title: Olive oil as a functional food: epidemiology and nutritional approaches.
abstract: Olive oil is an integral ingredient of the Mediterranean diet and accumulating evidence suggests that it may have health benefits that include reduction of risk factors of coronary heart disease, prevention of several varieties of cancers, and modification of immune and inflammatory responses. Olive oil appears to be an example of a functional food, with varied components that may contribute to its overall therapeutic characteristics. Olive oil is known for its high levels of monounsaturated fatty acids and is also a good source of phytochemicals including polyphenolic compounds, squalene, and alpha-tocopherol.
authors.affiliation: The Hebrew University of Jerusalem, Faculty of Agricultural, Food and Environmental Quality Sciences, Rehovot, Israel.
authors.forename: Aliza H
authors.initials: AH
authors.lastname: Stark
authors.forename: Zecharia
authors.initials: Z
authors.lastname: Madar
mesh_terms: D002318:Cardiovascular Diseases / Q000517:prevention & control*; D003110:Colonic Neoplasms / Q000517:prevention & control*; D004042:Dietary Fats, Unsaturated / Q000494:pharmacology*; D015981:Epidemiologic Factors; D006801:Humans; D006973:Hypertension / Q000517:prevention & control*; D007154:Immune System Diseases / Q000517:prevention & control*; D019083:Mediterranean Region; D009369:Neoplasms / Q000517:prevention & control*; D009747:Nutritional Physiological Phenomena / Q000502:physiology*; D000069463:Olive Oil; D010938:Plant Oils / Q000494:pharmacology*
chemical_list: D004042:Dietary Fats, Unsaturated; D000069463:Olive Oil; D010938:Plant Oils