Rafael, Fitó, Montserrat

Institutions: Hospital del Mar Research Institute, Centro de Investigación Biomédica en Red, Hospital Del Mar

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: green

Funders: Centro de Investigación Biomédica en Red-Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III

OpenAlex ID: W7153397285

FWCI:

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