Quality and Health-related Aspects of Extra Virgin Olive Oil: State of the Art

It is well known that lipids are important in nutrition and extra virgin olive oil plays a predominant role in this field, recognized for its high levels of monounsaturated fatty acids. In the case of extra virgin olive oils, it is also recognized its characteristics of functional food, because of the presence of phytochemicals, such as polyphenols (biophenols) and phytosterols. In the present study, attention was focused on the composition of extra virgi live oils related to the olive extraction process. The amounts of the main "minor components" and their health implications were here considered. In particular, the biological effects of oleuropein, iridoid polyphenols, lignans, squalene, and triterpenic alcohols, were evaluated.