Resumen

RODRIGUES, Marina; ROCHA, Marta; FERREIRA, Ana  y  PADRAO, Patrícia. Olive Oil and Health. Nutrícias [online]. 2012, n.15, pp.14-18. ISSN 2182-7230.

In Mediterranean countries, olive oil, along with fruit, vegetables and fish, is a key component of diet in this region, being considered important for the preservation of health of the population. Epidemiological data suggest that the Mediterranean diet can have protective effects against various diseases, being argued that are the polyphenols, the squalene and oleic acid, that give to olive oil its health-promoting properties. The consumption of virgin olive oil has been associated with a decrease of likelihood of cancer, cardiovascular disease, obesity and diabetes.

Palabras clave : Olive oil; Mediterranean Diet; Health.

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