title: [The quality of fat: olive oil].
abstract: Olive oil is one of the most characteristic Mediterranean Diet foods, also being a key contributor to the healthy aspects attributed to this dietary pattern. Since 4000 BC, olive oil has been obtained in the Mediterranean area, but now it is exceeding its natural borders, and currently the use of olive oil is a worldwide synonym of health and gastronomic quality. Olive oil has important effects on the body, and has protective effects against several pathologies, i.e. cardiovascular diseases, and various cancers, as well as to diminish the age-related cognitive decline. These effects are due to the olive oil richness in monounsaturated fatty acids and antioxidant substances. Olive oil has been and is the food that define one of the most oldest methods of cooking: frying.
authors.affiliation: Laboratori de Ciències de l'Activitat Física, Universitat de les Illes Balears, Palma de Mallorca.
authors.forename: Josep A
authors.initials: JA
authors.lastname: Tur Marí
mesh_terms: D038441:Diet, Mediterranean; D005524:Food Technology; D009753:Nutritive Value; D000069463:Olive Oil; D010938:Plant Oils / Q000494:pharmacology / Q000592:standards*; D011786:Quality Control
chemical_list: D000069463:Olive Oil; D010938:Plant Oils