Olive oil consumption and non-alcoholic fatty liver disease

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Apr 21, 2009 (publication date) through Nov 5, 2024

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World Journal of Gastroenterology

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1007-9327

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Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA

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World J Gastroenterol. Apr 21, 2009; 15(15): 1809-1815
Published online Apr 21, 2009. doi: 10.3748/wjg.15.1809

Table 2 Mechanisms of action of olive oil on fatty liver

Mechanism	Component involved
Anti-inflammatory and immunomodulatory effects	Oleic acid
Anti-inflammatory and immunomodulatory effects	Phenolic compounds
Anti-oxidants:	Oleic acid
Decrease lipid peroxidation	Phenolic compounds: hydroxytyrosol, oleuropein, caffeic acid, o-coumaric acid, vanillic acid, and 3,4-dihydroxyphenylethanol (3,4-DHPEA).
Decrease oxidative DNA damage
Modulation of transduction pathways:	Oleic acid
Decreases arachidonic acid	Phenolic compounds: protocatecuic acid
Inhibits lipooxygenase	Hydroxytyrosol
Inhibits HMG-CoA reductase	Squalene
Decreases RAS activation	Squalene
Regulation of gene expression in liver regeneration:	Oleic acid
Regulation of gene expression in liver regeneration:	Minor compounds
(Oleic acid inhibits δ6-desaturase which decreases PGE2 and inhibits liver regeneration)
Change in membrane fluidity and membrane peroxidation (estrogen modulator, regulates G protein)	Oleic acid
	Lignans

Citation: Assy N, Nassar F, Nasser G, Grosovski M. Olive oil consumption and non-alcoholic fatty liver disease. World J Gastroenterol 2009; 15(15): 1809-1815
URL: https://www.wjgnet.com/1007-9327/full/v15/i15/1809.htm
DOI: https://dx.doi.org/10.3748/wjg.15.1809