The sum of minority compounds that are part of the Extra Virgin Olive Oils, has promoted for years the realization of a large number of scientific studies in which it has been identified that the use of this product can bring important health benefits.
Due to the extensive information on healthy properties that exists with regard to Extra Virgin Olive Oils and the need to link these claims to their scientific references, by the prohibition of making direct claims in the labelling of the AOVEs despite so much bibliographic evidence, QvExtra! International, in its objective of dissemination and defense of the culture of Extra Virgin Olive Oil, has carried out a comprehensive review, in which more than 40 international scientific studies have been analyzed identifying important healthy benefits of Extra Virgin Olive Oil in human consumption.
Among the beneficial benefits that AOVE identified in the reviewed scientific studies and which can be found below would be the following:
- Very healthy properties for consumption (6,19,20,39,12)
- Increased welfare status by its content in phenolic compounds (25)
- Pain reduction form increased encephalins (9)
- Protective effect of AOVE on memory disturbances or synaptic integration (29,30)
- Positive effects on the gut microbiota (14)
- Obesity control for its inverse relationship with the content of monounsaturated fatty acids (3, 18, 31)
- Anti-inflammatory potential (2, 4, 24)
- Blood pressure modulation (5)
- AOVE with possible use in hypertension (41)
- Regulation of cardiovascular diseases (7,10,11,16,21,26,33, 35, 36)
- Prevention against type 2 diabetes (8,17,22, 31)
- Relief of some degree of liver severity (13,28)
- Improved pancreatitis (34)
- Improved liver function (1, 23, 38)
- Brain homeostasis safeguard (15)
- Effects on breast cancer or type 2 diabetes mellitus (22,31,33)
- Prevention of neurological disorders, inflammatory complications or cancer (24)
- Regulation of prostate cancer by regulating oncoges from oleic acid (37)
- Antimicrobial and antiviral properties of AOVE (27, 32, 40, 42)
1- Maternal diets enriched in olive oil regulate lipid metabolism and levels of PPARs and their coactivators in the fetal liver in a rato model of gestational diabetes mellitus.
Better fetal liver metabolism in maternal diets enriched in AOVE
Evidence of important effects on a maternal diet enriched with olive oil on fetal liver metabolism, which can improve the metabolic health of the new generation.
Reference: Fornes, D., Gomez Ribot, D., Heinecke, F., Roberti, S., Capobianco, E., & Jawerbaum, A.
(2020). The Journal Of Nutritional Biochemistry, 78, 108334. doi: 10.1016/j.jnutbio.2019.108334
2- Is olive oil good for you? A systematic review and meta-analysis on anti-inflamatory benefits from regular dietary intake.
AOVE with anti-inflammatory potential
Benefits of olive oil in its anti-inflammatory paper.
Reference: Fernandes, J., Fialho, M., Santos, R., Peixoto-Plácido, C., Madeira, T., & Sousa-Santos, N.
et al. (2020). Nutrition, 69, 110559. doi: 10.1016/j.nut.2019.110559
3- Exclusive olive oil consumption was favourably associated with metabolic indices and lyfestyle factors in schoolchildren.
AOVE as the main source of monounsaturated fatty acids inversely related to the likelihood of obesity
This study supports the exclusive use of olive oil in school meals finding an inversely proportional relationship with obesity.
Reference: Tambalis, K., Panagiotakos, D., Psarra, G., & Sidossis, L. (2020). Nutrition, Metabolism
And Cardiovascular Diseases, 30(4), 566-573. doi: 10.1016/j.numecd.2019.12.004
4- The Mediterranean diet decreases prothrombotic microvesicle release in asymptomatic individuals at high cardiovascular risk.
Less inflammation in Mediterranean diet rich in AOVE
The study associates a delay in the development of cardiovascular complications when consuming a mediterranean diet rich in AOVE.
Reference: Chiva-Blanch, G., Sala-Vila, A., Crespo, J., Ros, E., Estruch, R., & Badimon, L. (2020).
Clinical Nutrition. doi: 10.1016/j.clnu.2020.02.027
5- Capacidad aeróbica, dieta mediterránea y factores de riesgo cardio metabólicos en adultos.
