ABSTRACT
The interest in the health benefits of olive oil is due to the low incidence of coronary heart disease and even cancer, particularly breast cancer, in cultures that consume a “Mediterranean diet.” The health benefits of olive oil due to its active compounds should focus more on those agronomic factors that optimize their content. Olive oil is derived from the fresh, ripe fruit and makes up about 20% of the olive by weight. Olive oil also contains the saturated fatty acids palmitoleate and stearate in small amounts, the polyunsaturated fatty acids linoleate, and to a small degree linolenate. Several reviews and international conference consensus reports exist for the health benefits of virgin olive oil. In addition to the influence of extra virgin olive oil (EVO) upon cardiovascular disease and cancer, the report goes further to suggest that EVO may be protective against age-related cognitive decline and Alzheimer's disease.
