Unraveling the health contributions of five key bioactives in virgin olive oil: A dose-based comparative review

Abstract

Background

Virgin olive oil (VOO) is widely regarded as one of the healthiest edible oils, with reported benefits including anti-inflammatory effects and reduced risk of cardiovascular disease. Its major constituents include fatty acids, squalene, phytosterols, tocopherols, and phenols. However, the relative contribution of these components to the health benefits of VOO remains inconclusive.

Scope and approach

This review summarizes findings from the past decade (2015–2024) on the health effects of the five major constituents of VOO and their respective effective doses. This review compares the minimum effective health-promoting doses of these components in VOO and qualitatively discusses their relative contributions to identify the key compounds responsible for its health benefits.

Key findings and conclusions

Among the five major constituents of VOO, phenols are present in the smallest quantity but have received the greatest scientific attention. Based on comparisons of their minimum effective health doses and relative contribution values, phenols are considered the most beneficial health-promoting components. Squalene ranks second, followed by tocopherols and phytosterols. Although fatty acids perform worst in terms of minimum effective health dose, their substantial abundance in VOO makes their health effects non-negligible. Each of the five components exhibits distinct bioactivities, collectively contributing to the unique health value of VOO.