Olive Oil Phenols and Their Potential Effects on Human Health

Visioli, Francesco; Galli, Cláudio

doi:10.1021/jf980049c

Cited by 356 publications

(244 citation statements)

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“…It has been found that diets containing olive oil phenols may increase in vivo resistance of LDLs to oxidation; the effectiveness of oleuropein has been explained in part through its ability to act as an antioxidant and in part through a hypocholesterolaemic effect [61]. In an investigation by Coni et al [62] it was found that when fed a diet rich in oleuropein to rabbits, the ability of LDL to resist to oxidation increased, thanks to its antioxidant capacity; moreover, they found a significant reduction of the plasmatic levels of total, free and ester-derivatives of cholesterol.…”

Section: Health Aspects Linked To Phenols In Voomentioning

confidence: 99%

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

et al. 2007

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Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that to make it unique and a basic component of the Mediterranean diet. The importance of VOO is mainly attributed both to its high content of oleic acid a balanced contribution quantity of polyunsaturated fatty acids and its richness in phenolic compounds, which act as natural antioxidants and may contribute to the prevention of several human diseases. The polar phenolic compounds of VOO belong to different classes: phenolic acids, phenyl ethyl alcohols, hydroxy-isochromans, flavonoids, lignans and secoiridoids. This latter family of compounds is characteristic of Oleaceae plants and secoiridoids are the main compounds of the phenolic fraction. Many agronomical and technological factors can affect the presence of phenols in VOO. Its shelf life is higher than other vegetable oils, mainly due to the presence of phenolic molecules having a catechol group, such as hydroxytyrosol and its secoiridoid derivatives. Several assays have been used to establish the antioxidant activity of these isolated phenolic compounds. Typical sensory gustative properties of VOO, such as bitterness and pungency, have been attributed to secoiridoid molecules. Considering the importance of the phenolic fraction of VOO,

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Section: Health Aspects Linked To Phenols In Voomentioning

confidence: 99%

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

et al. 2007

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“…The phenol concentration in olive oil depends on variety, climate, area of growth, latitude, and ripeness of the olive. The phenols, and in particular the orthodiphenols, have been demonstrated to contribute considerably to the oxidation stability of the oil (Gutfinger, 1981;Papadopoulos & Boskou, 1991;Rice-Evans et al, 1996;Visioli & Galli, 1998). Ortho-diphenols are the phenols with two adjacent hydroxyl groups to the ring structure: hydroxytyrosol and oleuropein and its derivatives (Figure 1 Figure 1 Structures of phenols present in olives and olive oil, their degradation into aglycones during ripening, and hydrolysis of aglycones into tyrosol and hydroxytyrosol.…”

Section: Chemistry and Content Of Phenols In Olive Oilmentioning

confidence: 99%

Bioavailability and antioxidant effects of olive oil phenols in humans: a review

2004

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Objective: We reviewed the bioavailability and antioxidant effects of phenols from extra virgin olive oil. Search strategy: We searched the MEDLINE database for the years . To review the bioavailability of olive oil phenols, we selected animal and human studies that studied the absorption, metabolism, and urinary excretion of olive oil phenols. We also estimated the intake of the various phenols in the Mediterranean area. To review the antioxidant effects of olive oil phenols, we included human and animal studies on the effect of olive oil phenols on markers of oxidative processes in the body. We excluded studies without a proper control treatment and studies in which the antioxidant effects of phenols could not be disentangled from those of the fatty acid composition of olive oil. Results: Bioavailability studies in humans show that the absorption of olive oil phenols is probably larger than 55-66 mol%, and that at least 5% is excreted in urine as tyrosol and hydroxytyrosol. Animal studies suggest that phenol-rich olive oil lowers oxidisability of ex vivo low-density lipoprotein (LDL) particles or lowers markers in urine of oxidative processes in the body. In five out of seven human studies, however, these effects of phenols were not found. There are no data on the phenol concentrations in plasma that are attainable by intake of olive oil. We estimated that 50 g of olive oil per day provides about 2 mg or B13 mmol of hydroxytyrosol-equivalents per day, and that the plasma concentration of olive oil phenols with antioxidant potential resulting from such an intake can be at most 0.06 mmol/l. This is much lower than the minimum concentrations of these phenols (50-100 mmol) required to show antioxidant activity in vitro. Conclusion: Although phenols from olive oil seem to be well absorbed, the content of olive oil phenols with antioxidant potential in the Mediterranean diet is probably too low to produce a measurable effect on LDL oxidisability or other oxidation markers in humans. The available evidence does not suggest that consumption of phenols in the amounts provided by dietary olive oil will protect LDL against oxidative modification to any important extent.

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“…The world consumption of this product is significantly increasing in recent years and this positive trend is related not only to its nutritional and healthpromoting characteristics (Kiritsakis, 1998;Manna et al, 1997;Monteleone et al, 1998;Ranalli et al, 1997;Visoli and Galli, 1998;Mili, 2006;Waterman and Lockwood, 2007;Dag et al, 2011) but also to its sensory properties. In fact, the right balance among saturated, monounsaturated and polyunsaturated fatty acids, along with the significant presence of "minor" components such as aromatic phenolics and tocopherolic compounds (Lazzez et al, 2008;Dag et al, 2011) largely justify its commercial success (Fregapane and Salador, 2013).…”

Section: Introductionmentioning

confidence: 99%

Solid carbon dioxide to promote the extraction of extra-virgin olive oil

et al. 2016

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The use of solid carbon dioxide (dry ice) as a cryogen is widespread in the food industry to produce high quality wines, rich in color and perfumes. The direct addition of carbon dioxide to olives in the solid state before milling represents a fundamental step which characterizes this innovative extraction system.\ud At room temperature conditions solid carbon dioxide evolves directly into the air phase (sublimation), and the direct contact between the cryogen and the olives induces a partial solidification of the cellular water inside the fruits. Since the volume occupied by water in the solid state is higher than that in the liquid state, the ice crystals formed are incompatible with the cellular structure and induce the collapse of the cells, besides promoting the diffusion of the cellular substances in the extracted oil, which is thus enriched with cellular metabolites characterized by a high nutraceutical value. Furthermore, a layer of CO2 remains over the olive paste to preserve it from oxidative degradation. The addition of solid carbon dioxide to processed olives induced a statistically significant increase in oil yield and promoted the accumulation of tocopherols in the lipid phase, whereas a not significant increase in the phenolic fraction of the oil occurred

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Olive Oil Phenols and Their Potential Effects on Human Health

Cited by 356 publications

References 31 publications

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

Bioavailability and antioxidant effects of olive oil phenols in humans: a review

Solid carbon dioxide to promote the extraction of extra-virgin olive oil

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