Heart-healthy effect of extra virgin olive oil: a bibliographic review

Abstract

Introduction: Cardiovascular diseases (CVD) are the leading cause of death worldwide. One way to prevent them is by implementing new healthy lifestyle habits such as the Mediterranean diet, notable for its cardioprotective properties, attributed to extra virgin olive oil (EVOO). Objectives: To evaluate the beneficial effect of extra virgin olive oil on cardiovascular disease. To assess the importance of the polyphenols contained in extra virgin olive oil in the beneficial effect on cardiovascular disease. Methodology: An exhaustive search of the recent bibliography was carried out in the main available databases, the studies chosen are RCTs, Systematic Reviews, Meta-analysis and Clinical Practice Guidelines. Results: The results are distributed towards the large number of positive functions that EVOO has together with its polyphenolic components, which are an improvement in the lipid profile, blood pressure, reduction of the Body Mass Index and prevention of atherosclerosis and of cardiovascular events. Discussion: After the bibliographic review, the consumption of EVOO is recommended given its cardioprotective properties, highlighting the action of its minority components, polyphenols. Conclusions: EVOO, and within it, polyphenols, added in moderate amounts to the diet, have proven to be an element of primary prevention against CVD.