RT Journal Article
T1 Therapeutic Properties and Use of Extra Virgin Olive Oil in Clinical Nutrition: A Narrative Review and Literature Update.
A1 Jiménez-Sánchez, Andrés
A1 Martínez-Ortega, Antonio Jesús
A1 Remón-Ruiz, Pablo Jesús
A1 Piñar-Gutiérrez, Ana
A1 Pereira-Cunill, José Luis
A1 García-Luna, Pedro Pablo
K1 Mediterranean diet
K1 cancer
K1 diabetes mellitus
K1 enteral nutrition
K1 hydroxytyrosol
K1 oleic acid
K1 oleocanthal
K1 oleuropein
K1 olive oil
K1 parenteral nutrition
AB Extra virgin olive oil (EVOO) is a cornerstone of the Mediterranean diet (MedD). In this narrative review, we synthesize and illustrate the various characteristics and clinical applications of EVOO and its components-such as oleic acid, hydroxytyrosol, and oleuropein-in the field of clinical nutrition and dietetics. The evidence is split into diet therapy, oleic acid-based enteral nutrition formulations and oral supplementation formulations, oleic acid-based parenteral nutrition, and nutraceutical supplementation of minor components of EVOO. EVOO has diverse beneficial health properties, and current evidence supports the use of whole EVOO in diet therapy and the supplementation of its minor components to improve cardiovascular health, lipoprotein metabolism, and diabetes mellitus in clinical nutrition. Nevertheless, more intervention studies in humans are needed to chisel specific recommendations for its therapeutic use through different formulations in other specific diseases and clinical populations.
YR 2022
FD 2022-03-31
LK http://hdl.handle.net/10668/21467
UL http://hdl.handle.net/10668/21467
LA en
DS RISalud
RD Apr 8, 2025