Olive oil is made from the crushing and then subsequent pressing of olives. The fact that olives are rich in oil is reflected in the botanical name of the olive tree--Olea europea--since the word "oleum" means oil in Latin.

Olive oil is available in a variety of grades, which reflect the degree to which it has been processed. Extra virgin olive oil is derived from the first pressing of the olives and has the most delicate flavor and strongest overall health benefits.

How to Select Olive Oil

Since olive oil can become rancid from exposure to light and heat, there are some important purchasing criteria you should follow to ensure buying a better quality product. Look for olive oils that are sold in dark tinted bottles since the packaging will help protect the oil from oxidation caused by exposure to light. In addition, make sure the oil is displayed in a cool area, away from any direct or indirect contact with heat.

When you shop for olive oil, you will notice a host of different grades are available, including extra-virgin, virgin, refined and pure:

• Extra virgin is the unrefined oil derived from the first pressing of the olives and has the most delicate flavor

  Virgin olive oil is also derived from the first pressing of the olives but has a higher acidity level than extra virgin olive oil (as well as lower phytonutrient levels and a less delicate taste). Chemically, the difference between extra virgin olive oil and virgin olive oil involves the amount of free oleic acid, which is a marker for overall acidity. According to the standards adopted by the International Olive Oil Council, "virgin" can contain up to 2% free acidity (expressed as oleic acid), while "extra virgin" can contain up to 0.8% of free acidity.

• Note: For more technical information on olive oil, you may want to visit the International Olive Oil Council website www.internationaloliveoil.com.

• "Pure olive oil" is a phrase that is somewhat confusing, and perhaps also somewhat misleading. If you see the term "pure" on the label of an olive oil container, it typically means that the oil is a blend of refined and unrefined virgin olive oils. "Refined olive oil" is obtained from unrefined virgin olive oils, and it's only allowed to contain up to 0.3% of free acidity. However, while lower in free acidity than extra virgin or virgin olive oils, refined olive oil loses some of its unique nutrient content through the refining process. For this reason, we recommend the purchase of extra virgin olive oil over all other olive oil types, including "pure olive oil."

When considering these International Olive Oil Council (IOOC) standards, it is also important to know that the United States has refused to adopt IOOC standards for olive oil. For this reason, it is not nearly enough to see the words "extra virgin olive oil" on the label of a bottle purchased in the U.S. That wording, by itself, simply does not guarantee that you are getting extra virgin olive oil.

Instead, you have to look a little further on the label for other reassurances that you are truly obtaining extra virgin olive oil. One such assurance is the presence of a COOC logo on the label. "COOC" stands for the California Olive Oil Council. This organization (and all of its members) have voluntarily agreed to adopt the strict IOOC standards for labeling of their oils. So if you see the COOC logo on an extra virgin olive oil bottle, you can feel confident that you are getting true extra virgin oil.

You can also look for the initials "A.O.C." or "D.O.P." or "D.P.O." or "D.O" on the bottle. "A.O.C." stands for the French term "Appellation D'origine Controlée." "D.O.P." stands for the Italian "Denominazione d'Origine Protetta" (note that D.O.P. is also written as "D.P.O." in some other European countries). In Spain, a similar designation is "D.O." which stands for "Denominacion de Origen." Any of these initials provides assurance of quality with respect to extra virgin olive oils.

Another term that you may see on a bottle of olive oil is "cold pressed." This term means that minimal heating was used when mechanically processing the olives to make oil. We like the idea of cold pressed extra virgin olive oil, because we believe that minimal use of heating, combined with the phytonutrient-rich first pressing of the oil, provides the strongest possible nutrient composition from an extracted oil.

Another tactic is to cut first cold-pressed, extra virgin with second, third or fourth pressing olive oil.

How to Avoid Olive Oil Scams:
The best strategy is three-fold:
1. Learn how to taste-test any olive oil you buy.

2. Check the labels FOR some of the lettering above, i.e. COOC, AOC, DOP.

3. Find an olive oil producer with impeccable integrity and passionate dedication to providing the absolute finest quality oil possible.

You may be so used to the taste of adulterated olive oil that you don't even have a point of reference to evaluate quality. The most tell-tale sign of inferior olive oil is an unpleasant acrid, burning aftertaste at the very back of your tongue and down the back of your throat after tasting and swallowing it.

Beware of a "peppery taste", which is a strong sign of rancidity (oxidation and spoilage).

Polyunsaturate-rich nut and seed oils such as soy and hazelnut oils are used to adulterate many so-called 'olive oils.' Seed and nut oils are subject to turning rancid - much more so than olive oil, which is mostly mono-unsaturated fatty acids. Rancidity results in that acrid, burning aftertaste.

A very peppery aftertaste also can mean the acidity is high (lower grade olive oils are more acidic than first cold-pressed extra virgin).

One quality to look for when you buy olive oil:

The very best olive oils are buttery, rich and luxuriant to the taste, full of life, with very minimal 'peppery' qualities. This is because of their freshness as well as low acid content.

Note: For more information about where to buy the best super foods (and supplements), get the Nutritional Supplements and Super Foods ebook.

How to Store Olive Oil

Proper storage techniques for olive oil are very important, not only to preserve the delicate taste of the oil, but also to ensure that it does not spoil and become rancid, which will have a negative effect on its nutritional profile.

Even though olive oil's monounsaturated fats are more stable and heat-resistant than the polyunsaturated fats that predominate in other oils (especially the easily damaged omega-3 fatty acids found in flax seed oil, which should always be refrigerated and never heated), olive oil should be stored properly and used within 1-2 months to ensure its healthy phytonutrients remain intact and available. Research studies have shown compromise in the nutritional quality of olive oil after two months' period of time, even when the oil was properly stored.

Proper storage of olive oil includes protection from light. There is debate about the ideal type of storage container. Tinted glass bottles are one of the best storage options for preventing unwanted contamination of the olive oil with packaging materials (as might occur, for example, with the use of dark plastic bottles in which very small amounts of plastic might migrate from the bottle into the oil). However, depending upon the degree and type of glass tinting, exposure to all light might not be prevented with the use of tinted glass.

Metal containers for olive oil storage are also an option, although it is unclear about the potential for olive oil to be affected by the metal elements in the container. The transfer of olive oil to a sealed ceramic container is also an option.

If you decide to purchase olive oil in a tinted glass bottle, we recommend that you store it in a lightproof area, like a cabinet with solid doors or closed pantry. If you decide to purchase in either plastic or metal containers, you may want to take the additional step of moving the oil into a ceramic container that can be sealed.

If you aren't sure how quickly you will be using your olive oil, you may want to buy it in small-size amounts to avoid the problems that can arise with longer-term storage.

