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Review
. 2013 Dec 20;3(1):1-23.
doi: 10.3390/antiox3010001.

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil

Maurizio Servili  1 , Beatrice Sordini  2 , Sonia Esposto  3 , Stefania Urbani  4 , Gianluca Veneziani  5 , Ilona Di Maio  6 , Roberto Selvaggini  7 , Agnese Taticchi  8
Affiliations
Review

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil

Maurizio Servili et al. Antioxidants (Basel). .

Abstract

Over the last few decades, multiple biological properties, providing antioxidant, anti-inflammatory, chemopreventive and anti-cancer benefits, as well as the characteristic pungent and bitter taste, have been attributed to Extra Virgin Olive Oil (EVOO) phenols. In particular, growing efforts have been devoted to the study of the antioxidants of EVOO, due to their importance from health, biological and sensory points of view. Hydrophilic and lipophilic phenols represent the main antioxidants of EVOO, and they include a large variety of compounds. Among them, the most concentrated phenols are lignans and secoiridoids, with the latter found exclusively in the Oleaceae family, of which the drupe is the only edible fruit. In recent years, therefore, we have tackled the study of the main properties of phenols, including the relationships between their biological activity and the related chemical structure. This review, in fact, focuses on the phenolic compounds of EVOO, and, in particular, on their biological properties, sensory aspects and antioxidant capacity, with a particular emphasis on the extension of the product shelf-life.

Keywords: Extra Virgin Olive Oil; antioxidants; healthy; phenols; sensory.

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Figures

Figure 1
Figure 1
Mechanism of the antioxidant activity of Olive Phenols (Ops) on EVOO.
Figure 2
Figure 2
Healthy properties of Ops.
See this image and copyright information in PMC

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