Extra-virgin Olive Oil and the Gut-brain Axis: Influence on Gut Microbiota, Mucosal Immunity, and Cardiometabolic and Cognitive Health

Overview

Journal Nutr Rev

Publisher Oxford University Press

Specialty Nutritional Sciences

Date 2021 Feb 12

PMID 33576418

Citations 34

Authors

Jasmine F Millman

Shiki Okamoto

Taiki Teruya

Tsugumi Uema

Shinya Ikematsu

Michio Shimabukuro

Hiroaki Masuzaki

Affiliations

Soon will be listed here.

Abstract

Extra-virgin olive oil (EVOO), a popular functional food and major source of fat in the Mediterranean diet, possesses a variety of healthful components, including monounsaturated fatty acids and bioactive phenolic compounds that, individually and collectively, exert beneficial effects on cardiometabolic markers of health and act as neuroprotective agents through their anti-inflammatory and antioxidant activities. The gut microbiota and health of the intestinal environment are now considered important factors in the development of obesity, metabolic disease, and even certain neurodegenerative conditions via the gut-brain axis. Recently, data are emerging which demonstrate that the health-promoting benefits of EVOO may also extend to the gut microbiota. In this review, we aimed to examine findings from recent studies regarding the impact of EVOO on gut microbiota and intestinal health and explore how modulations in composition of gut microbiota, production of microbially produced products, and activity and functioning of the mucosal immune system may lead to favorable outcomes in cardiovascular, metabolic, and cognitive health.

Citing Articles

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