Against Inflammation

Contro l'Infiammazione

Against Inflammation: Anti-inflammatory Properties of Olive Oil

Initial FAQs

Composition of Olive Oil

Olive oil is rich in monounsaturated fats, particularly oleic acid, and contains a variety of phenolic compounds, including oleuropein, hydroxytyrosol, and oleocanthal. These compounds are known for their antioxidant and anti-inflammatory properties. Extra virgin olive oil, obtained from the first pressing of the olives, retains most of these beneficial compounds.

Monounsaturated fats

Monounsaturated fats, such as oleic acid, make up about 73% of the total fat content of olive oil. These fats are known to reduce LDL cholesterol levels (the so-called "bad cholesterol") and increase HDL cholesterol levels (the "good cholesterol"), thus contributing to cardiovascular health (Corriere della Sera).


Polyphenols are bioactive compounds found in olive oil that possess powerful antioxidant and anti-inflammatory properties. Among the main polyphenols in olive oil we find:

  • Oleuropein: A powerful antioxidant that contributes to the stability of olive oil and has demonstrated significant anti-inflammatory effects.
  • Hydroxytyrosol: Known for its antioxidant properties, this compound helps protect cells from oxidative damage.
  • Oleocanthal: This compound has anti-inflammatory properties similar to those of ibuprofen, a well-known nonsteroidal anti-inflammatory drug (NSAID) (Science News).

Mechanisms of Anti-inflammatory Action

Inhibition of Inflammatory Pathways

Olive oil and its polyphenols exert anti-inflammatory effects through various mechanisms. One of the main ones is the inhibition of inflammatory pathways. In vitro and animal studies have shown that olive oil polyphenols can reduce the expression of pro-inflammatory enzymes such as cyclooxygenase-2 (COX-2) and inducible nitric oxide synthase (iNOS), as well as cytokines inflammatory agents such as tumor necrosis factor alpha (TNF-α) and interleukin-6 (IL-6) (NCBI).

Modulation of the Intestinal Microbiota

Another mechanism through which olive oil exerts its anti-inflammatory effects is the modulation of the intestinal microbiota. Studies in animal models have shown that olive oil can improve the biodiversity of the gut microbiota, contributing to better gut health and reducing systemic inflammation (NCBI).

Antioxidant effects

Olive oil polyphenols also act as powerful antioxidants, neutralizing free radicals and reducing oxidative stress, which is a key factor in chronic inflammation. Oleuropein and hydroxytyrosol, in particular, have been shown to reduce levels of reactive oxygen species (ROS) and improve histopathological signs of inflammation (NCBI).

Clinical Evidence

Studies on Animal Models

Numerous studies on animal models have confirmed the anti-inflammatory effects of olive oil. For example, a recent study demonstrated that a diet enriched with extra virgin olive oil modulated the inflammation associated with dextran sulfate sodium (DSS)-induced colitis in rats, reducing COX-2 and IL-17 levels and attenuating inflammatory damage in the colon (Nature).

Clinical Studies on Humans

Clinical evidence in humans is still limited, but promising. A randomized, controlled trial showed that regular intake of extra virgin olive oil reduced the levels of inflammatory markers such as C-reactive protein (CRP), interleukin-6 (IL-6) and TNF-α in patients with stable cardiovascular diseases (Nature). Another study showed that extra virgin olive oil improved symptoms and reduced inflammation in patients with ulcerative colitis (NCBI).

Effects on Cardiovascular Health

Olive oil is a key component of the Mediterranean diet, which has been associated with a reduced risk of cardiovascular disease. Clinical studies have shown that olive oil can improve endothelial function, reduce vascular inflammation and lower LDL cholesterol levels, thus contributing to the prevention of heart disease (PubMed).

Dosage and Consumption

Recommended Quantities

The amounts of olive oil used in clinical trials vary, but in general, regular consumption of about 20-30 ml per day (about 2-3 tablespoons) is recommended to achieve anti-inflammatory benefits. It is important to note that extra virgin olive oil, which retains most of the beneficial polyphenols, is preferable to other types of olive oil.

Consumption Method

Olive oil can be consumed in a variety of ways, including as a salad dressing, for low-temperature cooking, or simply taken on its own. It is important to avoid heating olive oil to too high temperatures, as this can degrade the polyphenols and reduce the health benefits (Microbiologia Italia).

Conclusions and Future Perspectives

Current evidence suggests that olive oil, particularly extra virgin olive oil, possesses significant anti-inflammatory properties that may contribute to the prevention and treatment of various chronic inflammatory diseases. However, further clinical studies are needed to confirm these effects and establish the optimal doses and methods of consumption.

Research Perspectives

Future studies should focus on:

  • Randomized Controlled Trials (RCTs): Large-scale randomized controlled clinical trials to confirm the anti-inflammatory effects of olive oil and establish optimal doses.
  • Mechanisms of Action: Further research into the molecular mechanisms through which olive oil polyphenols exert their anti-inflammatory effects.
  • Different Populations: Studies on different populations to determine whether the beneficial effects of olive oil are universal or vary based on genetic and environmental factors.

In conclusion, olive oil represents a valuable component of an anti-inflammatory diet and can contribute significantly to overall health and the prevention of chronic diseases.


Back to blog

Leave a comment

Please note, comments need to be approved before they are published.