Therapeutic effects of phenolic compounds in extra virgin olive oil

Olive oil can be considered as a functional food because they carry a number of beneficial effects on the organism beyond nutritional benefits accepted. Studies conducted so far have shown that phenolic compounds in olive oil have positive effects on various physiological biomarkers, while exhibiting high bioavailability. Experimental studies (in vivo and in vitro) on phenolic compounds in olive oil have been shown to beneficially alter the lipid composition of the cell and platelet function, microbial activity and bone formation and reduce oxidative damage and inflammation. This could explain the low rate of diet-related diseases among populations living in the Mediterranean region. Finally, further studies in the research results demonstrate the beneficial effects of phenolic compounds in olive oil in relation to bone health, which would be effective as adjunctive therapy to promote bone formation at the site surgical dental implants.