Purchase only as much as you will use in one to two months and store away from light and heat. Protect your olive oil's flavor and antioxidants by transferring 7 to 10 days' worth of oil to a smaller bottle to lessen the oxidation that occurs when the oil is exposed to air. Leave this small bottle at room temperature for easy use, but refrigerate the rest. When chilled, olive oil will solidify slightly and turn cloudy, but once restored to room temperature, it will regain its normal appearance, and its quality will be better maintained. Although it may be convenient, definitely don't store your olive oil near the stove as the heat will damage it.

While we haven't seen research that discusses declines in carotenoids and vitamin E for extra virgin olive oil, we have seen it for virgin oil. While this is not the type of oil we recommend, we still thought to include this interesting information here:

Research conducted at the University of Lleida in Spain and reported in the Journal of Agriculture and Food Chemistry found that levels of chlorophyll, carotenoids and antioxidant phenols dropped dramatically after virgin olive oil had been in storage 12 months-even under the best controlled conditions.

Chlorophyll content dropped by as much as 30%; beta-carotene by 40%, and vitamin E (alpha-tocopherol) by 100%!

Phenols, which are not only the main antioxidants in virgin olive oil, but are also responsible for its distinctive rich flavor, also dropped precipitously after 12 months storage.

Research published in New Scientist magazine has confirmed that light destroys many of the antioxidants in olive oil. Researchers at the University of Bari, in southern Italy, compared oils stored in the light or in the dark for 12 months. Oils stored in clear bottles under supermarket lighting lost at least 30% of their tocopherols (vitamin E) and carotenoids.

After just two months' exposure to light, peroxide (free radical) levels had increased so much that the olive oil could no longer be classified as extra virgin.

Using Extra Virgin Olive Oil

We suggest using extra virgin olive oil in dressing salads and a variety of cooked foods. We don't recommend cooking with extra virgin olive oil.

Oxidation of nourishing substances found in extra virgin olive oil, as well as acrylamide formation, can occur at cooking temperatures very closer to the 300F/148C range. For these reasons, we don't recommend cooking with extra virgin olive oil.

A Few Quick Serving Ideas:

• Use extra virgin olive oil in your salad dressings.
• Puree minced garlic, cooked potatoes (or cauliflower)and extra virgin olive oil together to make exceptionally delicious garlic mashed potatoes. Season to taste.
• Drizzle extra virgin olive oil over healthy sauted vegetables before serving.
• Puree extra virgin olive oil, garlic and your favorite beans together in a food processor. Season to taste and serve as a dip.
• Instead of putting the butter dish out on the table, place a small cup of extra virgin olive oil out instead to use on your bread or rolls. For extra flavor, try adding a little Balsamic vinegar or any of your favorite spices to the extra virgin olive oil.
• For more recipes and scrumptious food tips, get the Diabetes Cookbook or Food Tips ebook.

Mediterranean Diet and Olive Oil

Anyone familiar with the Mediterranean diet is aware of the nutrient power of extra virgin olive oil and its health benefits, as well as the wonderful flavor of a good dose of olive oil on salads, fish, pasta and almost anything else.


Statistics have shown that Mediterranean populations such as Spain, Italy & Greece, have significantly lower rates of coronary heart disease (CHD) than that seen throughout the rest of the world.

This observation was initially met with confusion, because the typical Mediterranean diet is as high in fat as the typical American diet and even higher in fat than the diets of other European populations.

Because studies among these other populations had shown a significant association between fat intake and the risk of heart disease, it was not known why the reverse was true among the Mediterranean people.

It was soon discovered that it was the quality, not the quantity of fat which was associated with heart disease. The fat intake of typical American diets consisted largely of saturated fats from animal foods such as meat and dairy, whereas the fat intake among typical Mediterranean diets consisted largely of monounsaturated fats from plant sources such as olive oil.

It was then discovered that diets high in monounsaturated fatty acids (MUFA’s) and low in saturated fatty acids (SUFA’s) could favourably affect blood cholesterol levels and consequently decrease the risk of developing cardiovascular diseases such as coronary heart disease (CHD); even when providing the same amount of total fat.

Further studies have revealed that other than its high MUFA content, unprocessed (extra-virgin) olive oil contains non-fat components such as certain phenolic compounds which have been found to have a wide range of beneficial health effects which include favorable effects on cholesterol (both 'good' and 'bad') levels and oxidation, as well as possessing an anti-inflammatory effect and potentially having healthy influences on our blood pressure and blood clotting.

The rate of cancer among Mediterranean populations is also significantly lower than the rest of the world. There is some preliminary evidence to suggest that these lower rates of cancer, particularly breast cancer, may also be at least in part due to olive oil consumption, as a component of olive oil called oleic acid has shown the potential to prevent breast cancer in laboratory studies. This evidence is very preliminary however.

For these reasons, extra-virgin olive oil intake, especially when used to replace fat intake from saturated fat sources, should be an important part of a superior nutrient-dense diet.

Health Benefits of Olive Oil

The quality of olive oil production - especially the stage of pressing - really does make a difference when it comes to health benefits. Recent studies have compared the anti-inflammatory benefits of extra virgin olive oil (EVOO) obtained from the first pressing of the oil to the anti-inflammatory benefits of virgin olive oils (non-EVOO) obtained from later pressings.

A reduction in inflammation markers was identified by researchers that EVOO  lowered the inflammatory markers in the blood when non-EVOOs were unable to do so. (Study measurements included blood levels of thromboxane A2, or TXA2, and leukotriene B2, or LBT2.)

This ability of extra virgin olive oil to help protect against unwanted inflammation is not surprising, since EVOO is known to contain stronger concentrations of phytonutrients (especially polyphenols) that have well-known anti-inflammatory properties. 

The anti-inflammatory strength of olive oil rests on its polyphenols. These anti-inflammatory compounds include at least nine different categories of polyphenols and more than two dozen well-researched anti-inflammatory nutrients, including the following: Anthocyanidins (cyanidins,  peonidins); Flavones (apigenin, luteolin); Flavonols (quercetin; kaempferol); Flavonoid glycosides (rutin);  Lignans (pinoresinol); Hydroxycinnamic acids ( caffeic acid, cinnamic acid,  ferulic acid, coumaric acid); Hydroxybenzoic acids (vanillic acid, syringic acid);  Tyrosols (oleuropein, tyrosol,  hydroxytyrosol, ligstroside).

Research has documented a wide variety of anti-inflammatory mechanisms used by olive oil polyphenols to lower our risk of inflammatory problems. These mechanisms include decreased production of messaging molecules that would otherwise increase inflammation (including TNF-alpha, interleukin 1-beta, thromboxane B2, and leukotriene B4); inhibition of pro-inflammatory enzymes like cyclo-oxygenase 1 and cyclo-oxygenase 2; and decreased synthesis of the enzyme inducible nitric oxide synthase.

