This week we bring to you a review on the health benefits of olive oil consumption on non-communicable diseases and COVID-19. The investigators explain how some major bioactive compounds of the olive, such as hydroxytyrosol, oleocanthal, oleuropein, and monounsaturated fatty acids (MUFAs), possess antioxidant, antimicrobial, and antiproliferative qualities that provide cardiovascular and cancer protection. Moreover, this review explores in depth the different mechanisms through which olive oil polyphenols inhibit inflammation (a major component of several non-communicable diseases) and induce apoptosis in cancer cells. Interestingly, the authors hypothesize that secondary metabolites of olive oil, specifically oleanolic acid and oleuropein, could help combat COVID-19 infection by modifying the structure of SARS-CoV-2 binding proteins, thus hindering the virion’s ability to enter the host cell.
Further information are available on this link: https://pubmed.ncbi.nlm.nih.gov/33845735/
For general medical information about extra virgin olive oil and health, You can link also with: https://meddietolivehealth.com/news-by-topic/