Olive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat

Abstract

Olive (Olea europaea) is one of the most extensive crops in the Mediterranean countries, and an important source of extra distinctive compounds that has been widely tested due to its known health benefits. Olive derivatives, such as extra virgin olive oil (EVOO) and olive leaves are rich in antioxidant compounds such as hydroxytyrosol (HXT) and oleuropein and oleic acid, as main monounsaturated fatty acid. Because of HXT molecular structure, its regular consumption reports important beneficial properties such as anti-inflammatory, antimicrobial, antioxidant, and anticancer. As a matter of fact, its antioxidant and antimicrobial effects made this compound a good preservative agent against meat deterioration and spoilage, capable of replacing some synthetic additives whose continued and regular consumption may negatively affect the human health. On the contrary side, this extract has an unpleasant odor and flavor, so a synthetic source of HXT could also be used to improve the sensory quality of the meat products. In this sense, this review exposes the health benefits provided by the consumption of EVOO and HXT, and the newest research about its application on meat, together new trends about its use as functional ingredient in meat and meat products.

In the Beginning Was the Bud: Phytochemicals from Olive (Olea europaea L.) Vegetative Buds and Their Biological Properties

“…Oblica . It is reported that hydroxytyrosol, due to its structure, has beneficial antioxidant, antimicrobial, anti-inflammatory, and anticancer properties [ 62 ]. The higher concentration of 3-hydroxytyrosol in cv.…”

Efficient 2-Step Enzymatic Cascade for the Bioconversion of Oleuropein into Hydroxytyrosol

“…The ability to transfer a hydrogen from its phenolic OH groups to reactive oxygen species, minimizes the damage operated by oxidative processes implicated in the development of many diseases such as inflammation, cardiovascular diseases, diabetes, cancer and ageing [ 13 ] as well as oxidative deterioration in foodstuff [ 45 ]. While HT anti-cancerogenic and anti-diabetic effects have been already demonstrated [ 46 , 47 ] as well as its food preservative properties [ 48 ], in vivo studies have shown that HT supplementation inhibits the efflux of brain cell death markers, making this compound a potential neuroprotectant [ 49 ].…”

Effects of Hydroxytyrosol in Endothelial Functioning: A Comprehensive Review

“…Hydroxytyrosol has been proven to reduce oxidative markers such as ROS and malondialdehyde (MDA) and upregulate NO generation in vitro and in vivo [ 62 , 85 , 86 , 87 ]. The ortodiphenolic structure of HT is responsible for scavenging free radicals [ 28 ]. Serreli et al [ 88 ] reported conjugated metabolites of hydroxytyrosol and tyrosol-enhanced endothelial nitric oxide synthase (eNOS) expression and decreased superoxide production by activating AKT serine/threonine kinase 1 (AKT 1).…”

“…Olive is a tree species with a history of 6000 years, as recorded by the International Olive Council (IOC). Around six million trees are cultivated around Mediterranean countries such as Spain and Greece [ 28 ] and further east to Islamic countries like Iran, Palestine, and Iraq [ 29 ]. Around 25 kg of olive leaves are obtained annually from pruning each tree [ 30 ].…”