Abstract

  There are many studies examining the effect of olive oil consumption and its bioactive components on health. Experimental models and studies on volunteers, epidemiological studies, systemic reviews and metaanalyses show that olive oil consumption has a positive effect on the formation, prevention and treatment processes of many chronic diseases, mainly due to its antioxidant and anti-inflammatory effects. By preserving the mitochondrial function with its polyphenolic properties, olive oil is thought to have benefits on metabolism and maintaining the cellular structure. Similarly, it has been thought that the role of the Mediterranean diet in maintaining healthy life is based on olive oil, as an important component of the Mediterranean diet and main source of dietary fat. In this review, the systemic effects of using olive oil as a source of fat in diet or olive oil applications with experimental models have been discussed with many invitro, invivo and human studies.

Keywords: Antioxidant; Anti-Inflammatory; Ageing; Functional Food; Mediterranean Diet; Mitochondria; Metabolism; Olive Oil

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Citation

Citation: Nuray Yazihan., et al. “Is Olive Oil a Functional Food with Systemic Benefits on Pathological Conditions and Ageing by Improving Mitochondrial Functions and Antioxidant Status?". Acta Scientific Nutritional Health 4.2 (2020): 01-05.

Copyright

Copyright: © 2020 Nuray Yazihan., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.