Health-promoting properties of oleocanthal and oleacein: Two secoiridoids from extra-virgin olive oil

Abstract

Extra virgin olive oil (EVOO) polyphenols, including the secoiridoids oleocanthal (OLC) and oleacein (OLE), are attracting attention because of their beneficial effects on health. Data on OLC and OLE bioavailability are scarce, as most research on EVOO polyphenols has concentrated on hydroxytyrosol, tyrosol, and oleuropein. Consequently, relevant goals for future research are the elucidation of OLC and OLE bioavailability and finding evidence for their beneficial effects through pre-clinical and clinical studies. The aim of this review is to shed light on OLC and OLE, focusing on their precursors in the olive fruit and the impact of agronomic and processing factors on their presence in EVOO. Also discussed are their bioavailability and absorption, and finally, their bioactivity and health-promoting properties.

Absorption and Intestinal Metabolic Profile of Oleocanthal in Rats

“…The main secoiridoids compounds identified in EVOO are the monoaldehydic forms of oleuropein (3,4-DHPEA-EA) and ligstroside aglycones (p-HPEA-EA) and the dialdehydic forms of their decarboxymethylated derivatives, oleacein (3,4-DHPEA-EDA) and oleocanthal (p-HPEA-EDA) [1]. Since its identification in 1993 [2], oleocanthal (OLC) has been targeted by numerous in vitro and in vivo studies aiming to understand the health effects of EVOO consumption [3]. The data obtained on OLC thus far have clearly demonstrated its anti-inflammatory activity [4] as well as its role in the prevention of various pathologies with an inflammatory component [5].…”

“…OLC also exerts a neuroprotective effect in conditions such as Alzheimer's disease [6,7] and has shown promising chemotherapeutic properties, reducing cell proliferation and promoting cell death through different mechanisms of action [8]. Antirheumatic activity has been demonstrated in in vitro studies, in which OLC ameliorated osteoarthritis and rheumatoid arthritis [3]. Additionally, OLC has been shown to be beneficial for cardiovascular health, improving endothelial function in patients with early atherosclerosis and reducing platelets in healthy men [3].…”

Domestic Sautéing with EVOO: Change in the Phenolic Profile

“…Secoiridoids include oleuropein, ligstrosides, and their derivatives. Some of them have been reported to have important benefits to health, such as oleocanthal or oleacein [34]. Oleocanthal has demonstrated anti-inflammatory effects [35] and a protective role against some diseases, such as Alzheimer disease [34], and oleacein has proven to protect against cardiovascular diseases, reducing hypertension [36] and inhibiting neutrophils adhesion [37].…”

Oleuropein, a Bioactive Compound from Olea europaea L., as a Potential Preventive and Therapeutic Agent in Non-Communicable Diseases

“…OleA together with other derivative secoiridoid species, such as the dialdehydic derivative of decarboxymethyl elenolic acid bound to either HT (3,4-dihydroxyphenylethanol-elenolic acid dialdehyde, 3,4-DHPEA-EDA, oleacein), or to tyrosol (p-hydroxyphenylethanol-elenolic acid dialdehyde, p-HPEA-EDA, oleocanthal), and ligstroside aglycone (p-HPEAEA), represents the minor polar compounds that determine the antioxidant capacity of EVOO. In recent years, oleocanthal and oleacein have attracted interest from the scientific community [19] due to their inflammatory effects. The first study was due to its similar structure to ibuprofen [20], the second for its ability to stimulate the expression of CD163, an anti-inflammatory gene [21].…”