In this video, viewers will explore the integral role of extra virgin olive oil (EVOO) in the Mediterranean diet. Known for its high content of monounsaturated fatty acids, EVOO is considered beneficial for protecting against various diseases. It appears to enhance the oxidative stability of omega-3 polyunsaturated fatty acids, potentially offering positive effects on age-related conditions.

Additionally, EVOO is a rich source of antioxidants, such as polyphenols and vitamin E, which may help defend the body against oxidative damage, a contributing factor to several chronic degenerative diseases. Due to its anti-inflammatory and antioxidant properties, the oil is associated with a reduced risk of cardiovascular issues, type 2 diabetes, non-alcoholic fatty liver disease, neurodegenerative diseases, and certain cancers.

The video will also delve into olive mill wastewater (OMWW), a significant byproduct of olive oil extraction. While it poses environmental challenges, OMWW is also a rich source of beneficial phytochemicals. Among these, hydroxytyrosol stands out as the most common polyphenol, alongside other compounds like verbascoside and oleuropein. These polyphenols are known for their ability to regulate inflammation and oxidative stress, potentially improving insulin sensitivity and playing a crucial role in preventing metabolic syndrome.

Finally, the video will showcase a dietary strategy focused on an OMWW-derived supplement, Oliphenolia®, examining its effects on various anthropometric and serum parameters over distinct time points. The aim is to highlight the measurement of hematochemical, anti-inflammatory, antioxidant, and physiological parameters before and after nutritional intervention, providing insights into the impact of this innovative supplement.