Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Review Article Volume 4 Issue 2

Is Olive Oil a Functional Food with Systemic Benefits on Pathological Conditions and Ageing by Improving Mitochondrial Functions and Antioxidant Status?

Sevginur Akdas1, Mehtap Kacar2, Ceren Erozkan1 and Nuray Yazihan1,3*

1Ankara University, Institute of Health Sciences, Interdisciplinary Food, Metabolism and Clinical Nutrition Department, Ankara, Turkey
2Yeditepe University, Faculty of Medicine, Department of Physiology, Istanbul, Turkey
3Ankara University, Faculty of Medicine, Department of Pathophysiology, Ankara, Turkey

*Corresponding Author: Nuray Yazihan, Professor, Internal Medicine, Pathophysiology Department, Ankara University, Faculty of Medicine, Ankara, Turkey.

Received: December 23, 2019; Published: January 06, 2020



  There are many studies examining the effect of olive oil consumption and its bioactive components on health. Experimental models and studies on volunteers, epidemiological studies, systemic reviews and metaanalyses show that olive oil consumption has a positive effect on the formation, prevention and treatment processes of many chronic diseases, mainly due to its antioxidant and anti-inflammatory effects. By preserving the mitochondrial function with its polyphenolic properties, olive oil is thought to have benefits on metabolism and maintaining the cellular structure. Similarly, it has been thought that the role of the Mediterranean diet in maintaining healthy life is based on olive oil, as an important component of the Mediterranean diet and main source of dietary fat. In this review, the systemic effects of using olive oil as a source of fat in diet or olive oil applications with experimental models have been discussed with many invitro, invivo and human studies.

Keywords: Antioxidant; Anti-Inflammatory; Ageing; Functional Food; Mediterranean Diet; Mitochondria; Metabolism; Olive Oil



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Citation: Nuray Yazihan., et al. “Is Olive Oil a Functional Food with Systemic Benefits on Pathological Conditions and Ageing by Improving Mitochondrial Functions and Antioxidant Status?". Acta Scientific Nutritional Health 4.2 (2020): 01-05.


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