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FRANCISCO J. SÁNCHEZ MUNIZ AN. R. ACAD. NAC. FARM.

Los efectos beneficiosos del aceite de oliva se tratan en extensión en tres sub-
apartados donde se revisan sus acciones en aspectos de salud de gran importancia
social y económica: Longevidad y supervivencia; enfermedad cardiovascular y cán-
cer. Tales beneficios se han atribuido a su composición en ácidos grasos, muy rico
en ácidos grasos monoinsaturados y con una concentración moderada en ácidos
grasos saturados y poliinsaturados. Además posee compuestos antioxidantes y la
relación ácidos grasos poliinsaturados/tocoferoles es más adecuada que la de otros
aceites para prevenir la oxidación lipídica. En los aceites de oliva virgen y virgen
extra se han encontrado y cuantificado biofenoles con propiedades antioxidantes
muy importantes y con papeles en la modulación de la aterogénesis y posiblemente
en el cáncer. Se presentan y discuten algunos trabajos recientes donde se señalan
posibles mecanismos de acción de estos compuestos.

La revisión termina planteando que el consumo de aceite de oliva ayuda a
alcanzar un perfil lipídico dietético más correcto y en línea con los objetivos y
recomendaciones nutricionales actuales.

Palabras clave: Aceite de oliva.—Dieta mediterránea.—Enfermedad cardiovas-
cular.—Envejecimiento.—Cáncer.

ABSTRACT

Olive oil, life key in the Mediterranean area

In this paper some historical aspects of olive oil are reviewed, as well as its
cultural and nutritional importance. The different types of olive oil as their
characteristics are described and their benefits discussed in the framework of
the Mediterranean diet.

Mediterranean Diet and frying are non separable concepts. In fact, this is a
culinary technique extendedly employed in the Mediterranean Basin. Moreover,
some advices are given to properly use the olive oil as fresh as in frying.

Based on the low cardiovascular mortality found in the Mediterranean cohorts
respect to other counterparts from different World parts, this diet has been
proposed as a model to get a correct nutritional status and to get a significant
protection against degenerative diseases very prevalent in Developed countries. The
classical Mediterranean diet can be defined with a pyramidal structure based in
vegetable foods, being obliged the inclusion of virgin olive oil as practically the
only culinary food. Its also contains small amounts of foods from animal origin
(mainly fish and dairy products). Wine daily consumed with moderation during
meals is also one of its important characteristics. Such dietetic model implies the
balance between energy income and expenditure.

Beneficial effects of olive oils are discussed in three subsections focussing them
on health aspects of great social and economical importance: Aging and longevity;
cardiovascular disease and cancer. Such benefits have been attributed to its fatty
acid composition, very rich in monounsaturated fatty acids, and moderate in
saturate and polyunsaturated fatty acids. Furthermore, virgin olive oils contain
antioxidant compounds and the polyunsaturated fatty acid/tocopherol ratio is more

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