Analysis of the relationship between consumption of a Mediterranean diet and a modulation of blood pressure
The study associates low adherence to the mediterranean diet to an increased overall cardiotabolic risk.
Reference: Rebollo-Ramos, M., Velázquez-Díaz, D., Corral-Pérez, J., Barany-Ruiz, A., Pérez-Bey, A.,
- Fernández-Ponce, C. et al. (2020). Endocrinología, Diabetes Y Nutrición, 67(2), 113-121. doi:
6- Virgin Olive Oil and Health: Summary of the III International Conference on Virgin Olive Oil and Health Consensus Report, JAEN (Spain) 2018
Active compounds in AOVE that make their properties very healthy for consumption This article relates the healthy benefits of AOVE consumption to its active compounds.
Reference: Gaforio, Visioli, Alarcón-de-la-Lastra, Castañer, Delgado-Rodríguez, Fitó, Hernández, Huertas, Martínez-González, Menendez, Osada, Papadaki, Parrón, Pereira, Rosillo, Sánchez-Quesada, Schwingshackl, Toledo and Tsatsakis, 2019. Nutrients, 11(9), p.2039.
7- Genetic Resources in Relation to the Content of Vitamin E in Virgin Olive Oil.
New varieties of AOVE with high vitamin E content
The study identifies olive varieties with a high vitamin E content and their beneficial relationship with the cardiovascular system.
Reference: Pérez, A., León, L., Pascual, M., de la Rosa, R., Belaj, A. and Sanz, C., 2019. Analysis of Olive (Olea Europaea L.) Antioxidants, 8(8), p.242
8- Prevention of type 2 diabetes in prediabetic patients by using functional olive oil enriched in oleanolic acid: The PREDIABOLE study, a randomized controlled trial.
Development of a new preventive olive oil against type 2 diabetes
Development of a new type of olive oil that has served to demonstrate its use as a preventive functional food against type 2 diabetes.
Reference: Santos‐Lozano, J., Rada, M., Lapetra, J., Guinda, Á., Jiménez‐Rodríguez, M., Cayuela, J., Ángel‐Lugo, A., Vilches‐Arenas, Á., Gómez‐Martín, A., Ortega‐Calvo, M. and Castellano, J., 2019. Diabetes, Obesity and Metabolism, 21(11), pp.2526-2534.
9- Extra virgin olive oil improves synaptic activity, short‐term plasticity, memory, and neuropathology in a tauopathy model.
Relationship between consumption of AOVE and increased of encephalins that reduce pain
The study links AOVE consumption to the production of certain pain-reducing neural substances called encephalins
Reference: Lauretti, E., Nenov, M., Dincer, O., Iuliano, L. and Praticò, D., 2019. Aging Cell, 19(1).
10- Extra- virgin olive oil for potential prevention of Alzheimer disease.
Decreased likelihood of cardiovascular factors leading to modifications in Alzheimer’s with consumption of AOVE monounsaturated fats
This article considers the study of dietary therapy to be of relevant importance when observing the modifications of Alzheimer’s disease with it, due to the very important role that cardiovascular factors have in the development of the same.
Reference: Román, G., Jackson, R., Reis, J., Román, A., Toledo, J., & Toledo, E. (2019). Revue
Neurologique, 175(10), 705-723. doi: 10.1016/j.neurol.2019.07.017
11- Adherencia a la dieta mediterránea en pacientes diabéticos con mal control.
Study of the relationship between the mediterranean diet, consumption of AOVE and better control of cardiovascular risk factors
This study shows that adherence to the mediterranean diet rich in AOVE is related to the best control of cardiovascular risk factors
Reference: Celada Roldan, C., Tarraga Marcos, M., Madrona Marcos, F., Solera Albero, J., Salmeron Rios, R., & Celada Rodriguez, A. et al. (2019). Clínica E Investigación En Arteriosclerosis, 31(5), 210-217. doi: 10.1016/j.arteri.2019.03.005
12- Evaluation of physiological properties of yeast strains isolated from olive oil and their in vitro probiotic trait.
Probiotic properties in humans of cultivated yeasts in OVE
This study shows that yeasts incubated in olive oil as a medium show interesting characteristics regarding their probiotic potential for humans.
