Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil

Antioxidants

Maurizio Servili¹  Beatrice Sordini²  Sonia Esposto²  Stefania Urbani²  Gianluca Veneziani²  Ilona Di Maio²  Roberto Selvaggini² 

[1] Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, Perugia 06126, Italy;

关键词: Extra Virgin Olive Oil;    phenols;    antioxidants;    healthy;    sensory;   

DOI  :  10.3390/antiox3010001

来源: mdpi

【 摘 要 】

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.

【 授权许可】

CC BY   
© 2013 by the authors; licensee MDPI, Basel, Switzerland.