Potential Health Benefits of Olive Oil and Plant Polyphenols

Abstract

Beneficial effects of natural plant polyphenols on the human body have been evaluated in a number of scientific research projects. Bioactive polyphenols are natural compounds of various chemical structures. Their sources are mostly fruits, vegetables, nuts and seeds, roots, bark, leaves of different plants, herbs, whole grain products, processed foods (dark chocolate), as well as tea, coffee, and red wine. Polyphenols are believed to reduce morbidity and/or slow down the development of cardiovascular and neurodegenerative diseases as well as cancer. Biological activity of polyphenols is strongly related to their antioxidant properties. They tend to reduce the pool of reactive oxygen species as well as to neutralize potentially carcinogenic metabolites. A broad spectrum of health-promoting properties of plant polyphenols comprises antioxidant, anti-inflammatory, anti-allergic, anti-atherogenic, anti-thrombotic, and anti-mutagenic effects. Scientific studies present the ability of polyphenols to modulate the human immune system by affecting the proliferation of white blood cells, and also the production of cytokines or other factors that participate in the immunological defense. The aim of the review is to focus on polyphenols of olive oil in context of their biological activities.

4‐Methylcatechol, a Flavonoid Metabolite with Potent Antiplatelet Effects

“…Flavonoids, a group of naturally occurring plant secondary metabolites, are contained in many fruits, vegetables, herbs, spices, and beverages produced from flavonoid‐rich sources. Hence the human intake of them, both in the mentioned food, as well as from food supplements, is considerable . It is, therefore, not surprising that these compounds are being largely tested for their possible effects on human health.…”

Biochemical composition and antioxidant activity of three extra virgin olive oils from the Irpinia Province, Southern Italy

“…However, olives of the same variety, cultivated under different environmental conditions or in diverse geographical areas, can produce EVOOs with different organoleptic characteristics and healthy properties (Angerosa, Basti, Vito, & Lanza, ). Concurrently, fruits from different cultivars grown under the same environmental conditions could produce oils with different biochemical characteristics (Gorzynik‐Debicka et al, ). In the composition of EVOOs, volatile organic compounds (VOCs) and polyphenols are of great importance.…”

“…The beneficial effects of the Mediterranean diet are also attributed to the EVOO (Visioli & Bernardini, ), which, even if more expensive than olive oil, is richer in polyphenols, vitamins, phytosterols, etc., concurring to reduce the risk of cardiovascular events (Estruch et al, ), so that US Food and Drug Administration compared it to a real drug. Extra virgin olive oil is rich in polyphenols ranging between 50 and 1,000 mg gallic acid equivalents (GAE)/kg of product (Gorzynik‐Debicka et al, ). Oleuropein, quercetin, and hydroxytyrosol, some of the main polyphenols present in EVOO, have antioxidant activity and ascertained effects in protecting against the coronary artery disease (Manna et al, ) or cancer (Owen et al, ).…”

“…Concurrently, fruits from different cultivars grown under the same environmental conditions could produce oils with different biochemical characteristics (Gorzynik-Debicka et al, 2018). In the composition of EVOOs, volatile organic compounds (VOCs) and polyphenols are of great importance.…”

“…Extra virgin olive oil is rich in polyphenols ranging between 50 and 1,000 mg gallic acid equivalents (GAE)/kg of product (Gorzynik-Debicka et al, 2018). Oleuropein, quercetin, and hydroxytyrosol, some of the main polyphenols present in EVOO, have antioxidant activity and ascertained effects in protecting against the coronary artery disease (Manna et al, 2002) or cancer (Owen et al, 2000).…”