SOURCES:
Frontiers in Nutrition: “Olive oil consumption and risk of cardiovascular disease and all-cause mortality: A meta-analysis of prospective cohort studies.”
PLOS One: “Olive oil intake and cancer risk: A systematic review and meta-analysis.”
Clinical Nutrition: “Effect of olive oil consumption on cardiovascular disease, cancer, type 2 diabetes, and all-cause mortality: A systematic review and meta-analysis,” “Olive oil intake and cancer risk: A systematic review and meta-analysis.”
International Journal of Molecular Science: “Bioactivity of Olive Oil Phenols in Neuroprotection,” “Oleocanthal, a Phenolic Derived from Virgin Olive Oil: A Review of the Beneficial Effects on Inflammatory Disease,” “Anti-Inflammatory and Skin Barrier Repair Effects of Topical Application of Some Plant Oils.”
Mary M. Flynn, PhD, associate professor of medicine, Brown University, Providence, RI.
Anne-Julie Tessier, PhD, postdoctoral fellow, Harvard T.H. Chan School of Public Health, Boston.
Kristin Kirkpatrick, registered dietitian nutritionist, Department of Wellness & Preventive Medicine, Cleveland Clinic.
Tassos C. Kyriakides, PhD, assistant professor of biostatistics, Yale School of Public Health, New Haven, CT.
Kristin Koval, Boulder, CO.
Nutrients: “Extra-Virgin Olive Oil Enhances the Blood-Brain Barrier Function in Mild Cognitive Impairment: A Randomized Controlled Trial,” “Mediterranean Diet Effects on Type 2 Diabetes Prevention, Disease Progression, and Related Mechanisms. A Review.”
Nutrition Reviews: “Extra-virgin olive oil and the gut-brain axis: influence on gut microbiota, mucosal immunity, and cardiometabolic and cognitive health.”