In heart patients, olive oil and its polyphenols have also been determined to lower blood levels of C-reactive protein (CRP), a widely used blood measurement for assessing the likelihood of unwanted inflammation. They have also been found to reduce activity in a metabolic pathway called the arachidonic acid pathway, which is central for mobilizing inflammatory processes.

These anti-inflammatory benefits of extra virgin olive oil do not depend on large levels of intake. As little as 1-2 tablespoons of extra virgin olive oil per day have been shown to be associated with significant anti-inflammatory benefits.

Heart disease reduction has been identified in numerous studies of the Mediterranean Diet that olive oil intake contributed to a decreased risk of heart disease. However, a recent group of studies has provided us with a fascinating explanation of olive oil's cardioprotective effect. One of the key polyphenols in olive oil - hydroxytyrosol (HT) - helps protect the cells that line our blood vessels from being damaged by overly reactive oxygen molecules.

HT helps protect the blood vessel cells by triggering changes at a genetic level. The genetic changes triggered by HT help the blood vessel cells to enhance their antioxidant defense system. In other words, olive oil supports our blood vessels not only by providing antioxidants like like vitamin E and beta-carotene. Olive oil also provides our blood vessels with unique molecules like HT that actually work at a genetic level to help the cellular walls of the blood vessels remain strong.

Olive oil has long been recognized for its unusual fat content. This plant oil is one of the few widely used culinary oils that contains about 75% of its fat in the form of oleic acid (a monounsaturated, omega-9 fatty acid).

In terms of monounsaturated fat, the closest common culinary oil to olive is canola oil, with about 60% of its fat coming in monounsaturated form. By contrast, the fat in soybean oil in only 50-55% monounsaturated; in corn oil, it's about 60%; in sunflower oil, about 20%; and in safflower oil, only 15%.

When diets low in monounsaturated fat are altered to increase the monounsaturated fat content (by replacing other oils with olive oil), research study participants tend to experience a significant decrease in their total blood cholesterol, LDL cholesterol, and LDL:HDL ratio.

Recent research studies have taken these heart-healthy effects of olive oil one step further. Olive oil's monounsaturated fat content (specifically, its high level of oleic acid) has now been determined to be a mechanism linking olive oil intake to decreased blood pressure. Researchers believe that the plentiful amount of oleic acid in olive oil gets absorbed into the body, finds its way into cell membranes, changes signaling patterns at a cell membrane level (specifically, altering G-protein associated cascades) and thereby lowers blood pressure.

To our knowledge, this is the first time that the monounsaturated fat content of olive oil has been linked not only to cholesterol reduction, but also to reduction of blood pressure.

Anti-clotting benefits have been demonstrated by various laboratory studies have also found that 2-(3,4-di-hydroxyphenyl)-ethanol (DHPE), a phenol component of extra-virgin olive oil with potent antioxidant properties, is able to inhibit platelet aggregation (blood clotting) more effectively that other flavonoids. The phenol enriched portion of olive oil also demonstrated similar activity. 

This is important because heart attacks and strokes are caused by blood clots which build up in the arteries of the heart or brain which have been narrowed due to atherosclerotic plaque formation. The ability to form normal blood clots to physical trauma is of course necessary to prevent hemorrhage (uncontrolled bleeding), however the degree of blood clot inhibition which would occur due to olive oil consumption would not be so severe that it would be dangerous at all.

Cancer prevention has been one of the most active areas of olive oil research, and the jury is no longer out on the health benefits of olive oil with respect to cancer. Twenty-five studies on olive oil intake and cancer risk - including most of the large-scale human studies conducted up through the year 2010 - have recently been analyzed by a team of researchers at the Mario Negri Institute for Pharmacological Research Institute in Milan, Italy.

Firmly established by this research team were the risk-reducing effects of olive oil intake with respect to cancers of the breast, respiratory tract, upper digestive tract and, to a lesser extent, lower digestive tract (colorectal cancers). These anti-cancer benefits of olive oil became most evident when the diets of routine olive oil users were compared with the diets of individuals who seldom used olive oil and instead consumed diets high in saturated added fat, especially butter.

There is also encouraging research on the potential for olive oil to help with control of certain cancers once they have already developed. For example, improvement of breast cancer status has been an area of particular interest in olive oil research. Here some of the research has focused on the secoiridoids in olive oil (especially oleocanthal), and its ability to help keep breast cancer cells from reproducing.

Another example involves the ability of hydroxytyrosol (HT) in olive oil to trigger programmed cell death (apoptosis) in colon cancer cells. HT may be able to accomplish this anti-cancer effect by helping block the enzymatic activity of fatty acid synthetase (FAS). These cancer-controlling properties of olive oil and olive oil constituents are generally referred to as the "antiproliferative" properties of olive oil. We expect to see more future research in this area.

Digestive health benefits of olive oil for the digestive tract were first uncovered in research on diet and cancers of the digestive tract. Numerous studies found lower rates of digestive tract cancers - especially cancers of the upper digestive tract, including the stomach and small intestine - in populations that regularly consumed olive oil. 

Recent research has provided us with even more information, however, about olive oil, its polyphenols, and protection of the digestive tract. One fascinating area of recent research has involved the polyphenols in olive oil and the balance of bacteria in our digestive tract. Numerous polyphenols in olive oil have been shown to slow the growth of unwanted bacteria, including bacteria commonly responsible for digestive tract infections. These polyphenols include oleuropein, hydroxytyrosol, and tyrosol. Some of these same polyphenols - along with other olive oil polyphenols like ligstroside - are specifically able to inhibit the growth of the Helicobacter pylori bacterium. This effect of the olive oil polyphenols may be especially important, since overpopulation of Helicobacter bacteria coupled with over-attachment of Helicobacter to the stomach lining can lead to stomach ulcer and other unwanted digestive problems.

Improved cognitive function - especially among older adults - is a well-known feature of the Mediterranean Diet. As the staple oil in that diet, olive oil has been of special interest for researchers interested in diet and cognitive function. In France, a recent study large-scale study on older adults has shown that visual memory and verbal fluency can be improved with what the researchers called "intensive use" of olive oil. In this case, "intensive use" meant regular use of olive oil not just for cooking, or as an ingredient in sauces and dressings, but in all of these circumstances.