Reference: Zullo, B., & Ciafardini, G. (2019). Food Microbiology, 78, 179-187. doi:
13- Olive oil lessened fatty liver severity independent or cardiometabolic correction in patiens with non-alcoholic liver disease: A randomized critical trial.
Relief of some degree of liver severity with consumption of AOVE
This study concludes that olive oil can alleviate the severity of the fatty liver independent of cardio metabolic factors.
Reference: Rezaei, S., Akhlaghi, M., Sasani, M., & Barati Boldaji, R. (2019). Nutrition, 57, 154-161.
14- Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncomunicable diseases.
Positive effects on the intestinal microbiota with consumption of AOVE
Consumption of extra virgin olive oil can have positive effects on cancer prevention and type 2 diabetes. Its use is not only recommended by the healthy fatty acids it contains but also for the positive effect of bioactive compounds on human health, such as those provided in the intestinal microbiota.
Reference: Gavahian, M., Mousavi Khaneghah, A., Lorenzo, J., Munekata, P., Garcia-Mantrana, I.,
- Collado, et al. (2019). Trends In Food Science & Technology, 88, 220-227. doi:
15- Unsaponifiable and phenolic fractions from virgin olive oil prevent neuroinflammation skewing microglia polarization toward M2 phenotype.
Safeguarding brain homeostasis with a diet whose predominant fat is AOVE
The study determines a low neuro inflammation and a safeguard of brain homeostasis when the predominant fat of the diet is olive oil, being their components minors the causes.
Reference: Toscano, R., Millan-Linares, M., Naranjo, M., Lemus-Conejo, A., Claro, C., & Montserrat-de la Paz, S. (2019). Journal Of Functional Foods, 62, 103543. doi: 10.1016/j.jff.2019.103543
16- Mediterranean diet, cardiovascular disease and mortality in diabetes: A systematic review and meta-analysis of prospective cohort studies and randomized clinical trials.
Decreased risk of cardiovascular disease in populations that include people with diabetes with the addition of the mediterranean diet to food
Meta-analysis on the effects of the mediterranean diet on the prevention of cardiovascular disease and its incidence in mortality, deducing that this diet has beneficial effects in populations including individuals with diabetes.
Reference: Becerra-Tomás, N., Blanco Mejía, S., Viguiliouk, E., Khan, T., Kendall, C., Kahleova, H., Rahelić, D., Sievenpiper, J. and Salas-Salvadó, J., 2019. Critical Reviews in Food Science and Nutrition, 60(7), pp.1207-1227.
17- Reduction in the Incidence of Type 2 Diabetes with the Mediterranean Diet: Results of the PREDIMED-Reus nutrition intervention randomized trial.
Reductions in the incidence of type 2 diabetes thanks to the mediterranean diet
Confirmation of the results obtained in previous studies on PREDIMED in which a decrease in the incidence of type 2 diabetes is observed thanks to the consumption of mediterranean diet.
Reference: Salas-Salvado, J., Bullo, M., Babio, N., Martinez-Gonzalez, M., Ibarrola-Jurado, N., Basora, J., Estruch, R., Covas, M., Corella, D., Aros, F., Ruiz-Gutierrez, V. and Ros, E., 2010. Diabetes Care, 34(1), pp.14-19.
18- Adherence to Mediterranean Diet or Physical Activity After Bariatric Surgery and Its Effects on Weight Loss, Quality of Life, and Food Tolerance.
Olive oil as the best option to include in a low calorie diet
Relationship between weight loss when there is a follow-up to the mediterranean diet and consumption of olive oil.
Reference: Gils Contreras, A., Bonada Sanjaume, A., Becerra-Tomás, N. and Salas-Salvadó, J., 2019.
Obesity Surgery, 30(2), pp.687-696.
19- Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique.
Cooking vegetables with AOVE promotes the absorption and release of bioactive compounds from their traditional ingredients
The study concludes that the use of AOVE in mediterranean cuisine can help the extractability of bioactive compounds such as polyphenols and the carotenoids of the food matrix.
Reference: Rinaldi de Alvarenga, J., Quifer-Rada, P., Francetto Juliano, F., Hurtado-Barroso, S., Illan, M., Torrado-Prat, X. and Lamuela-Raventós, R., 2019. Molecules, 24(8), p.1555.
