Metabolism and Bioavailability of Olive Oil Polyphenols

Critical Review on the Significance of Olive Phytochemicals in Plant Physiology and Human Health

“…For the achievement of this classification, an olive oil must contain less than 0.8 g of free acids per 100.0 g, expressed as oleic acid [ 3 ], besides presenting no noticeable organoleptic defects. The sensory characteristics of this product, which are highly appreciated by consumers, are due to a complex mixture of volatile compounds, including aldehydes, alcohols, ketones, esters, and hydrocarbons, which have been lately identified and quantified [ 4 ]. Alteration of the normal organoleptic characteristics can occur during storage, as a consequence of the peroxidation of fatty acids responsible for rancidity, which ultimately results in the formation of volatile compounds with negative sensory features.…”

“…In addition to the relevance of the sensory characteristics of olive oil, its consumption has been stressed as a source of valuable bioactive phytochemicals during the last decades. Therefore, the composition of the final marketable product on bioactive compounds, contributes to the maintenance of the normal physiological status and the prevention of distinct pathological conditions related to oxidative stress, such as cancer, cardiovascular diseases, metabolic disorders, and inflammation [ 4 ], the antioxidant power being highlighted as the most relevant function of this fraction. Actually, this functional property, due to the bioactive compounds, allows the modulation of oxidative reactions responsible for diverse pathophysiological situations.…”

Significant metabolic improvement by a water extract of olives: animal and human evidence

“…Overall, we conclude that OLWPE can exhibit a beneficial health effect, mainly by modifying circulating lipids and glucose/insulin levels, and most importantly without the presence of monounsaturated fats of olive oil, on which there are contradictory data concerning their role on development of insulin resistance, type 2 diabetes mellitus and impaired vascular integrity and cardiovascular disease 51-54 . Under this scope we suggest that this microencapsulated polyphenolic extract could possibly be used in the development of “functional” OLWPE polyphenol-enriched foods or as an alternative/adjuvant therapeutic approach in hyperlipidemia and impaired glucose/insulin regulation.…”

Olive oil

“…Biological activities such as free radical scavenging/antioxidant actions, anti-inflammatory effects, antiatherogenic effect, anticarcinogenic properties, antimicrobial activities, and the effect on expression of genes as well as metabolism and bioavailability have been systematically reviewed by Tripoli et al (2005), Visioli (2006), Kampa et al (2009), Fernandez-Bolanos et al (2011), Cicerale et al (2011), Obied et al (2012, Rafehi et al (2012), Gómez-Romero et al (2012), Castañer et al (2012), and Servili et al (2014). There are hundreds of studies aiming at evaluating health effects of extra virgin olive oil due to polar phenols and assessing the nutraceutical properties of different kinds of olive oil and individual phenols.…”