References

1. Bermudez B, Lopez S, Ortega A et al. Oleic Acid in olive oil: from a metabolic framework toward a clinical perspective. Curr Pharm Des. 2011;17(8):831-43. 2011.
2. Berr C, Portet F, Carriere I et al. Olive Oil and Cognition: Results from the Three-City Study. Dement Geriatr Cogn Disord. 2009 October; 28(4): 357-364. Published online 2009 October 30. doi: 10.1159/000253483. 2009.
3. Bondia-Pons I, Schroder H, Covas MI et al. Moderate consumption of olive oil by healthy European men reduces systolic blood pressure in non-Mediterranean participants. J Nutr. 2007 Jan;137(1):84-87. 2007. PMID:17182805. 2007.
4. Brinkman MT, Buntinx F, Kellen E et al. Consumption of animal products, olive oil and dietary fat and results from the Belgian case-control study on bladder cancer risk. Eur J Cancer. 2011 Feb;47(3):436-42. Epub 2010 Oct 12 2010.
5. Bullo M, Lamuela-Raventos R and Salas-Salvado J. Mediterranean Diet and Oxidation: Nuts and Olive Oil as Important Sources of Fat and Antioxidants. Curr Top Med Chem. 2011 Apr 21. [Epub ahead of print] 2011.
6. Caponio F, Bilancia MT, Pasqualone A, Sikorska E, Gomes T. Influence of the exposure to light on extra virgin olive oil quality during storage. European Food Research and Technology, 2005 July; 221(1-2):92-98. 2005.
7. Casal S, Malheiro R, Sendas A et al. Olive oil stability under deep-frying conditions. Food Chem Toxicol. 2010 Oct;48(10):2972-9. Epub 2010 Aug 3. 2010.
8. Castaner O, Fito M, Lopez-Sabater MC et al. The effect of olive oil polyphenols on antibodies against oxidized LDL. A randomized clinical trial. Clin Nutr. 2011 Mar 2. [Epub ahead of print] 2011.
9. Cicerale S, Lucas L and Keast R. Biological Activities of Phenolic Compounds Present in Virgin Olive Oil. Int J Mol Sci. 2010; 11(2): 458-479. Published online 2010 February 2. doi: 10.3390/ijms11020458. 2010.
10. Corona G, Spencer JPE and Dessi MA. . Extra virgin olive oil phenolics: absorption, metabolism, and biological activities in the GI tract. Toxicology and Industrial Health, May 2009; 25: 285 - 293. 2009.
11. Covas MI, de la Torre K, Farre-Albaladejo M et al. Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans. Free Radic Biol Med. 2006 Feb 15;40(4):608-16. Epub 2005 Oct 18. 2006. PMID:16458191. 2006.
12. Covas MI, Nyyssonen K, Poulsen HE, Kaikkonen J, Zunft HJ, Kiesewetter H, Gaddi A, de la Torre R, Mursu J, Baumler H, Nascetti S, Salonen JT, Fito M, Virtanen J, Marrugat J. EUROLIVE Study Group. The effect of polyphenols in olive oil on heart disease risk factors: a randomized trial. Ann Intern Med. 2006 Sep 5;145(5):333-41. 2006. PMID:16954359.
13. D'Imperio M, Gobbino M, Picanza A et al. Influence of Harvest Method and Period on Olive Oil Composition: an NMR and Statistical Study. J Agric Food Chem. 2010 Oct 5. [Epub ahead of print] 2010.
14. Daccache A, Lion C, Sibille N et al. Oleuropein and derivatives from olives as Tau aggregation inhibitors. Neurochem Int. 2011 May;58(6):700-7. Epub 2011 Feb 17. 2011.
15. Damasceno NR, Perez-Heras A, Serra M et al. Crossover study of diets enriched with virgin olive oil, walnuts or almonds. Effects on lipids and other cardiovascular risk markers. Nutr Metab Cardiovasc Dis. 2011 Mar 21. [Epub ahead of print]. 2011.
16. de la Lastra Romero CA and González G. An up-date of olive oil and bioactive constituents in health: molecular mechanisms and clinical implications. Curr Pharm Des. 2011;17(8):752-3. 2011.
17. de Roos B, Zhang X, Rodriguez Gutierrez G et al. Anti-platelet effects of olive oil extract: in vitro functional and proteomic studies. Eur J Nutr. 2011 Jan 1. [Epub ahead of print] 2011.
18. Delgado-Lista J, Garcia-Rios A, Perez-Martinez P et al. Olive oil and haemostasis: platelet function, thrombogenesis and fibrinolysis. Curr Pharm Des. 2011;17(8):778-85. 2011.
19. Ebaid GM, Seiva FR, Rocha KK et al. Effects of olive oil and its minor phenolic constituents on obesity-induced cardiac metabolic changes. Nutr J. 2010 Oct 19;9:46. 2010.
20. Eilertsen KE, Maehre HK, Cludts K et al. Dietary enrichment of apolipoprotein E-deficient mice with extra virgin olive oil in combination with seal oil inhibits atherogenesis. Lipids Health Dis. 2011 Mar 3;10:41. 2011.
21. Elnagar AY, Sylvester PW, and El Sayed KA. (-)-Oleocanthal as a c-Met Inhibitor for the Control of Metastatic Breast and Prostate Cancers. Planta Med. 2011 Feb 15. [Epub ahead of print] 2011.
22. Escrich E, Solanas M, Moral R et al. Modulatory effects and molecular mechanisms of olive oil and other dietary lipids in breast cancer. Curr Pharm Des. 2011;17(8):813-30. 2011.
23. Frankel EN. Nutritional and biological properties of extra virgin olive oil. J Agric Food Chem. 2011 Feb 9;59(3):785-92. Epub 2011 Jan 6. 2011.
24. Garcia-Segovia P, Sanchez-Villegas A, Doreste J et al. Olive oil consumption and risk of breast cancer in the Canary Islands: a population-based case-control study. Public Health Nutr 2006 Feb;9(1A):163-7. 2006. PMID:16512965. 2006.
25. Hashim YZ, Eng M, Gill C et al. Components of olive oil and chemoprevention of colorectal cancer. Nutr Rev. 2005 Nov;63(11):374-86. 2005. PMID:16370222. 2005.
26. Impellizzeri D, Esposito E, Mazzon E et al. The effects of oleuropein aglycone, an olive oil compound, in a mouse model of carrageenan-induced pleurisy. Clin Nutr. 2011 Mar 14. [Epub ahead of print]. 2011.
27. Kontogianni MD, Panagiotakos DB, Chrysohoou C, Pitsavos C, Zampelas A, Stefanadis C. The impact of olive oil consumption pattern on the risk of acute coronary syndromes: The CARDIO2000 case-control study. Clin Cardiol. 2007 Mar;30(3):125-9. 2007. PMID:17385704.
28. Lucas L, Russell A and Keast R. Molecular mechanisms of inflammation. Anti-inflammatory benefits of virgin olive oil and the phenolic compound oleocanthal. Curr Pharm Des. 2011;17(8):754-68. 2011.
29. Machowetz A, Poulsen HE, Gruendel S et al. Effect of olive oils on biomarkers of oxidative DNA stress in Northern and Southern Europeans. FASEB J. 2007 Jan;21(1):45-52. Epub 2006 Nov 16. 2007. PMID:17110467. 2007.
