Abstract：
Extra virgin olive oil (EVOO) is a cornerstone of the Mediterranean diet (MedD). In this narrative review, we synthesize and illustrate the various characteristics and clinical applications of EVOO and its components-such as oleic acid, hydroxytyrosol, and oleuropein-in the field of clinical nutrition and dietetics. The evidence is split into diet therapy, oleic acid-based enteral nutrition formulations and oral supplementation formulations, oleic acid-based parenteral nutrition, and nutraceutical supplementation of minor components of EVOO. EVOO has diverse beneficial health properties, and current evidence supports the use of whole EVOO in diet therapy and the supplementation of its minor components to improve cardiovascular health, lipoprotein metabolism, and diabetes mellitus in clinical nutrition. Nevertheless, more intervention studies in humans are needed to chisel specific recommendations for its therapeutic use through different formulations in other specific diseases and clinical populations.
摘要：
特级初榨橄榄油（EVOO）是地中海饮食（MedD）的基石。在这篇叙述性评论中，我们合成并说明了EVOO及其成分（如油酸）的各种特性和临床应用，羟基酪醇，和橄榄苦苷-在临床营养和营养学领域。证据分为饮食疗法，基于油酸的肠内营养制剂和口服补充制剂，基于油酸的肠外营养，以及EVOO次要成分的营养补充剂。EVOO具有多种有益的健康特性，目前的证据支持在饮食疗法中使用整个EVOO并补充其次要成分以改善心血管健康，脂蛋白代谢，和临床营养中的糖尿病。然而，需要在人类中进行更多的干预研究，以通过其他特定疾病和临床人群的不同配方为其治疗用途提供具体建议。
