Possible Interaction: Fatty Acids, Monounsaturated and Olive Oil

“Both MUFA dietary periods resulted in an increase in high-density-lipoprotein (HDL) cholesterol (7% for the olive oil diet and 4% for the sunflower oil diet) and in apolipoprotein (apo) A-I (9% for both) compared with the NCEP-I diet.”

“Higher proportions of olive oil prompted an increase in monounsaturated fatty acid content (mainly C18:1).”

“Likewise, an enriched monounsaturated fatty acid diet prevents LDL oxidative modifications more than an enriched polyunsaturated diet, and the oxidation of LDL in patients with peripheral vascular disease mediated by n-3 fatty acids can be reduced by the simultaneous consumption of olive oil.”

“ Dietary olive oil increased the ratio of monounsaturated to saturated fatty acids (MUFA/SFA) in the diets.”

“A Mediterranean diet enriched in MUFA with virgin olive oil.”

“In this regard, monounsaturated fatty acid-rich diets prevented the expression of inflammatory genes in different tissues, an action also observed after the administration of olive oil phenolic compounds.”

“A lower risk of severe photoaging was associated with higher intakes of monounsaturated fatty acids from olive oil in both sexes.”

“ VOO consumption increased the monounsaturated fatty acid content in phospholipids and cholesterol esters in both groups.”

“Substitute olive oil or canola oil for vegetable oils to increase your intake of monounsaturated fatty acids.”

“ Monounsaturated Fatty Acids (MUFAs) levels were enhanced after olive oil treatment, and in particular, a significant increase of oleic acid levels was detected; MUFAs levels were instead reduced in omega-3 group in line with the decrease of oleic acid levels.”