20- Terapias antienvejecimiento aplicadas a la enfermedad de Alzheimer.
Consumption of AOVE in our diet extends life
The study shows a high degree of relationship between the traditional mediterranean diet and an increase in longevity, lower incidence in cardiovascular disease and lower mortality, lower risk of cancer, lower cognitive decline associated with age and lower risk of chronic diseases.
Reference: Alonso Abreu, G., Brito Armas, J., & Castro Fuentes, R. (2018). Revista Española De
Geriatría Y Gerontología, 53(1), 45-53. doi: 10.1016/j.regg.2017.02.007
21- La dieta mediterránea, óptima contra las enfermedades cardiovasculares, pero poco seguida por supervivientes de un evento coronario isquémico en un país mediterráneo.
Consumption of AOVE in reducing the risk of cardiovascular disease, cancer or diabetes
The mediterranean diet, characterized greatly by high consumption of AOVE, has a great relationship between its consumption and a lower incidence of ECV, coronary heart disease, myocardial infarction, global incidence of cancer, neurodegenerative diseases and diabetes.
Reference: Ros, E. (2018). Revista Clínica Española, 218(5), 241-243. doi: 10.1016/j.rce.2018.04.011
22- Olive oil consumption and human health: A narrative review.
Effects on breast cancer or type 2 diabetes mellitus associated with regular consumption of AOVE Consumption of olive oil shows a protective role on the incidence in breast cancer, along with effects on type 2 diabetes mellitus, showing the beneficial effects on human health.
Reference: Foscolou, A., Critselis, E., & Panagiotakos, D. (2018). Maturitas, 118, 60-66. doi: 10.1016/j.maturitas.2018.10.013
23- Olive oil and leaf extract prevent fluoxetine-induced hepatotoxicity by attenuating oxidative stress, inflammation and apoptosis.
Improved liver function with consumption of AOVE
The study shows that both olive leaf extract and olive oil prevent fluoxetine induction, thus improving liver function, oxidative stress attenuation, inflammation and apoptosis, along with improved antioxidant defenses.
Reference: Elgebaly, H., Mosa, N., Allach, M., El-massry, K., El-Ghorab, A., Al Hroob, A., & Mahmoud, A. (2018). Biomedicine & Pharmacotherapy, 98, 446-453. doi: 10.1016/j.biopha.2017.12.101
24- Olive oil and its principal bioactive compound: Hydroxytyrosol- A review of the recent literature.
Prevention of neurological disorders, inflammatory complications or cancer with the bioactive compounds of AOVE
Olive oil fatty acids promote mental health and prevent neurological disorders, inflammatory complications and cancer.
Reference: Wani, T., Masoodi, F., Gani, A., Baba, W., Rahmanian, N., & Akhter, R. et al. (2018).
Trends in Food Science & Technology, 77, 77-90. doi: 10.1016/j.tifs.2018.05.001
25- Olive oil and prevention of chronic diseases: Summary of an International conference.
Relationship between consumption of AOVE and its phenolic compounds with a welfare state Partnering with consumption of AOVE, there is the fact of longevity and welfare, due to the beneficial effects of it and its peculiar components for human health.
Reference: Visioli, F., Franco, M., Toledo, E., Luchsinger, J., Willett, W., Hu, F., & Martinez-Gonzalez, M. (2018). Nutrition, Metabolism And Cardiovascular Diseases, 28(7), 649-656. doi: 10.1016/j.numecd.2018.04.004
26- Documento de recomendaciones de la SEA 2018. El estilo de vida en la prevención cardiovascular.
AOVE as the main source of monounsaturated fats provides cardiovascular health
The document concludes that AOVE has healthy effects, rich in polyphenols, being AOVE the main source of monounsaturated fats that provide better cardiovascular health, referring to the association with the Mediterranean diet.
Reference: Pérez-Jiménez, F., Pascual, V., Meco, J., Pérez Martínez, P., Delgado Lista, J., Domenech, M., Estruch, R., León-Acuña, A., López-Miranda, J., Sánchez-Ramos, A., Soler i Ferrer, C., Soler-Rivas, C., Solá Alberich, R., Valdivielso, P. and Ros, E., 2018. Clínica e Investigación en Arteriosclerosis, 30(6), pp.280-310.