30. Marí-Sanchis A, Beunza JJ, Bes-Rastrollo M et al. [Olive oil consumption and incidence of diabetes mellitus, in the Spanish sun cohort.] . Nutr Hosp. 2011 Feb;26(1):137-143. Spanish. 2011.
31. Martinez Nieto L, Hodaifa G and Lozano Peña JL. Changes in phenolic compounds and Rancimat stability of olive oils from varieties of olives at different stages of ripeness. J Sci Food Agric. 2010 Nov;90(14):2393-8. 2010.
32. Mascitelli L and Goldstein MR. Olive oil, iron, and cardiovascular disease prevention. 2011 Apr;68(4):391; author reply 391-2. Epub 2011 Feb 16. No abstract available. 2011.
33. Mascitelli L, Pezzetta F and Goldstein MR. Is the beneficial antioxidant effect of olive oil mediated by interaction of its phenolic constituents and iron? . Arch Med Res. 2010 May;41(4):295-6. 2010.
34. Menendez JA, Vazquez-Martin A, Colomer R et al. Olive oil's bitter principle reverses acquired autoresistance to trastuzumab (Herceptin) in HER2-overexpressing breast cancer cells. BMC Cancer. 2007; 7: 80. Published online 2007 May 9. doi: 10.1186/1471-2407-7-80. 2007.
35. Mohagheghi F, Bigdeli MR, Rasoulian B et al. Dietary virgin olive oil reduces blood brain barrier permeability, brain edema, and brain injury in rats subjected to ischemia-reperfusion. ScientificWorldJournal. 2010 Jun 29;10:1180-91 2010.
36. Morello JR, Motilva MJ, Tovar MJ, Romero MP. Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction. J Agric Food Chem, 2004 May; 85(3):357-364. 2004.
37. Moreno DA, López-Berenguer C, García-Viguera C. Effects of stir-fry cooking with different edible oils on the phytochemical composition of broccoli. J Food Sci. 2007 Jan;72(1):S064-8. 2007. PMID:17995900.
38. Mosher A. Justification for additional data analysis: fruit, vegetables, and olive oil and risk of coronary heart disease in Italian women: the EPICOR Study. Am J Clin Nutr. 2011 Apr 13. [Epub ahead of print] 2011.
39. Notarnicola M, Tutino V, Bocale D et al. Effects of olive oil polyphenols on fatty acid synthase gene expression and activity in human colorectal cancer cells. Genes Nutr. 2011 February; 6(1): 63-69. Published online 2010 May 16. doi: 10.1007/s12263-010-0177-7. 2011.
40. Oliveras-Ferraros C, Fernandez-Arroyo S, Vazquez-Martin A et al. Crude phenolic extracts from extra virgin olive oil circumvent de novo breast cancer resistance to HER1/HER2-targeting drugs by inducing GADD45-sensed cellular stress, G2/M arrest and hyperacetylation. Int J Oncol. 2011 Jun;38(6):1533-47. doi: 10.3892/ijo.2011.993. Epub 2011 Mar 30. 2011.
41. Papageorgiou N, Tousoulis D, Psaltopoulou T et al. Divergent anti-inflammatory effects of different oil acute consumption on healthy individuals. Eur J Clin Nutr. 2011 Apr;65(4):514-9. Epub 2011 Feb 16. 2011.
42. Pelucchi C, Bosetti C, Negri E et al. Olive Oil and Cancer Risk: An Update of Epidemiological Findings through 2010. Curr Pharm Des. 2011;17(8):805-12. 2011.
43. Peyrot des Gachons C, Uchida K, Bryant B et al. Unusual pungency from extra-virgin olive oil is attributable to restricted spatial expression of the receptor of oleocanthal. J Neurosci. 2011 Jan 19;31(3):999-1009. 2011.
44. Pinto J, Paiva-Martins F, Corona G et al. Absorption and metabolism of olive oil secoiridoids in the small intestine. Br J Nutr. 2011 Mar 17:1-12. [Epub ahead of print] 2011.
45. Romero C, Medina E, Vargas J, Brenes M, Castro AD. In Vitro Activity of Olive Oil Polyphenols against Helicobacter pylori. J Agric Food Chem. 2007 Feb 7;55(3):680-6. 2007. PMID:17263460.
46. Ruano J, Lopez-Miranda J, Ruano J et al. Intake of phenol-rich virgin olive oil improves the postprandial prothrombotic profile in hypercholesterolemic patients. Am J Clin Nutr, Aug 2007; 86: 341 - 346. 2007.
47. Ruiz-Canela M and Marti­nez-Gonzalez MA. Olive oil in the primary prevention of cardiovascular disease. Maturitas. 2011 Mar;68(3):245-50. Epub 2011 Jan 8. 2011.
48. Saleh NK and Saleh HA. Olive Oil effectively mitigates ovariectomy-induced osteoporosis in rats. BMC Complement Altern Med. 2011 Feb 4;11:10. 2011.
49. Salvini S, Sera F, Caruso D, Giovannelli L, Visioli F, Saieva C, Masala G, Ceroti M, Giovacchini V, Pitozzi V, Galli C, Romani A, Mulinacci N, Bortolomeazzi R, Dolara P, Palli D. Daily consumption of a high-phenol extra-virgin olive oil reduces oxidative DNA damage in postmenopausal women. Br J Nutr. 2006 Apr;95(4):742-51. 2006. PMID:16571154.
50. Sanchez-Hernandez L, Castro-Puyana M, Luisa Marina M et al. Determination of betaines in vegetable oils by capillary electrophoresis tandem mass spectrometry - application to the detection of olive oil adulteration with seed oils. Electrophoresis. 2011 Jun;32(11):1394-401. doi: 10.1002/elps.201100005. Epub 2011 Apr 26. 2011.
51. St-Onge MP and Bosarge A. . Weight-loss diet that includes consumption of medium-chain triacylglycerol oil leads to a greater rate of weight and fat mass loss than does olive oil. The American Journal of Clinical Nutrition, Volume 87, Number 3 (March 2008), pp. 621-626. 2008.
52. Terés S, Barcelo-Coblijn G, Benet M et al. Oleic acid content is responsible for the reduction in blood pressure induced by olive oil. Proc Natl Acad Sci U S A. 2008 September 16; 105(37): 13811-13816. Published online 2008 September 4. doi: 10.1073/pnas.0807500105. 2008.
53. Vichi S, Romero A, Tous J et al. The Activity of Healthy Olive Microbiota during Virgin Olive Oil Extraction Influences Oil Chemical Composition. J Agric Food Chem. 2011 May 11;59(9):4705-4714. Epub 2011 Apr 20. 2011.
54. Visioli F and Bernardini E. Extra Virgin Olive Oil's Polyphenols: Biological Activities. Curr Pharm Des. 2011;17(8):786-804. 2011.
55. Zrelli H, Matsuoka M, Kitazaki S et al. Hydroxytyrosol Induces Proliferation and Cytoprotection against Oxidative Injury in Vascular Endothelial Cells: Role of Nrf2 Activation and HO-1 Induction. J Agric Food Chem. 2011 May 11;59(9):4473-82. Epub 2011 Apr 13. 2011.

