Extra Virgin Olive Oil in Metabolic and Neurodegenerative Diseases

Extra virgin olive oil (EVOO) is a cornerstone of the Mediterranean diet and has long been recognized for its nutritional and medicinal value. Beyond its role as a dietary fat, EVOO is a rich source of bioactive compounds, including monounsaturated fatty acids and phenolic constituents that contribute to its diverse health-promoting properties. Growing scientific evidence indicates that EVOO exerts potent anti-inflammatory, antioxidant, cardiometabolic, hepatoprotective, and neuroprotective effects. These biological activities have attracted considerable attention in the prevention and management of chronic disorders, including obesity-related inflammation, rheumatoid arthritis, metabolic dysfunction-associated steatotic liver disease (MASLD), cardiovascular diseases, and neurodegenerative conditions such as Parkinson's disease, Alzheimer's disease, multiple sclerosis, and amyotrophic lateral sclerosis. This book explores the production, composition, quality, and therapeutic potential of EVOO, highlighting the molecular mechanisms underlying its beneficial effects on human health.