可食用油消费是发达和发展中国家饮食模式的重要组成部分。海洋和植物油被认为是健康饮食模式的一部分，特别是考虑到其中的多不饱和脂肪酸和生物活性成分，有助于保护免受炎症、心血管疾病和代谢综合征的侵害。探索可食用脂肪油对健康和慢性疾病的潜在影响是一个全球新兴领域。本研究回顾了当前可食用油在接触不同细胞类型时的体外、体外和体内效应，并旨在展示各种可食用油的营养和生物活性成分中具有生物相容性、抗微生物性、抗肿瘤活性、抗血管生成活性和抗氧化活性的成分。通过这一回顾，还介绍了可食用油与各种细胞的广泛相互作用以及它们在病理情况下对抗氧化应激的潜力。此外，还突出了当前知识的差距，并讨论了可食用油及其健康益处和通过可能的分子机制抵抗各种疾病的未来展望。

Consumption of edible oils is a significant part of the dietary pattern in the developed and developing world. Marine and vegetable oils are assumed to be part of a healthy food pattern, especially if one takes into account their potential role in protecting against inflammation, cardiovascular disease, and metabolic syndrome due to the presence of polyunsaturated fatty acids and minor bioactive compounds. Exploring the potential effect of edible fats and oils on health and chronic diseases is an emerging field worldwide. This study reviews the current knowledge of the in vitro, ex vivo, and in vivo effect of edible oils in contact with various cell types and aims to demonstrate which nutritional and bioactive components of a variety of edible oils present biocompatibility, antimicrobial properties, antitumor activity, anti-angiogenic activity, and antioxidant activity. Through this review, a wide variety of cell interactions with edible oils and their potential to counteract oxidative stress in pathological conditions are presented as well. Moreover, the gaps in current knowledge are also highlighted, and future perspectives on edible oils and their health benefits and potential to counteract a wide variety of diseases through possible molecular mechanisms are also discussed.