Every year on October 20, we celebrate World Osteoporosis Day, raising awareness about a “silent” disease that affects millions of people worldwide.

Osteoporosis is a chronic skeletal disorder characterized by low bone mass and microarchitectural deterioration of bone tissue, leading to increased fragility and fracture risk — especially among postmenopausal women and elderly men.

Although it progresses quietly, prevention is possible. Among all preventive factors, nutrition plays a central role — and one of its most powerful components, high-phenolic extra virgin olive oil, has attracted significant scientific attention as a natural protector of bone health.

How Olive Oil Polyphenols Support Bone Health

• Antioxidant protection
Olive oil polyphenols neutralize free radicals and reduce oxidative stress, protecting osteoblasts from cellular damage and apoptosis.

• Anti-inflammatory effects
They suppress inflammatory mediators (such as NF-κB and IL-6) that promote bone resorption and osteoclast activity.

• Activation of osteogenic genes
Compounds like hydroxytyrosol and apigenin enhance the expression of bone-building genes — RUNX-2, ALP, BMP2, osteocalcin, collagen type I, OPG — promoting osteoblast differentiation and bone formation.

• Inhibition of osteoclastogenesis
Polyphenols regulate the RANK/RANKL/OPG signaling pathway, reducing excessive osteoclast differentiation and slowing bone loss.

• Synergy with vitamin D
Animal studies suggest that the combined administration of EVOO and vitamin D3 yields stronger protective effects on bone mass than either alone, improving oxidative and inflammatory profiles.

• Gut microbiome modulation
Polyphenols positively influence the gut microbiota, generating bioactive metabolites that act systemically and contribute to healthier bone metabolism.

Scientific Evidence

✅ Human studies
•In the PREDIMED clinical trial, participants consuming high-phenolic extra virgin olive oil showed improved bone formation markers and a lower risk of fractures.
•A long-term prospective study (8.9 years) in high cardiovascular-risk adults found that high EVOO intake was associated with a 51% lower risk of osteoporotic fractures (HR 0.49, 95% CI: 0.29–0.81).
•In postmenopausal women, regular consumption of EVOO improved bone mineral density (BMD), especially when combined with calcium and vitamin D.


✅ Experimental and cellular models
•In ovariectomized mice (a model of menopause), hydroxytyrosol and oleuropein reduced trabecular bone loss.
•In osteoblast cell cultures, olive oil polyphenols increased osteogenic gene expression and stimulated bone formation.
•The combination of EVOO and vitamin D3 demonstrated synergistic antioxidant and anti-inflammatory effects.

One Spoon a Day – A Natural Shield for Your Bones

A single spoonful of high-phenolic olive oil a day may serve as a natural preventive supplement against osteoporosis.

When combined with regular physical activity, adequate calcium, and vitamin D intake, it supports the maintenance of strong, resilient, and healthy bones — offering a natural and scientifically proven defense for long-term skeletal health.

References
1. Fernández-Real, J. M., et al. (2012). Olive oil phenolic compounds and bone health. Osteoporosis International, 23(2), 689–699.
2. García-Gavilán, J. F., et al. (2018). Olive oil consumption and bone health in the PREDIMED trial. Clinical Nutrition, 37(2), 329–338.
3. Salehi, B., et al. (2019). Mediterranean diet and osteoporosis: A systematic review. Food & Function, 10(4), 2329–2345.
4. Puel, C., et al. (2008). Olive oil and its main phenolic compound (oleuropein) prevent inflammation-induced bone loss in the ovariectomised rat. British Journal of Nutrition, 99(5), 1186–1192.
5. Rodríguez-Morató, J., et al. (2015). Olive oil phenolic compounds: health effects and bioavailability. Nutrients, 7(9), 7991–8020.
6. Guasch-Ferré, M., et al. (2017). Extra-virgin olive oil consumption reduces the risk of osteoporotic fractures in the PREDIMED trial. BMC Medicine, 15, 62.
7. Bulló, M., et al. (2015). Bone turnover markers after one year of olive oil supplementation in postmenopausal women. Clinical Nutrition, 34(5), 843–849.