More References

[1] Ferro-Luzzi A, Branca F: Mediterranean diet, Italian type: prototype of a healthy diet. Am J Clin Nutr 61: 1338S-1345S (1995).

[2] Keys A, Menotti A, Karvonen MJ, et al.: The diet and 15-year death rate in the Seven Countries Study. Am J Epidemiol 124: 903-915 (1986).

[3] Visioli F, Galli C. Biological properties of olive oil phytochemicals. Crit Rev Food Sci Nutr. 2002;42(3):209-21.

[4] Martinez-Gonzalez MA, Fernandez-Jarne E, Serrano-Martinez M, Marti A, Martinez JA, Martin-Moreno JM. Mediterranean diet and reduction in the risk of a first acute myocardial infarction: an operational healthy dietary score. Eur J Nutr. 2002 Aug;41(4):153-60.]

[5] Panagiotakos DB, Pitsavos Ch, Chrysohoou Ch, Stefanadis Ch, Toutouzas P. The role of traditional mediterranean type of diet and lifestyle, in the development of acute coronary syndromes: preliminary results from CARDIO 2000 study. Cent Eur J Public Health. 2002 Jun;10(1-2):11-5.

[6] Panagiotakos DB, Pitsavos C, Polychronopoulos E, Chrysohoou C, Zampelas A, Trichopoulou A. Can a Mediterranean diet moderate the development and clinical progression of coronary heart disease? A systematic review Med Sci Monit. 2004 Aug;10(8):RA193-8. Epub 2004 Jul 23.

[7] Keys A, Menotti A, Karvonen MJ, et al.: The diet and 15-year death rate in the Seven Countries Study. Am J Epidemiol 124: 903-915 (1986).

[8] Fernandez-Jarne E, Martinez-Losa E, Prado-Santamaria M, Brugarolas-Brufau C, Serrano-Martinez M, Martinez-Gonzalez MA. Risk of first non-fatal myocardial infarction negatively associated with olive oil consumption: a case-control study in Spain. Int J Epidemiol. 2002 Apr;31(2):474-80.

[9] Berry EM, Eisenberg S, Haratz D, Frielander Y, Norman Y, Kaufmann NA, Stein Y. Effects of diets rich in monounsaturated fatty acids on plasma lipoproteins - The Jerusalem Nutrition Study: high MUFAs vs high PUFAs. Am J Clin Nutr 53: 899-907 (1991)

[10] Berry EM, Eisenberg S, Frielander Y, et al. Effects of diets rich in monounsaturated fatty acids on plasma lipoproteins - The Jerusalem Nutrition Study II: monounsaturated fatty acids vs carbohydrates. Am J Clin Nutr 56: 394-403 (1992)

[11] Berry EM, Eisenberg S, Friedlander Y, Harats D, Kaufmann NA, Norman Y, Stein Y. Effects of diets rich in monounsaturated fatty acids on plasma lipoproteins. The Jerusalem Nutrition Study: monounsaturated vs saturated fatty acids. Nutr Metab Cardiovasc Dis 5: 55-62 (1995)

[12] Gustafsson IB, Vessby B, Nydahl M. Effects of lipid-lowering diets enriched with monounsatured and polyunsaturated fatty acids on serum lipoprotein composition in patients with hyperlipoproteinaemia. Atherosclerosis 96: 109-118 (1992)

[13] Gustafsson IB, Vessby B, Öhrvall M, Nydahl M. A diet rich in monounsaturated rapeseed oil reduces the lipoprotein cholesterol concentration and increases the relative content of n-3 fatty acids in serum in hyperlipidemic subjects. Am J Clin Nutr 59: 667-674 (1994)

[4] Mata P, Garrido JA, Ordovas JM, et al. Effect of dietary monounsaturated fatty acids on plasma lipoproteins and apolipoproteins in women. Am J Clin Nutr 56: 77-83 (1992)

[15] Mensink RP, Katan MB. Effect of a diet enriched with monounsaturated or polyunsaturated fatty acids on levels of low-density and high-density lipoprotein cholesterol in healthy women and men. N Engl J Med 321: 436-441 (1989)

[16] Wahrburg U, Martin H, Sandkamp M, Schulte H, Assmann G. Comparative effects of a recommended lipid-lowering diet vs a diet rich in monounsaturated fatty acids on serum lipid profiles in healthy young adults. Am J Clin Nutr 56: 678-683 (1992)

[17] European Atherosclerosis Society (EAS). Prevention of coronary heart disease: scientific background and new clinical guidelines. Recommendations of the European Atherosclerosis Society prepared by the International Task Force for Prevention of Coronary Heart Disease. Nutr Metab Cardiovasc Dis 2: 113-156 (1992)

[18] Frick MH, Elo O, Haapa K, et al. Helsinki Heart Study: Primary-prevention trial with gemfibrozil in middle-aged men with dyslipidemia: Safety of treatment, changes in risk factors, and incidence of coronary heart disease. N Engl J Med 317: 1237-1245 (1987)

[19] Internation Lipid Information Bureau. The ILIP Lipid Handbook for Clinical Practice. Blood Lipids and Coronary Heart Disease. 1995

[20] Lipid Research Clinics Program. The Lipid Research Clinics Coronary Primary Prevention Trial results. II. The relationship of reduction in incidence of coronary heart disease to cholesterol lowering. JAMA 251: 365-374 (1984)

[21] National Institutes of Health. National Cholesterol Education Programm. Second Report of the Expert Panel on Detection, Evaluation, and Treatment of High Blood Cholesterol in Adults (Adult Treatment Panel II). NIH Publication No. 93-3095, September 1993

[22] Mata P, Alvarezsala LA, Rubio MJ, Nuno J, De Oya M. Effects of long-term monounsaturated-enriched vs polyunsaturated-enriched diets on lipoproteins in healthy men and women. Am J Clin Nutr 55: 846-850 (1992)

[23] Sirtori CR, Tremoli E, Gatti E, et al. Controlled evaluation of fat intake in the Mediterranean diet: comparative activities of olive oil and corn oil on plasma lipids and platelets in high-risk patients. Am J Clin Nutr 44: 635-642 (1986)

[24] Mensink RP, Katan MB. Effect of a dietary fatty acids on serum lipids and lipoproteins - A meta-analysis of 27 trials. Arteriosclerosis Thromb 12: 911-919 (1992)

[25] Reaven P, Parthasarathy S, Grasse BJ, et al.: Feasibility of using an oleate-rich diet to reduce the susceptibility of low-density lipoprotein to oxidative modification in humans. Am J Clin Nutr 54: 701-706 (1991).

