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Abstract
SUMMARY AND CONCLUSION
Dietary consumption of polyphenols is associated with a lower risk of degenerative diseases. In particular, protection of serum lipids from oxidation, which is a major step in the development of arteriosclerosis, has been demonstrated. More recently, new avenues have been explored in the capacity of polyphenols to interact with the expression of the human genetic potential. In the last few decades, several epidemiological studies have shown that a dietary intake of foods rich in natural antioxidants correlates with reduced risk of coronary heart disease; particularly, a negative association between consumption of polyphenol-rich foods and cardiovascular diseases has been demonstrated. This association has been partially explained on the basis of the fact that polyphenols interrupt lipid peroxidation induced by reactive oxygen species (ROS).
It has been speculated that consumption of olive oil contributed to the lower incidence of CHD and some cancers. It has been postulated that the lower incidence of CHD and prostate and colon cancers in Greece, Italy and Spain was due to the Mediterranean diet. The Mediterranean diet is largely vegetarian in nature and the consumption of olive oil is the principal source of fat. The amount of vegetable fat obtained via olive oil is 71, 42 and 37% in that in Greece, Italy and Spain, respectively (Rose et al., 1986). The amount of olive oil consumed in Greece is 18 kg per year capita, in Italy 13 kg/year per capita and in Spain 11 kg/year per capita (Quaranta and Rotundo, 2000).
The olive belongs to the family Oleaceae, genus Olea and to the species Olea europaea, L. It is the only species of Olea found in the tropical and sub-tropical regions of the world that produces edible fruits and these are used for both table olive processing and for oil extraction (Garrido et al., 1997).
Virgin olive oil (VOO), an excellent natural food, is obtained from olive fruit (Olea europaea L.) by mechanical or physical procedures. Its composition varies widely, depending on fruit variety, degree of fruit ripeness, environmental conditions, grown region, and techniques of processing and storage (Barranco et al., 1996). VOO has a high resistance to oxidative deterioration due to fatty acid composition and phenolic antioxidants.
The nutritional value of olive oil arises from high level of oleic acid and minor components, such as phenolic compounds, whereas the aroma is strongly influenced by volatile compounds (Angerosa, 2002; Kiritsakis, 1998). Nutritional value and pleasant flavour have contributed to an increase in consumption of olive oil which has fostered cultivation of olives outsides the traditional olive oil producing region of the Mediterranean and into newer areas where cultivars adaptability, different climatic conditions and different agronomic practices may alter olive quality (Patumi et al., 2002).
Virgin olive oil, one of the few oils being consumed without any chemical treatment, has a high resistance to oxidative deterioration mainly due to two reasons: Firstly, its fatty acid composition is characterized by a high monounsaturated – to – polyunsaturated fatty