Aceite de oliva, clave de vida en la Cuenca Mediterránea

Abstract

In this paper some historical aspects of olive oil are reviewed, as well as its cultural and nutritional importance. The different types of olive oil as their characteristics are described and their benefits discussed in the framework of the Mediterranean diet. Mediterranean Diet and frying are non separable concepts. In fact, this is a culinary technique extendedly employed in the Mediterranean Basin. Moreover, some advices are given to properly use the olive oil as fresh as in frying. Based on the low cardiovascular mortality found in the Mediterranean cohorts respect to other counterparts from different World parts, this diet has been proposed as a model to get a correct nutritional status and to get a significant protection against degenerative diseases very prevalent in Developed countries. The classical Mediterranean diet can be defined with a pyramidal structure based in vegetable foods, being obliged the inclusion of virgin olive oil as practically the only culinary food. Its also contains small amounts of foods from animal origin (mainly fish and dairy products). Wine daily consumed with moderation during meals is also one of its important characteristics. Such dietetic model implies the balance between energy income and expenditure. Beneficial effects of olive oils are discussed in three subsections focussing them on health aspects of great social and economical importance: Aging and longevity; cardiovascular disease and cancer. Such benefits have been attributed to its fatty acid composition, very rich in monounsaturated fatty acids, and moderate in saturate and polyunsaturated fatty acids. Furthermore, virgin olive oils contain antioxidant compounds and the polyunsaturated fatty acid/tocopherol ratio is more adequate to prevent from lipid oxidation than that of most consumed oils. In the virgin and extra virgin olive oils have been found and quantified biophenols with very important antioxidant properties and role in atherogenesis and cancer. Some recent papers and the proposed molecular mechanisms are also presented and discussed. The review ends concluding that consuming olive oil helps to get a more correct lipid profile and in line with very actual nutritional guidelines and recommendations.