Olive oil is the principal source of fats in the Mediterranean diet, which has been associated with a lower incidence of coronary heart disease and certain cancers. Phenolic compounds, e.g., hydroxytyrosol and oleuropein, in extra-virgin olive oil are responsible for its peculiar pungent taste and for its high stability. Recent findings demonstrate that olive oil phenolics are powerful antioxidants, both in vitro and in vivo, and possess other potent biological activities that could partially account for the observed healthful effects of the Mediterranean diet.

中文翻译：

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橄榄和橄榄油中酚的抗氧化和其他生物活性。

橄榄油是地中海饮食中脂肪的主要来源，其与冠心病和某些癌症的发病率降低有关。特级初榨橄榄油中的酚类化合物（例如羟基酪醇和橄榄苦苷）是其特有的辛辣味和高稳定性的原因。最近的发现表明，橄榄油中的酚类化合物在体外和体内都是强大的抗氧化剂，并且具有其他有效的生物学活性，可以部分解释地中海饮食对健康的影响。