27- Olive oil and its principal bioactive compound: Hydroxytyrosol- A review of recent literature.
AOVE antimicrobial properties
Analysis of the antimicrobial, antiviral, cardiovascular, carcinogenic, activities and similar AOVE diseases.
Reference: Wani, T., Masoodi, F., Gani, A., Baba, W., Rahmanian, N., & Akhter, R. et al. (2018). Trends in Food Science & Technology, 77, 77-90. https://doi.org/10.1016/j.tifs.2018.05.001
28- Cambios en el Índice de Hígado Graso con una intervención con dieta mediterránea: seguimiento de 6 años ensayo PREDIMED-Málaga.
Delayed progression of nonalcoholic fatty liver with consumption of AOVE within the Mediterranean diet
Mediterranean dietary intervention could delay or slow the natural progression of HGNA (nonalcoholic fatty liver), being beneficial for the prevention and treatment of the same.
Reference: Cueto-Galán, R., Barón, F., Valdivielso, P., Pintó, X., Corbella, E., Gómez-Gracia, E., &
Wärnberg, J. (2017). Medicina Clínica, 148(10), 435-443. doi: 10.1016/j.medcli.2016.11.032
29- Extra-virgin olive oil ameliorates cognition and neuropathology of the 3xTg mice: role of autophagy.
Protective effect of AOVE on memory disturbances or synaptic integration
Protective effect of extra virgin olive oil on modulation of tau phosphorylation, memory disturbances, synaptic integration and neuroinflammation.
Reference: Roede, J. (2017). Annals Of Clinical And Translational Neurology, 4(10), 762-762. doi:
30- Oleocanthal ameliorates amyloid-β oligomers toxicity on astrocytes and neuronal cells: In-vitro studies.
AOVE as an Alzheimer’s attenuator
The study shows how AOVE attenuates Alzheimer’s pathology, producing improved cognitive function in animals, suggesting protective potential and reducing the risk of developing Alzheimer’s disease.
Reference: Batarseh YS, Mohamed LA, Al Rihani SB, Mousa YM, Siddique AB, El Sayed KA, Kaddoumi ANeuroscience 2017, 352:204-215.
31- Effect of diet and physical activity based interventions in pregnancy on gestational weight gain and pregnancy outcomes: meta-analysis of individual participant data from randomised trials.
Weight loss and lower risk of diabetes during pregnancy with the Mediterranean diet
It is concluded that the Mediterranean diet and physical activity during pregnancy, reduce weight gain and a lower chance of going to a caesarean.
Reference: p.j3991. BMJ, 2017.
32- Anti-HSV type 1 activity of olive leaves extract crude form acting as a microemulsion dosage form.
Antiviral activity of olive leaf extract forming emulsion against herpes virus type 1
The study demonstrates the antiviral activity of the extract obtained from the olive leaves forming a microemulsion, thanks to the activity of the oleuropein it contains, against the herpes simplex virus type 1.
Reference: Rania, A., Alaa, E., Mostafa, A., Rania, H., & Nariman, A. (2016). African Journal Of Microbiology Research, 10(22), 820-828. https://doi.org/10.5897/ajmr2016.7972
33- Mediterranean Diet and Invasive Breast Cancer Risk Among Women at High Cardiovascular Risk in the PREDIMED Trial. A Randomized Clinical Trial
The Mediterranean diet, rich in AOVE could help prevent breast cancer and decrease the risk of cardiovascular disease
The study finds that increasing AOVE consumption by 5% reduces the risk of breast cancer by 28%.
Reference: Estefanía Toledo, MD, MPH, PhD1,2; Jordi Salas-Salvadó, MD, PhD2,3; Carolina Donat-Vargas, PharmD1,2; et al
34- Comparative Analysis of Pancreatic Changes in Aged Rats Fed Life Long with Sunflower, Fish, or Olive Oils.
AOVE as an improvement for pancreatitis
Improvement of pancreatitis due to the content of antioxidants and antimicrobial agents in virgin olive oil.
