Olive oil and olive leaf extracts consumption: A survey on consumer’s attitudes Purić, Jelena Bigović, Dubravka Šavikin, Katarina Živković, Jelena Ilić, Milan info:eu-repo/semantics/article application/pdf 221357 bytes All rights reserved 2022 https://unilib.phaidrabg.rs/o:3065 doi:10.33320/maced.pharm.bull.2022.68.04.077 ISSN: 1857 - 8969 eng Olive oil is the basis of the Mediterranean diet, which is considered one of the best diets in terms of preventing modern-day diseases (high blood pressure, increased triglycerides, cholesterol, obesity and diabetes). Olive oil consists primarily of triacylglycerols and about 0.5%-1.0% nonglyceridic constituents (Pierfrancesco et al., 2021; Kelli et al, 2002) but it is also a valuable source of different phenolic compounds (Rodríguez-López et al, 2021). Many of phenolic compounds contribute to the resistance of olive oil to oxidative rancidity and is also beneficial for human health (Rodríguez-López et al, 2021; Suvarna and Sharma., 2021). Numerous reports have shown that olive oil phenols are potent inhibitors of LDL oxidation in vitro (Visioli et al., 1995) and it is known that the oxidation of LDL is linked to the formation of atherosclerotic plaques (Visioli et al., 1995). In human randomized controlled trials, olive oils rich in phenolic compounds have shown to protect against oxidative damage and inflammation and to improve the quantity of cholesterol transported by high-density lipoprotein and also the lipoprotein quality (Torre et al., 2021). The olive leaves are also rich source of bioactive compounds such as oleuropein, verbascoside, apigenin, luteolin and the triterpenoids i.e., oleanolic and maslinic acids (Nenadis et al., 2021). Regarding bioactivities, effects related to cardiovascular and respiratory diseases, cancers or diabetes are pointed for olive leaf extracts (Nenadis et al., 2021; Manna et al., 1997). Macedonian pharmaceutical bulletin(68)