Evidence supporting the use of: Olive
For the health condition: Cholesterol (high)

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Synopsis

Source of validity: Scientific
Rating (out of 5): 4

Olive, particularly in the form of extra virgin olive oil (EVOO), is supported by scientific evidence for its beneficial effects on cholesterol levels. Numerous clinical studies and meta-analyses have demonstrated that regular consumption of olive oil can lower total cholesterol and low-density lipoprotein (LDL) cholesterol (sometimes called "bad" cholesterol), while often maintaining or even increasing high-density lipoprotein (HDL) cholesterol ("good" cholesterol). The main bioactive compounds responsible for these effects are monounsaturated fatty acids (especially oleic acid) and various polyphenols found in olive oil.

The Mediterranean diet, which is rich in olive oil, has been extensively studied and is associated with improved cardiovascular health and lower cholesterol levels. A landmark study, the PREDIMED trial, found that a Mediterranean diet supplemented with extra virgin olive oil led to significant reductions in the risk of major cardiovascular events, partially attributed to favorable changes in blood lipid profiles. Olive leaf extract has also shown some cholesterol-lowering effects in laboratory and limited clinical studies, but the bulk of evidence centers on olive oil itself.

In summary, there is strong scientific validation for the use of olive oil in supporting healthy cholesterol levels, particularly as part of a balanced diet. The evidence is robust and consistent, justifying a high rating. However, olive oil should be used as a replacement for less healthy fats (such as saturated or trans fats) for optimal benefit.

More about olive
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Other ingredients used for Cholesterol (high)

acai berry
ajoene
akkermansia muciniphila
alfalfa
algal oil
alpha-linolenic acid (ALA)
green chiretta
anthocyanins
apple
arjun tree
artichoke
ashwagandha
astaxanthin
astragalus
bacillus coagulans
bacillus subtilis
banaba
barberry
barley
basil
beet
berberine
bergamot
berry flavor
Beta-Glucan
beta-sitosterol
bifidobacterium bifidum
bifidobacterium lactis
bifidobacterium longum
black cumin
black currant
black garlic
radish
sesame
black tea
blackberry
blueberry
bonito peptide
broccoli
rice
brussel sprouts
burdock
bасора
calamari oil
campesterol
canola oil
carrot
cassia bark
catechins
caterpillar mushroom
cauliflower
celery
champignon
chia seed
chicory
Chinese salvia root
chlorella
chokeberry
cinnamon
citrus pectin
citrus sinensis (proprietary)
clove
collard
conjugated linoleic acid (CLA)
cottonseed oil
cordyceps
turmeric
curcumin
dandelion
DHA (docosahexaeonic acid)
diallyl disulfide (DADS)
diallyl trisulfide (DATS)
DPA (docosapentaenoic acid)
EPA (eicosapentaenoic acid)
epigallocatechin gallate (EGCG)
fenugreek
fiber blend (proprietary)
fish oil
fish protein
flavonols
flaxseed
fructooligosaccharides (FOS)
fruit and vegetable blend (proprietary)
gamma oryzanol
garcinia
garlic bulb
genistein
genistin
ginger
ginseng
glucomannan
gooseberry
grape
grapefruit
greek mountain tea
onion
green tea
greens blend (proprietary)
guar gum
guggul
gurmar
hawthorn
hemp oil
hesperetin
hesperidin
hibiscus
HMR lignan
Indian tinospora
inulin
knotweed
jujube
kale
krill oil
kudzu
l-carnitine
l-taurine
lactobacillus casei
lactobacillus fermentum
lactobacillus gasseri
lactobacillus helveticus
lactiplantibacillus plantarum
lecithin
lemon
lentinula edodes mycelia
lignans
linoleic acid (LA)
lycopene
mackerel
magnesium
maitake mushroom
mango
maqui berry
marine lipid
matcha
medium chain triglycerides (MCT)
moringa
mustard seed
naringin
niacin (vitamin B3)
niacinamide (vitamin B3)
nicotinamide riboside
oat
oleanolic acid
oleic acid
olive
omega-3 fatty acids
omega-6 fatty acids
omega-7 fatty acids
omega-9 fatty acids
orange
oyster mushroom
palmitoleic acid
pantethine
pear
pectin
perilla
phellodendron amurense
phenolic acids
phospholipids
phytosterols
pine bark
plant sterols
plum fruit
policosanol
pollen
pomegranate
pomelo
prebiotic blend (proprietary)
prune
psyllium
pumpkin
quercetin
quinoa
raspberry
red yeast rice
reishi mushroom
resveratrol
rhizome
rose hips
rosemary
rutin
rye
safflower oil
sardines
secoisolariciresinol diglucoside
shiitake mushroom
black ginger
sitostanol
soybean
spinach
spirulina
sterols
stevia
stigmasterol
strawberry
tocotrienols
tomato
trans-pterostilbene
trimethylglycine (TMG)
triphala
almond fruit
vegetable and fruit blend (proprietary)
vegetable blend (proprietary)
vitamin C
seaweed
wasabia japonica
water
watermelon
wheat grass
whey protein
mulberry
xylooligosaccharides
yeast
β-nicotinamide mononucleotide (NMN)
red clover
jiaogulan
tangerine
atractylodes
Indian bael
neem tree
nut grass
pterocarpus marsupium
alpinia galangal
punarnava
tinospora cordifolia
caesalpinia crista
swertia
bee pollen
lingzhi
morus
lemongrass
sunflower
root tuber
ferulic acid
dioscorea
ganoderma
morinda
zanthoxylum
birch
royal jelly
Equol (proprietary)
polyphenols
purslane
yerba mate
wheat germ
noni
nopal
goji berry
amaranth
millet seed
herbal blend (proprietary)
algae
kidney beans
cocoa
chickpea protein
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soy isoflavones
ashitaba
soursop
Alcohol
Arjuna
Apple Cider Vinegar
Ankaflavin
Angelica
acacia
Aronia melanocarpa
Allicin
Antrodia camphorata
Auricularia
Andrographolide
Avocado
Aspergillus
Ascophyllum nodosum
Aegeline
Alpha-Lipoic Acid
Astragaloside
anthocyanidins
Adzuki bean
Ampelopsin
Alpha phytosterol
Algal protein
Arjunic Acid
Alliin
Arabinoxylan
Argan nut oil
Allium tuberosum
alpha Methyl Tetradecylthioacetic Acid
Arjunolic acid
Astragalin
Black Seed
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Brutieridin
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Brown Algae
Brassica
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Black galingale
Berberis (unspecified)
Bitter Grass
Baicalein
Bael
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biochanin
Basidiomycota
Bauhinia
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Bifidobacterium animalis
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Bombax
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Blue-Green Alage
Baobab
Bifidobacteria
bile acid
Bacillus
bacoside
Buckwheat
Bassia scoparia
Bignay
Boerhavia diffusa
Bottle gourd
Chia seed
Cumin
Camellia sinensis
Chinese Silkvine
Charantin
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Cowpea
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Cinnamomum
Chitosan
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Campestanol
Capillary Artemisia
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chlorogenic acid
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Crypthecodinium
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Diacylglycerol
Docosahexaenoic Acid
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Danshen
Dunaliella
Dextrin
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Daidzein
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Date
Diterpenes
Eriocitrin
eggplant
Emblicanin
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Erythrodiol
Eucheuma
Eicosapentaenoic Acid
Euglena gracilis
Eucommia ulmoides
Echium
Ecklonia
Enokitake
Fig
Fiber
Flavonoids
Flavonones
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Garlic
Isoflavones
Lotus
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peanut
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walnut
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