摘要：Olive oil, the main source of fat in the Mediterranean diet, is a functional food which
besides having a high level of monounsaturated fatty acid contains several minor components with
biological properties. For some olive oil minor components, such as the antioxidant phenolic compounds,
a large body of studies, mainly experimental or in animal models, have been performed.
Randomized, controlled, clinical trials in humans are required to provide evidence that olive phenolic
compounds contribute significantly to health benefits in order to give recommendations at
population level. Here, we summarize the state of the art of the body of knowledge, and to which
extent we have evidence, of the bioavailability and of the antioxidant benefits of olive oil phenolic
compounds in humans.
