Sterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree

Olive oil is considered one of the most valuable vegetable oils and highly appreciated by consumers for its specific distinguishable taste aroma, as well nutritional value. Sterols triterpene diols are important carriers bioactive properties olive responsible some beneficial effects consumption on human health, such lowering serum LDL-cholesterol levels significantly reducing risk cardiovascular diseases. The concentration total sterols proportions particular among parameters used to verify prove authenticity in accordance with EU other countries’ regulations. Finally, their composition has been shown have high discrimination potential ensuring traceability respect variety, geographical origin, harvest date, factors. For these reasons, research an ever-growing field scientific interest great practical importance. This review focuses all aspects oil, from chemical structure, biosynthesis, occurrence role plants, health benefits, use official controls purity authenticity, a conclusive survey recent findings about different factors influence content composition, detailed comparative analysis studies that investigated two factors, variety ripening degree.