Health effects of olive oil polyphenols: Recent advances and possibilities for the use of health claims

Abstract

The Mediterranean diet and consumption of olive oil have been connected in several studies with longevity and a reduced risk of morbidity and mortality. Lifestyle, such as regular physical activity, a healthy diet, and the existing social cohesion in Southern European countries have been recognised as candidate protective factors that may explain the Mediterranean Paradox. Along with some other characteristics of the Mediterranean diet, the use of olive oil as the main source of fat is common in Southern European countries. The benefits of consuming olive oil have been known since antiquity and were traditionally attributed to its high content in oleic acid. However, it is now well established that these effects must also be attributed to the phenolic fraction of olive oil with its anti-oxidant, anti-inflammatory and anti-microbial activities. The mechanisms of these activities are varied and probably interconnected. For some activities of olive oil phenolic compounds, the evidence is already strong enough to enable the legal use of health claims on foods. This review discusses the health effects of olive oil phenols along with the possibilities of communicating these effects on food labels.

Mediterranean Diet and Healthy Ageing: A Sicilian Perspective

“…As previously stated, olive oil plays a central role in MedDiet [2,11,33,34,35] and a glass of wine with meals may be assumed every day [2,11]. Alcohol, in moderation, especially red wine, has nutritional and heart-protective benefits.…”

“…In general, four major classes of phenols can be found in EVOO, i.e. flavonoids, lignans, simple phenols (oleocanthal and hydroxytyrosol that inhibit the cyclooxygenases 1 and 2 responsible for prostaglandin production, in a dose-dependent manner) and secoiridoids (oleuropein, that seemingly serves as scavenger, blocking LDL oxidation) [33,34,35]. …”

Comparative analysis of minor bioactive constituents (CoQ10, tocopherols and phenolic compounds) in Arbequina extra virgin olive oils from Brazil and Spain

“…Over the last few decades, multiple biological properties, providing antioxidant, anti-inflammatory, chemopreventive and anti-cancer benefits, as well as sensorial proprieties has been attributed to phenol compounds of olive oils (Servili et al, 2014). Recently, their protective effect over blood lipids from oxidative stress has been recognized by the European Food Safety Authority (EFSA, 2011), thus stimulating, even more, the interest for olive oil polyphenols and allowing the use of its health claims (Reboredo-Rodríguez et al, 2016;Martín-Peláez et al, 2013). Tocopherols are known as lipophilic phenols that include 8 occurring forms: 4tocopherols and 4 tocotrienols (α, β, γ and δ).…”

In vitro investigation on the antiglycative and carbonyl trapping activities of hydroxytyrosol

“…HT is essential component of oleuropein, present in olive oil and mill waste in appreciable quantities [14]. Dietary intake of olive oil polyphenols has been estimated to be around 9 mg (within 25-50 olive oil/day), where at least 1 mg of them is derived from free HT and 8 mg related to their elenolic esters and oleuropein [15].…”

“…Studies of HT in vivo and in vitro have shown various biological activities with potential beneficial health effects. For instance, it has been associated with anti-inflammatory, hypocholesterolemic, neuroprotective, antibacterial, cardioprotective, anticancer and insulin-stimulatory activities [14,16]. Previous studies have linked former effects with the antioxidant activity of orthodiphenolic compounds.…”