The Mediterranean diet, in which olive oil is the main source of fat, reduces the risk of developing diseases associated with oxidative damage such as Cancer, Cardiovascular and Neurodegenerative diseases.

It may also slow down the aging process.

Several studies have shown a strong relationship between the intake of saturated fatty acids (SFA) and Coronary Heart Disease (CHD). Northern European countries and the U.S.A, in which diet is high in SFA (meat and dairy products), have higher percentages of CHD than southern European countries.

The benefit of olive oil consumption can be linked to its:
1) high content of MUFA
2) antioxidant content

In the human body, the compounds named "free radicals" oxidize lipids, DNA, and proteins, promoting the development of cancer and cardiovascular diseases. These free radicals are products of our own metabolism. Their formation is enhanced by processes such as infection, inflammation, and tobacco consumption.

Our defences against "free radicals" are the antioxidant substances in which those provided by the diet have a major role.

The imbalance between oxidant and antioxidant compounds in the body is called "oxidative stress". Oxidative stress promotes the oxidation of low density lipoproteins (LDL), the so called " bad cholesterol". Oxidation of LDL is a first step in developing atherosclerosis and CHD.

Dietary antioxidants such as the phenolic compounds of Olive Oil help to prevent oxidation of lipids and DNA.

The EUROLIVE consortium focuses on the study of the health benefits of virgin and common olive oil in prevention of pathologies that affect cardiovascular function and their cost/benefit ratio.

Programme

Objectives

Introduction

Workplan