Metabolomic-Based Studies of the Intake of Virgin Olive Oil: A Comprehensive Review

Abstract

Virgin olive oil (VOO) is a high-value product from the Mediterranean diet. Some health and nutritional benefits have been associated with its consumption, not only because of its monounsaturated-rich triacylglycerols but also due to its minor bioactive components. The search for specific metabolites related to VOO consumption may provide valuable information to identify the specific bioactive components and to understand possible molecular and metabolic mechanisms implicated in those health effects. In this regard, metabolomics, considered a key analytical tool in nutritional studies, offers a better understanding of the regulatory functions of food components on human nutrition, well-being, and health. For that reason, the aim of the present review is to summarize the available scientific evidence related to the metabolic effects of VOO or its minor bioactive compounds in human, animal, and in vitro studies using metabolomics approaches.

Is There More to Olive Oil than Healthy Lipids?

“…Several factors may influence the biochemical impact of OO including components quantitative and qualitative profiles, absorption, and metabolism. In their comprehensive review, Vazquez-Aguilar et al [ 13 ] used metabolomics to unravel available evidence from human, animal, and in vitro studies on the metabolic effects of VOO or its bioactive compounds. Despite heterogeneity between studies, the impact of regular VOO consumption on carbohydrate, lipid, and amino acid metabolism was shown, although specific metabolites could not be identified.…”

“…Regarding the nutritional profile, the major components of OO are fatty acids (98–99%) predominated by MUFA (55.3–86.5%; oleic acid and palmitoleic acid), followed by polyunsaturated fatty acids (PUFA) (3.5–21%; linoleic and linolenic acids), and saturated fatty acids (SFA) (8–25.1%; myristic, palmitic and stearic acids). On the other hand, minor components, which correspond to the unsaponifiable fraction, comprise between 1 to 2%, and include sterols, terpenoids and aliphatic alcohols, pigments, squalene, tocopherols (vitamin E), and polar phenolic compounds, as the most important ones [ 12 , 13 ]. Hydroxytyrosol and its derivatives stand out as the major phenolic compounds in VOO associated with positive health impacts.…”

“…In fact, serum levels of hydroxytyrosol oleuropein and oleic acid derivatives have been proven to elevate with VOO consumption. Further research has established possible metabolic pathways affected by intake of the oil, which in turn play a role in ameliorating one’s health [ 13 ]. The historical key role of OO is well demonstrated as it has long been the basis of the Mediterranean population’s diet, becoming an essential food item of the Mediterranean diet (MedDiet) [ 2 ].…”

A Narrative Review of Metabolomic Insights into Olive Oil’s Nutritional Value

“…Metabolomics offers a transdisciplinary approach for studying the metabolites present in olive oil. It involves analytical chemistry, chemometrics, and bioinformatics to comprehensively understand olive oil's metabolome [97]. The approaches and methodologies applied varied depending on the purpose of the study.…”

“…Another clinical trial regarding the role of VOO in HDL functionality reported the impact of some metabolites (i.e., phenolic compounds) of VOO on the HDL triacylglycerol levels. Finally, a postprandial clinical trial involving the consumption of 40 mL of EVOO rich in oleocanthal demonstrated the anti-aggregation properties of the olive oil metabolite [97]. Postprandial studies are interesting investigations that explore the post-meal metabolomic response to olive oil consumption, revealing differences in the serum metabolite profiles compared with other edible oils.…”