*Review* **Pharma-Nutritional Properties of Olive Oil Phenols.TransferofNewFindingstoHumanNutrition**

#### **M. Carmen Crespo 1,†, Joao Tomé-Carneiro 1,†, Alberto Dávalos 2 and Francesco Visioli 1,3,\***

1 Laboratory of Functional Foods, Madrid Institute for Advanced Studies (IMDEA)-Food, CEI UAM + CSIC, 28049 Madrid, Spain; carmen.crespo@imdea.org (M.C.C.); joao.estevao@imdea.org (J.T.-C.)


† These authors contributed equally to this work.

Received: 15 May 2018; Accepted: 7 June 2018; Published: 11 June 2018

**Abstract:** The Mediterranean diet has been long associated with improved cardiovascular prognosis, chemoprevention, and lower incidence of neurodegeneration. Of the multiple components of this diet, olive oil stands out because its use has historically been limited to the Mediterranean basin. The health benefits of olive oil and some of its components are being rapidly decoded. In this paper we review the most recent pharma-nutritional investigations on olive oil biophenols and their health effects, chiefly focusing on recent findings that elucidate their molecular mechanisms of action.

**Keywords:** olive oil; biophenols; Mediterranean diet; pharma-nutrition; cardiovascular disease
