Atherosclerosis and Mediterranean Diet Polyphenols

For centuries, olive oil, largely produced in Mediterranean countries, has been thought not only to contribute dietary nutrients, but also to have an overall positive impact on cardiovascular health. This has been substantiated by epidemiological and small intervention studies. The benefits of olive oil are attributable both to its high content in oleic acid and to minor bioactive compounds, in particular polyphenols, such as hydroxytyrosol and its derivative oleuropein. Compelling evidence has been accrued that olive oil polyphenols may interfere with the inflammatory response at the origin of atherosclerosis by inhibiting the expression of genes involved in vascular inflammation. In addition to other properties on the lipid profile and other cardiovascular risk factors, this effect is potentially relevant to prevent the development of atherosclerotic vascular disease. © 2014 Elsevier Inc. All rights reserved.