Extra virgin olive oil polyphenols: biological properties and antioxidant activity

Abstract Extra virgin olive oil (EVOO) is universally recognized as a symbol of the Mediterranean diet and its effects on human health have been largely demonstrated by relevant intervention studies. EVOO has been shown to be one of the main resources against chronic noncommunicable diseases most likely because of its antioxidant activity. Merit of these properties is given by its peculiar composition, first of all its polyphenol content, that may contribute to counteract oxidative stress, which often accompanies chronic diseases. The biological activity of EVOO polyphenols is strongly correlated to their antioxidant and antiinflammatory properties since they might be able to reduce the pool of reactive oxygen species by acting as chain breakers, radical scavengers, and metal chelators, and to counteract the inflammatory processes associated with the onset and progression of several pathological conditions. EVOO is, thus, increasingly recognized as an important component of a healthy diet.