**3. Olive oil phenolic compounds**

Historically, the health promoting properties of EVOO were attributed to the high concentration of monounsaturated fatty acids (MUFAs), in particular oleic acid, contained in EVOO. However other seed oils (i.e. sunflower, soybean, and rapeseed), which also contain high concentrations of oleic acid, do not exhibit the same health benefits as EVOO (LópezMiranda et al., 2010, Harper et al., 2006, Aguilera et al., 2004). In addition to oleic acid, EVOO contains a minor, yet significant phenolic fraction that other seed oils lack and this fraction has generated much interest regarding its health promoting properties.

Currently, 36 phenolic compounds have been identified in EVOO and studies (human, animal, *in vivo* and *in vitro*) have demonstrated that olive oil phenolics have positive effects on certain physiological parameters such as plasma lipoproteins, oxidative damage, inflammatory markers, platelet and cellular function, antimicrobial activity, and bone health (for review see (Cicerale et al., 2010)), possibly reducing the risk of chronic disease development.
