ANTIOXIDANT ROLE OF SOME EXTRA-VIRGIN OLIVE OIL COMPOUNDS

In recent decades, there has been an exponential growth of Non-Communicable Diseases (NCDs), a set of pathologies that have a significant impact in social and health terms, both because more and more families are involved, and because such diseases require a qualified integrated network of health and social assistance services. In light of all this, studies based on the search for possible preventive factors are taking on great importance: among the latter, the most important is undoubtedly linked to eating habits. The scientific community agrees in attributing to food a significant role in the pathogenesis of NCDs, which include: ischemic heart disease, cerebrovascular diseases, type 2 diabetes mellitus, tumors, as well as some neurodegenerative and rheumatological diseases. Based on the positive results of numerous epidemiological studies Mediterranean Diet (MD) has been proposed in industrialized countries as an ideal food model. To further confirm, UNESCO, on November 16, 2010, proclaimed the MD intangible heritage of humanity. The constant presence in the MD of extra virgin olive oil which, indeed, can be considered its common denominator, has directed the attention of the scientific community towards the phenolic compounds present in it: o Oleic acid, a monounsaturated fatty acid, gives high functionality to cell membranes and blood lipoproteins in our body. o Tocopherols, a great source of vitamin E and vitamin A. o Squalene and derivatives of oleuropein with remarkable antioxidant qualities, such as hydroxytyrosol and oleocanthal (the latter responsible for the typical bitter taste). o Oleacein and betasitosterol which have a strong hypotensive and anti-inflammatory action.