In 2025, Lucas Santos and a team from Brazil studied Wistar rats fed a high-fat diet from weaning to mimic obesity. They split them into four groups: standard diet, standard diet with extra-virgin olive oil (EVOO), high-fat diet, and high-fat diet with EVOO. They checked body weight, blood sugar, satiety, and brain inflammation markers in the hypothalamic arcuate nucleus.

In 2025, Christos Kourek and team conducted a single-blind randomized clinical trial with 50 hyperlipidemic patients and 20 healthy controls at the General Hospital of Messinia, Greece. Patients were assigned to either 20g/day lower-phenolic EVOO or 8g/day higher-phenolic EVOO for 4 weeks. Lipid profiles were measured at baseline and post-intervention.

A 2025 systematic review in Nutrients analyzed clinical and experimental studies, concluding that EVOO consumption is linked to improved cardiovascular health. Its rich content of monounsaturated fats and polyphenols contributes to lowering LDL cholesterol, reducing blood pressure, and enhancing endothelial function.