Biological Activity of Less Known Minor Components of Extra Virgin Olive Oil

Abstract

Extra virgin olive oil is composed of 70-80% oleic acid (18:1 ω-9), 6-8% linoleic acid (18:2 ω-6), 0.5-2% α-linolenic (18:3 ω-3), 8-12% palmitic acid (16:0), 0.5-2.5% palmitoleic acid (16:1 ω-9), and 2-4% stearic acid (18:0). Also present, on an average of 2%, are some minor components made up of α-tocopherol, carotenoids, polyphenols, phospholipids, phytosterols, triterpenic hydrocarbons (squalene), chlorophyll and aromatic composts. Saturated fatty acid content is modest, polyunsaturates are present in sufficient quantity, with an optimum ω-6/ω-3 ratio (medially 8:1), while monounsaturates predominate, this being a positive health factor. It’s balanced acidic makeup and the presence of these minor components of high biologic activity (principally the antioxidant properties of α-tocopherol, polyphenols and carotenoids), makes extra virgin olive oil extremely protective for health. Among the minor components, besides those with antioxidant properties, there are lesser known ones with biologic value that should not be underestimated. These are the phytosterols and squalene, which though present only in modest amounts act synergistically with the other components, increasing their protective action on health.