The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health

TLDR

The Mediterranean diet, rich in olive oil, is linked to lower rates of atherosclerosis, cardiovascular disease, and certain cancers, largely because olive oil’s phenolic compounds—especially hydroxytyrosol and oleuropein—provide potent antioxidant, anti‑inflammatory, and antimicrobial effects. This review examines how the chemical structure of olive oil polyphenols influences their antioxidant activity. The authors analyze recent studies that relate the structural features of these phenolics to their antioxidant potency.

Abstract

The Mediterranean diet is rich in vegetables, cereals, fruit, fish, milk, wine and olive oil and has salutary biological functions. Epidemiological studies have shown a lower incidence of atherosclerosis, cardiovascular diseases and certain kinds of cancer in the Mediterranean area. Olive oil is the main source of fat, and the Mediterranean diet's healthy effects can in particular be attributed not only to the high relationship between unsaturated and saturated fatty acids in olive oil but also to the antioxidant property of its phenolic compounds. The main phenolic compounds, hydroxytyrosol and oleuropein, which give extra-virgin olive oil its bitter, pungent taste, have powerful antioxidant activity both in vivo and in vitro. The present review focuses on recent works analysing the relationship between the structure of olive oil polyphenolic compounds and their antioxidant activity. These compounds' possible beneficial effects are due to their antioxidant activity, which is related to the development of atherosclerosis and cancer, and to anti-inflammatory and antimicrobial activity.