THE EFFECTS OF THE OLIVE OIL COMPONENTS ON REDUCING THE CARDIOVASCULAR COMPLICATIONS

Background: Cardiovascular diseases are responsible for more than 7 million deaths worldwide. Cardiovascular risk factors such as hypertension, diabetes and smoking, contribute to the onset of the inflammatory process in atherosclerosis. It has been found that the inclusion of potentially cardioprotective foods, such as olive oil to the diet may aid in the control of the cardio inflammatory markers. Olive oil components, specially the antioxidants such as carotenoids, polyphenolic and ?tocopherol compounds (Vit E) have emphasized substantial cardio protective effects. It can also protect against free radicals and lipid peroxidation in humans and prevent the DNA damage. Objective: The objective of this study is to review the effects of olive oil components on reducing the Cardiovascular complications. Results: Many Studies demonstrated the association between consumption of extra-virgin olive oil and reduced risk of major cardiovascular events in patients at high risk for developing cardiovascular diseases. In addition, the nonglyceride fraction of Olive Oil is rich in antioxidants such as the carotenoids and polyphenolic compounds. The primary polyphenols are oleuroepein and hydroxytyrosol. Although these substances exist in relatively low concentrations in olive oil, its daily consumption augments the overall antioxidant content in the human body and protects against free radicals and lipid peroxidation in humans. Conclusion: The role of virgin olive oil components on cardiovascular diseases has been demonstrated by a growing number of studies. However, its exact mechanism remains to be un-specified. It should be noted that, although Olive Oil influence cardiovascular health, a host of confounding variables, such as lifestyle, exercise, stress level, environment, and genetics, play a role in the individual health.