[26] Bonanome A, Pagnan A, Biffanti S, et al.: Effect of dietary monounsaturated fatty acids on the susceptibility of plasma low density lipoproteins to oxidative modification. Arterioscler Thromb 12: 529-533 (1992).

[27] Reaven P, Parthasarathy S, Grasse BJ, et al.: Feasibility of using an oleate-rich diet to reduce the susceptibility of low-density lipoprotein to oxidative modification in humans. Am J Clin Nutr 54: 701-706 (1991).

[28] Bonanome A, Pagnan A, Biffanti S, et al.: Effect of dietary monounsaturated fatty acids on the susceptibility of plasma low density lipoproteins to oxidative modification. Arterioscler Thromb 12: 529-533 (1992).

[29] Reaven P, Parthasarathy S, Grasse BJ, et al.: Effects of oleate-rich and linoleate-rich diets on the susceptibility of low density lipoprotein to oxidative modification in mildly hypercholesterolemic subjects. J Clin Invest 91: 668-676 (1993)

[30] Abbey M, Belling GB, Noakes M, et al.: Oxidation of low-density lipoproteins: intraindividual variability and the effect of dietary linoleate supplementation. Am J Clin Nutr 57: 391-398 (1993).

[31] Mata P, Alonso R, Lopez-Farre A, et al.: Effect of dietary fat saturation on LDL oxidation and monoycte adhesion to human endothelial cells in vitro. Arterioscler Throm Vasc Biol 16: 1347-1355 (1996).

[32] Berry EM, Eisenberg S, Friedlander Y, et al.: Effects of diets rich in monounsaturated fatty acids on plasma lipoproteins-the Jerusalem Nutrition study. II Monounsaturated fatty acids vs carbohydrates. Am J Clin Nutr 56: 394-403 (1992).

[33] Aviram M, Eias K: Dietary olive oil reduces low-density lipoprotein uptake by macrophages and decreases the susceptibility of the lipoprotein to undergo lipid peroxidation. Ann Nutr Metab 37: 75-84 (1993).

[34] Stamler J, Caggiula A, Grandits A: Relationships of dietary variables to blood pressure (BP): findings of the Multiple Risk Factor Intervention Trial (MRFIT). Circulation 85: 867 ( 1992).

[35] Witteman J, Willett W, Stampfer M, et al.: A prospective study of nutritional factors and hypertension among US women. Circulation 80: 1320-1327 (1989).

[36] Ascherio A, Rimm E, Giovannucci E, et al.: A prospective study of nutritional factors and hypertension among US men. Circulation 86: 1475-1484 (1992).

[37] Riemersma RA, Wood DA, Butler RA, et al.: Linoleic acid content in adipose tissue and coronary heart disease. BMJ 292: 1423-1427 (1986).

[38] Mensink R, Janssen M, Katan M: Effect on blood pressure of two diets differing in total fat but not in saturated and polyunsaturated fatty acids in healthy volunteers. Am J Clin Nutr 47: 976-980 (1988).

[39] Mensink R, Stowijk A, Katan M: Effect of monounsaturated diet versus polyunsaturated fatty acid enriched diet on blood pressure in normotensive women and men. Eur J Clin Invest 20: 463-469 (1990).

[40] Espino-Montoro A, Lopez-Miranda J, Castro P, et al.: Monounsaturated fatty acid enriched diets lower plasma insulin levels and blood pressure in healthy young men. Nutr Metab Cardiovasc Dis 6: 147-154 (1996).

[41] Strazullo P, Ferro-Luzzi A, Saini, A, et al.: Changing the Mediterranean diet: effects on blood pressure. J Hypertension 4: 407-412 (1986).

[42] Ferrara, L. A.; Raimondi, A. S.; d'Episcopo, L.; Guida, L.; Dello, R. A.; Marotta, T. Olive Oil and Reduced Need for Antihypertensive Medications. Arch. Intern. Med.2000,160, 837-842.

[43] Visioli, F.; Galli, C. The Effect of Minor Constituents of Olive Oil on Cardiovascular Disease: New Findings. Nutr. Rev. 1998,56, 142-147.

[44] Visioli, F.; Galli, C. Antiatherogenic Components of Olive Oil. Curr. Atheroscler. Rep.2001,3, 64-67.

[45] Visioli, F.; Poli, A.; Gall, C. Antioxidant and Other Biological Activities of Phenols From Olives and Olive Oil. Med Res Rev 2002,22, 65-75.

[46] Deiana, M.; Aruoma, O. I.; Bianchi, M. L.; Spencer, J. P.; Kaur, H.; Halliwell, B.; Aeschbach, R.; Banni, S.; Dessi, M. A.; Corongiu, F. P. Inhibition of Peroxynitrite Dependent DNA Base Modification and Tyrosine Nitration by the Extra Virgin Olive Oil-Derived Antioxidant Hydroxytyrosol. Free Radic. Biol. Med.1999,26, 762-769.

[47] Vissers, M. N.; Zock, P. L.; Roodenburg, A. J.; Leenen, R.; Katan, M. B. Olive Oil Phenols Are Absorbed in Humans. J Nutr 2002,132, 409-417.

[48] Visioli, F.; Bellomo, G.; Galli, C. Free Radical-Scavenging Properties of Olive Oil Polyphenols. Biochem. Biophys. Res. Commun.1998,247, 60-64.

[49] Visioli, F.; Caruso, D.; Galli, C.; Viappiani, S.; Galli, G.; Sala, A. Olive Oils Rich in Natural Catecholic Phenols Decrease Isoprostane Excretion in Humans. Biochem Biophys Res Commun 2000, 278, 797-799.

[50] Visioli, F.; Galli, C.; Plasmati, E.; Viappiani, S.; Hernandez, A.; Colombo, C.; Sala, A. Olive Phenol Hydroxytyrosol Prevents Passive Smoking-Induced Oxidative Stress. Circulation 2000,102, 2169-2171.

[51] Martinez-Dominguez, E.; de la, P. R.; Ruiz-Gutierrez, V. Protective Effects Upon Experimental Inflammation Models of a Polyphenol-Supplemented Virgin Olive Oil Diet. Inflamm. Res 2001,50, 102-106.