Reference: The Journals of Gerontology: Series A, Volume 69, Issue 8, August 2014, Pages 934–944
35- Primary Prevention of Cardiovascular Disease with a Mediterranean Diet (PREDIMED)
Consumption of AOVE and related to cardiovascular disease
Among people at high cardiovascular risk, a Mediterranean diet supplemented with extra virgin olive oil or nuts reduced the incidence of major cardiovascular events
Reference: Ramón Estruch, M.D., Ph.D., Emilio Ros, M.D., Ph.D., Jordi Salas-Salvadó, M.D., Ph.D., Maria-Isabel Covas, D.Pharm., Ph.D., Dolores Corella, D.Pharm., Ph.D., Fernando Arós, M.D., Ph.D., Enrique Gómez-Gracia, M.D., Ph.D., Valentina Ruiz-Gutiérrez, Ph.D., Miquel Fiol, M.D., Ph.D., José Lapetra, M.D., Ph.D., Rosa Maria Lamuela-Raventos, D.Pharm., Ph.D., Lluís Serra-Majem, M.D., Ph.D., et al.
36- Prevención primaria de la enfermedad cardiovascular con una dieta mediterránea.
Decrease by 30% of the incidence to suffer cardiovascular effects with consumption of AOVE
The study indicates that there is a relative risk reduction of up to 30% of cardiovascular events for patients who followed a Mediterranean diet that has olive oil as the main source of monounsaturated fats.
Reference: Bailén Almorox, R. (2013). Revista Clínica Española, 213(7), 355-356. doi:
37- Factores dietéticos asociados al cáncer de próstata. Beneficios de la dieta mediterránea.
Relationship between AOVE oil acid content with the regulation of oncogenes related to prostate cancer
Evidence of direct and indirect factors related to AOVE, that produce a reduction in a prostate cancer.
Reference: Ferrís-Tortajada, J., Berbel-Tornero, O., García-Castell, J., Ortega-García, J., & López-Andreu, J. (2012). Actas Urológicas Españolas, 36(4), 239-245. doi: 10.1016/j.acuro.2011.08.002
38- Antiviral efficacy against hepatitis B virus replication of oleuropein isolated from Jasminum officinale L.var.grandiflorum
AOVE as a treatment against hepatitis B
The study suggests important results that show that consumption of AOVE could play an important role in the treatment of Hepatitis B.
Reference: Zhao G., Yin Z., DongJ. J. Ethnopharmacol. 2009 Sep 7;125(2):265-8. Epub 2009 Jul 4
39- Aceite de oliva, clave de vida en la Cuenca Mediterránea.
Consumption of AOVE related to a better lipid profile
The study takes stock of studies on AOVE, highlighting its numerous health benefits.
Bibliografia: Sánchez-Muniz, F. J. (2007). Anales De La Real Academia Nacional De Farmacia, (. 4 3), 653.
40- The olive leaf extract exhibits antiviral activity against viral haemorrhagic septicaemia rhabdovirus (VHSV).
In vitro inhibition of VHSV activity from oleuropein extract
Decreased about 30% of the effectiveness of the VHSV virus with the incubation of the same in a medium with oleuropein.
Reference: MICOL, V., CATURLA, N., PEREZFONS, L., MAS, V., PEREZ, L., & ESTEPA, A. (2005).
Antiviral Research, 66(2-3), 129-136.
41- Antihypertensive, antiatherosclerotic and antioxidant activity of triterpenoids isolated from Olea europaea, subspecies africana leaves.
AOVE with possible use in the face of hypertension
Use of AOVE oleanoic acid as a remedy for complicated hypertension with heart failure.
Reference: Somova LI, Shode FO, Ramnanan P, Nadar A. J Ethnopharmacol 2003, 84 (2-3): 299-305.
42- Anti-HIV activity of olive leaf extract (OLE) and modulation of host cell gene expression by HIV-1 infection and OLE treatment.
Olive leaf extract as an inhibitor of acute VIH-1 infection
Inhibition of acute VIH-1 infection, transmission of the same cell to cell and replication of VIH-1 from olive leaf extract.
Reference: Lee-Huang, S., Zhang, L., Lin Huang, P., Chang, Y., & Huang, P. (2003). Biochemical And Biophysical Research Communications, 307(4), 1029-1037. https://doi.org/10.1016/s0006-291x(03)01292-0
This bibliographic review has been carried out by the QvExtra! Association International, in April 2020. It is requested that the author’s authority be maintained in the references to it.