Olive oil compounds: biological and chemical actions for health- an updated review

• EVOO is rich in monounsaturated fats and phenolic compounds like hydroxytyrosol. • Olive oil polyphenols reduce oxidative stress and suppress inflammatory pathways. • EVOO supports gut health by promoting good bacteria and reducing intestinal issues. • Olive oil improves insulin sensitivity, helping manage obesity and type 2 diabetes. • Regular EVOO intake lowers LDL oxidation and reduces cardiovascular disease risk. Olive oil, especially extra virgin olive oil, is an important component of the Mediterranean diet known to have nutritional and therapeutic effects. It is abundant with monounsaturated fatty acids and phenolic compounds that are thought to be a protective factor against oxidative stress, inflammation, metabolic dysfunction, and cardiovascular disease. The objective of this narrative review is to summarise emerging studies of the chemical and bioactive profile of olive oil and to outline the biological and biomedical relevance of its constituents in humans. This literature review used published experimental, clinical, and epidemiological reports on olive oil elements and their relation with oxidative stress, inflammatory processes, and gut microbiota modulation, obesity, insulin resistance, diabetes, and cardiovascular disorders. The antioxidant and anti-inflammatory effects of olive oil polyphenolic compounds, among others hydroxytyrosol, oleuropein, and oleocanthal, were summarized from these studies. These compounds act by scavenging reactive oxygen species, manipulating inflammatory pathways, and enhancing lipid and glucose metabolism. Olive oil consumption on a regular basis is also associated with beneficial alterations in microbiota composition and general metabolic health. Overall, olive oil is a functional food of biological relevance and clinical significance, although continued systematic clinical trials are required to elucidate actions and dietary guidance/recommendations.