Resumen

RUBERT, M; TORRUBIA, B; DIAZ-CURIE, M  y  DE LA PIEDRA, C. Olive oil and bone health. Rev Osteoporos Metab Miner [online]. 2020, vol.12, n.3, pp.107-110.  Epub 25-Ene-2021. ISSN 2173-2345.  https://dx.doi.org/10.4321/s1889-836x2020000300007.

Objetive: A series of studies in the literature indicate that the incidence of osteoporosis and associated fractures is lower in countries where the Mediterranean diet is predominant. Olive oil is characteristic of the Mediterranean diet, a third of the intake of vegetable fats. We carried out an extensive review of studies showing that the ingestion of olive oil, both in experimental animals, especially ovariectomized rats, and in humans, produces positive actions on the bone. The effects of different components of virgin olive oil such as oleuropein, a phenolic compound, and other phenolic alcohols such as tyrosol and hydrotyrosol have been reviewed. Oleuropein not only exerts actions on the bone of ovariectomized rats, but also enhances the formation of osteoblasts and decreases the formation of “osteoclast-like” cells. The phenolic compounds in olive oil exert anti-oxidant actions in vitro and in vivo. Tyrosol and hydrotyrosol exert actions on bone loss in ovariectomized rats and inhibit dose-dependent osteoclast formation. Our group’s research has shown that virgin olive oil also exerts actions on the biomechanical parameters of the bone such as Young's modulus and fractal dimension in ovariectomized rats. The results of this review indicate that olive oil has a positive action on bone health. Its components have antioxidant and anti-inflammatory properties. Thus they are potential candidates for preventing osteoporosis.

Palabras clave : osteoporosis; virgin olive oil; oleuropein; tyrosol; hydrotyrosol.

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