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Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea europaea L.
Nutrients. 2019 Aug 01; 11(8)N

Abstract

Olea europaea L. fruit is a peculiar vegetal matrix containing high levels of fatty acids (98-99% of the total weight of extra-virgin olive oil, EVOO) and low quantities (1-2%) of phenolics, phytosterols, tocopherols, and squalene. Among these minor components, phenolics are relevant molecules for human health. This review is focused on their beneficial activity, in particular of hydroxytyrosol (HT), oleuropein (OLE), oleocanthal (OLC), and lignans found in EVOO, olive oil by-products and leaves. Specifically, the cardioprotective properties of the Mediterranean diet (MD) related to olive oil consumption, and the biological activities of polyphenols recovered from olive oil by-products and leaves were described. Recent European projects such as EPIC (European Prospective Investigation into Cancer and Nutrition) and EPICOR (long-term follow-up of antithrombotic management patterns in acute coronary syndrome patients) have demonstrated the functional and preventive activities of EVOO showing the relation both between cancer and nutrition and between consumption of EVOO, vegetables, and fruit and the incidence of coronary heart disease. The data reported in this review demonstrate that EVOO, one of the pillars of the MD, is the main product of Olea europaea L. fruits; leaves and by-products are secondary but precious products from which bioactive compounds can be recovered by green technologies and reused for food, agronomic, nutraceutical, and biomedical applications according to the circular economy strategy.

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Authors+Show Affiliations

Romani A
PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement, Technology and Analysis)-DiSIA, University of Florence, Via U. Schiff, 6, 50019 Sesto Fiorentino, Italy. annalisa.romani@unifi.it.
Ieri F
PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement, Technology and Analysis)-DiSIA, University of Florence, Via U. Schiff, 6, 50019 Sesto Fiorentino, Italy.
Urciuoli S
PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement, Technology and Analysis)-DiSIA, University of Florence, Via U. Schiff, 6, 50019 Sesto Fiorentino, Italy.
Noce A
UOC of Internal Medicine-Center of Hypertension and Nephrology Unit, Department of Systems Medicine, University of Rome Tor Vergata, Via Montpellier 1, 00133 Rome, Italy. annalisa.noce@uniroma2.it.
Marrone G
UOC of Internal Medicine-Center of Hypertension and Nephrology Unit, Department of Systems Medicine, University of Rome Tor Vergata, Via Montpellier 1, 00133 Rome, Italy. PhD School of Applied Medical, Surgical Sciences, University of Rome Tor Vergata, via Montpellier 1, 00133 Rome, Italy.
Nediani C
Department of Experimental and Clinical Biomedical Sciences "Mario Serio", University of Florence, Viale Morgagni 50, 50134 Florence, Italy.
Bernini R
Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy.

MeSH

AnimalsDiet, HealthyDiet, MediterraneanFood HandlingFruitHumansNutritional StatusNutritive ValueOleaOlive OilPhenolsPlant LeavesWaste Products

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

31374907

Citation

Romani, Annalisa, et al. "Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea Europaea L." Nutrients, vol. 11, no. 8, 2019.
Romani A, Ieri F, Urciuoli S, et al. Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea europaea L. Nutrients. 2019;11(8).
Romani, A., Ieri, F., Urciuoli, S., Noce, A., Marrone, G., Nediani, C., & Bernini, R. (2019). Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea europaea L. Nutrients, 11(8). https://doi.org/10.3390/nu11081776
Romani A, et al. Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea Europaea L. Nutrients. 2019 Aug 1;11(8) PubMed PMID: 31374907.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea europaea L. AU - Romani,Annalisa, AU - Ieri,Francesca, AU - Urciuoli,Silvia, AU - Noce,Annalisa, AU - Marrone,Giulia, AU - Nediani,Chiara, AU - Bernini,Roberta, Y1 - 2019/08/01/ PY - 2019/07/14/received PY - 2019/07/26/revised PY - 2019/07/28/accepted PY - 2019/8/4/entrez PY - 2019/8/4/pubmed PY - 2020/1/29/medline KW - Olea europaea L. KW - circular economy KW - extra-virgin olive oil KW - health effects KW - hydroxytyrosol KW - lignans KW - oleocanthal KW - oleuropein KW - olive oil by-products KW - olives leaf KW - phenolic compounds JF - Nutrients JO - Nutrients VL - 11 IS - 8 N2 - Olea europaea L. fruit is a peculiar vegetal matrix containing high levels of fatty acids (98-99% of the total weight of extra-virgin olive oil, EVOO) and low quantities (1-2%) of phenolics, phytosterols, tocopherols, and squalene. Among these minor components, phenolics are relevant molecules for human health. This review is focused on their beneficial activity, in particular of hydroxytyrosol (HT), oleuropein (OLE), oleocanthal (OLC), and lignans found in EVOO, olive oil by-products and leaves. Specifically, the cardioprotective properties of the Mediterranean diet (MD) related to olive oil consumption, and the biological activities of polyphenols recovered from olive oil by-products and leaves were described. Recent European projects such as EPIC (European Prospective Investigation into Cancer and Nutrition) and EPICOR (long-term follow-up of antithrombotic management patterns in acute coronary syndrome patients) have demonstrated the functional and preventive activities of EVOO showing the relation both between cancer and nutrition and between consumption of EVOO, vegetables, and fruit and the incidence of coronary heart disease. The data reported in this review demonstrate that EVOO, one of the pillars of the MD, is the main product of Olea europaea L. fruits; leaves and by-products are secondary but precious products from which bioactive compounds can be recovered by green technologies and reused for food, agronomic, nutraceutical, and biomedical applications according to the circular economy strategy. SN - 2072-6643 UR - https://www.unboundmedicine.com/medline/citation/31374907/Health_Effects_of_Phenolic_Compounds_Found_in_Extra_Virgin_Olive_Oil_By_Products_and_Leaf_of_Olea_europaea_L_ DB - PRIME DP - Unbound Medicine ER -