Phenolic compounds should be an essential part of the human diet. Their antioxidant properties result in beneficial health effects and the consumption of phenolic compounds present in oil may lower the risk of several health disorders [1].
More specifically, research indicates that phenolic compounds present in olive oil suppresses body weight gain and adipose tissue formation therefore helps against obesity, plays a proactive role against carcinogenesis by regulating the genes that control tumor development, and keeps the blood pressure in low levels [2].
Moreover, the antioxidant and antimicrobial properties of phenolic compounds assist our body’s preventive activities against infectious diseases, inflammation, and allergies [3]. Research indicates that higher intakes of olive oil can reduce risk of all-cause mortality, cardiovascular events, and stroke, respectively [4].