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Biomedicinal aspects and activities of olive oil phenolic compounds

Olive oil is a basic component of the Mediterranean diet. Mediterranean populations experience reduced incidence of cardiovascular disease, atherosclerosis, diabetes mellitus, metabolic syndrome, neurodegenerative diseases, certain types of cancer and higher life expectancy. Following impressive number of various biomedicinal studies related to the phenomena that accumulate for decades, these health benefits could be at least partially attributed to the olive oil, and more specifically the phenolic compounds naturally present in olive oil. While a number of reports have linked the health benefits of olive oil with its phenolic content, there is a great number of in vitro and in vivo studies that have demonstrated positive effects of olive oil phenolic compounds following analysis of certain physiological parameters. Thus, the phenolic compounds are deemed to be of central importance for beneficial antioxidant, antiatherogenic and antiinflammatory, antimicrobial, cardiovascular, anticancer, and neuroprotective effects that can be ascribed to the consumption of extra virgin olive oils. The aim of this chapter is to review the biomedicinal activities of olive oil phenolic compounds, including antioxidant, anti-inflammatory, antimicrobial, cardiovascular, endocrine, anticancer and central nervous system effects. Also, some insights related to bioavailability and synergistic activities are presented.

olive oil ; phenolic compounds ; biomedicinal ; hydroxytyrosol ; tyrosol ; oleuropein ; oleochantal ; bioavailability

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