[52] de la, P. R.; Martinez-Dominguez, E.; Ruiz-Gutierrez, V. Effect of Minor Components of Virgin Olive Oil on Topical Antiinflammatory Assays. Z Naturforsch. [C. ]2000,55, 814-819.

[53] Zebrack JS, Anderson JL.   Role of inflammation in cardiovascular disease: how to use C-reactive protein in clinical practice Prog Cardiovasc Nurs. 2002 Fall;17(4):174-85.

[54] Shen CX, Chen HZ, Ge JB. The role of inflammatory stress in acute coronary syndrome. Chin Med J (Engl). 2004 Jan;117(1):133-9.

[55] Petroni, A.; Blasevich, M.; Salami, M.; Papini, N.; Montedoro, G. F.; Galli, C. Inhibition of Platelet Aggregation and Eicosanoid Production by Phenolic Components of Olive Oil. Thromb. Res.1995, 78, 151-160.

[56] Decker EA: The role of phenolics, conjugated linoleic acid, carnosine, and pyrroloquinoline quinone as non essential dietary antioxidants. Nutr Rev 53: 49-58 (1995).

[57] Visioli, F.; Bellomo, G.; Montedoro, G.; Galli, C. Low Density Lipoprotein Oxidation Is Inhibited in Vitro by Olive Oil Constituents. Atherosclerosis 1995, 117, 25-32.

[58] Caruso, D.; Berra, B.; Giavarini, F.; Cortesi, N.; Fedeli, E.; Galli, G. Effect of Virgin Olive Oil Phenolic Compounds on in Vitro Oxidation of Human Low Density Lipoproteins. Nutr. Metab Cardiovasc. Dis.1999, 9 , 102-107.

[59] Scaccini C, Nardini M, D'Aquino M, et al.: Effect of dietary oils on lipid peroxidation and on antioxidant parameters of rat plasma and lipoprotein fractions. J Lipid Res 33: 627-633 (1992).

[60] Wiseman SA, Mathot JNNJ, de Fouw NJ, Tijburg LBM: Dietary non-tocopherol antioxidants present in extra virgin olive oil increase the resistance of low density lipoproteins to oxidation in rabbits. Atherosclerosis 120: 15-23 (1996).

[61] Wiseman SA, Tijburg LB, van de Put FH. Olive oil phenolics protect LDL and spare vitamin E in the hamster. Lipids. 2002 Nov;37(11):1053-7

[62] Ramirez-Tortosa, M. C.; Urbano, G.; Lopez-Jurado, M.; Nestares, T.; Gomez, M. C.; Mir, A.; Ros, E.; Mataix, J.; Gil, A. Extra-Virgin Olive Oil Increases the Resistance of LDL to Oxidation More Than Refined Olive Oil in Free-Living Men With Peripheral Vascular Disease. J Nutr 1999,129, 2177-2183.

[63] Marrugat J, Covas MI, Fito M, Schroder H, Miro-Casas E, Gimeno E, Lopez-Sabater MC, de la Torre R, Farre M; SOLOS Investigators. Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation--a randomized controlled trial. Eur J Nutr. 2004 Jun;43(3):140-7. Epub 2004 Jan 06.

[64] Mangas-Cruz, M. A.; Fernandez-Moyano, A.; Albi, T.; Guinda, A.; Relimpio, F.; Lanzon, A.; Pereira, J. L.; Serrera, J. L.; Montilla, C.; Astorga, R.; Garcia-Luna, P. P. Effects of Minor Constituents (Non-Glyceride Compounds) of Virgin Olive Oil on Plasma Lipid Concentrations in Male Wistar Rats. Clin Nutr 2001,20, 211-215.

[65] Trichopoulou A, Lagiou P, Kuper H, Trichopoulos D. Cancer and Mediterranean dietary traditions. Cancer Epidemiol Biomarkers Prev. 2000 Sep;9(9):869-73

[66] Carroll KK. Experimental evidence of dietary factors and hormone- dependent cancers. Cancer Res 1975;35:3374–83.

[67] Armstrong B, Doll R. Environmental factors and cancer incidence and mortality in different countries, with special reference to dietary practices. Int J Cancer 1975;15:617–31.

[68] Cohen LA, Wynder EI. Do dietary monounsaturated fatty acids play a protective role in carcinogenesis and cardiovascular disease? Med Hypotheses 1990;31:83–9.

[69] Esteve J, Kriker A, Ferlay J, Parkin DM. Facts and figures of cancer in the European Community. Lyon: International Agency for Research on Cancer, 1993.

[70] Trichopoulou A, Toupadaki N, Tzonou A, Katsouyanni K, Manousos O, Kada E, et al. The macronutrient composition of the Greek diet: estimates derived from six case–control studies. Eur J Clin Nutr 1993;47:549–58.

[71] Lenfant C, Ernst N. Daily dietary fat and total food-energy intakes Third National Health and Nutrition Examination Survey, Phase 1, 1988–91. MMWR 1994;43:116–7, 123–5.

[72] Landa M-C, Frago N, Tres A. Diet and the risk of breast cancer in Spain. Eur J Cancer Prev 1994;3:313–29.

[73] Trichopoulou A, Katsouyanni K, Stuver S, Tzala L, Gnardellis C, Rimm E, et al. Consumption of olive oil and specific food groups in relation to breast cancer risk in Greece. J Natl Cancer Inst 1995;87:110–6.

[74] Martin-Moreno JM, Willett WC, Gorgojo L, Banegas JR, Rodriguez- Artalejo F, Fernandez-Rodriguez JC, et al. Dietary fat, olive oil intake and breast cancer risk. Int J Cancer 1994;58: 774–80.

[75] Toniolo P, Riboli E, Protta F, Charrel M, Cappa APM. Calorieproviding nutrients and risk of breast cancer. J Natl Cancer Inst 1989;81:278–86.

[76] La Vecchia C, Negri E, Franceschi S, Decarli A, Giacosa A, Lipworth L. Olive oil, other dietary fats, and the risk of breast

[77] Cohen LA, Epstein M, Pittman B, Rivenson A. The influence of different varieties of olive oil on N-methylnitrosourea(NMU)-induced mammary tumorigenesis. Anticancer Res. 2000 Jul-Aug;20(4):2307-12.

[78] Menendez JA, Vellon L, Colomer R, Lupu R. Oleic acid, the main monounsaturated fatty acid of olive oil, suppresses Her-2/neu (erbB-2) expression and synergistically enhances the growth inhibitory effects of trastuzumab (HerceptinTM) in breast cancer cells with Her-2/neu oncogene amplification. Ann Oncol. 2005 Jan 10