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Numerous studies have provided evidence for the beneficial impact of Virgin Olive Oil (VOO) on metabolic health. Current research on VOO's beneficial effects aims to define its activity on emerging factors contributing to metabolic disorders such as metabolic syndrome, obesity, or type 2 diabetes. These factors include inflammation, oxidative stress, platelet aggregation, coagulation, endothelial function, and lipid profile. In addition, studies have provided evidence that a diet rich in VOO can help prevent atherosclerosis mainly by improving the lipid profile. These beneficial effects of VOO have been attributed principally to its content of phenolic compounds (PCs). Therefore, the bioactivity of olive oil phenolic compounds (OOPCs) could be related to various properties such as antioxidant, anti-inflammatory, antimicrobial, anti-atherogenic, antithrombotic, antimutagenic, and hypoglycemic. Hydroxytyrosol (HT), Tyrosol (Tr), Oleuropein (OLP), Oleocanthal (OLC), and Oleacein (OLE) are the PCs mainly involved in antioxidant and anti-inflammatory activities, as well as resistance to oxidative stress. This work highlights the current knowledge of the effect of VOO, particularly, its PCs, on metabolic disorders, and discusses the underlying mechanism by which it exerts its effect.
