Signaling pathways and targeted molecules affected by hydroxytyrosol, tyrosol, oleuropein, oleocanthal and oleacein. Here we review the results of the studies on biological activities, metabolism and bioavailability of the major olive oil phenolic compounds: hydroxytyrosol, tyrosol, oleuropein, oleocanthal, and oleacein, particularly regarding the new insights gained in the most recent studies. According to numerous investigations, these effects are mostly attributable to the main secoiridoid derivatives such as oleuropein (Ole), oleocanthal (Oc) and oleacein, and simple phenols hydroxytyrosol (HTyr) and tyrosol (Tyr). OOPs are shown to possess antioxidant, anti-inflammatory, cardioprotective, neuroprotective, anticancer, antidiabetic, antiobesity, antisteatotic, antimicrobial and many other effects. However, when it comes to the health promoting properties, the olive oil polyphenols (OOPs) appear to be in the center of research interest.
Virgin OO presents a valuable source of highly abundant unsaturated fatty acids and minor components like fat-soluble vitamins, chlorophylls, phytosterols and polyphenols.
There is emerging evidence that favourable health effects of MD and OO consumption could be mediated by various molecular mechanisms, one of them being the effect on the expression of genes involved in pathogenesis of many diseases and generally in aging process, according to nutrigenomic studies. Ĭonsumption of virgin olive oil, a key component of the Mediterranean diet, has been recommended as a protection for high cardiovascular risk individuals, may prevent development of different types of cancer, the development of type 2 DM, obesity and metabolic syndrome, but also, it exerts many beneficial effects in healthy individuals. Reduced incidence of different chronic degenerative diseases, major cardiovascular events, type 2 diabetes mellitus (DM) and some types of cancer, improved cognitive function and protection against overall morbidity and mortality are confirmed by a respectable number of trials and epidemiological studies in humans that adhere to the MD. The traditional Mediterranean diet (MD), characterized by regular intake of olive oil (OO), has been associated with many health benefiting effects experienced by Mediterranean populations. The evidence presented in the review concludes that these phenolic compounds have great pharmacological potential, however, further studies are still required. This review summarizes recent findings regarding biological activities, metabolism and bioavailability of the major olive oil phenolic compounds-hydroxytyrosol, tyrosol, oleuropein, oleocanthal and oleacein-the most important being their antiatherogenic, cardioprotective, anticancer, neuroprotective and endocrine effects.
There is a growing body of in vitro and in vivo studies, as well as intervention-based clinical trials, revealing new aspects of already known and many new, previously unknown activities and health effects of these compounds. Although olive oil polyphenols present a minor fraction in the composition of olive oil, they seem to be of great importance when it comes to the health benefits, and interest in their biological and potential therapeutic effects is huge. This kind of diet has been highly appreciated and is widely recognized for being associated with many favorable effects, such as reduced incidence of different chronic diseases and prolonged longevity. The Mediterranean diet and olive oil as its quintessential part are almost synonymous with a healthy way of eating and living nowadays.
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