Background: Olive oil, particularly extra virgin olive oil (EVOO), is a key component of the Mediterranean diet and has
been associated with reduced mortality and lower incidence of age-related diseases. Its rich content of monounsaturated fat
ty acids (MUFA) and polyphenolic compounds such as hydroxytyrosol and oleuropein suggests a multifactorial role in pro
moting healthy aging and longevity.
Methods: A narrative review was conducted by synthesizing data from mechanistic studies, epidemiological cohorts, ran
domized controlled trials (RCTs), and meta-analyses published over the past two decades. Databases including PubMed,
Scopus, and Web of Science were searched for studies examining the effects of olive oil on aging biomarkers, chronic dis
ease risk, and mortality.
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