Nutrition Glossary

Foods associated with lower markers of chronic, low-grade inflammation linked to long-term disease risk.

A region with an unusually high concentration of people living to 100 or beyond, several of which follow Mediterranean-style eating patterns.

The least processed grade of olive oil, extracted mechanically without heat or chemical solvents.

The two main cholesterol markers used to assess heart disease risk: LDL ('bad') and HDL ('good').

A plant-forward eating pattern built around olive oil, vegetables, legumes, whole grains, and fish, with limited red meat and processed food.

A type of dietary fat, liquid at room temperature, found in olive oil, avocados, and nuts, generally associated with improved cholesterol profiles.

The primary monounsaturated fatty acid found in olive oil and avocados.

A family of polyunsaturated fats, found in fatty fish, walnuts, and flaxseed, linked to heart and brain health.

Plant compounds with antioxidant and anti-inflammatory activity, found in high concentrations in extra virgin olive oil.

The temperature at which a cooking oil begins to break down and visibly smoke.