1International Hellenic University, Observatory of Oxidative Stress in Health and Agri food, Greece
2Department of Food Engineering, The University of Cukurova, Adana, Turkey
*Corresponding author:Apostolos Kiritsakis, International Hellenic University Thessaloniki, Observatory of Oxidative Stress in Health and Agri food, Greece
Submission: February 24, 2023;Published: April 06, 2023
Volume7 Issue1 February , 2023
Olive oil is a functional food that has a high level of oleic acid and minor components with biological properties. Oleic acid, linoleic and linolenic acids are bioactive lipids with anti-inflammatory and/or proresolving activities. Phenolic compounds and tocopherols in extra virgin olive oil are effective due to their antioxidant, anti-inflammatory, and neuroprotective activities. Non-saponifiable fraction containing minör componenets including phenolic compounds present up to 2% by weight have protective and antioxidant effects. The presence and types of phenolic compounds are important for extra virgin olive oil’s nutritional value and phenolics content is a very important parameter for the quality and sensory properties including flavor, astringency, pungency, and bitterness. Polyphenols play an important role in oxidative di-stress, telomere length and healthy aging, by just modulating redox function. The positive correlations were proved between the daily intake of phenolic compounds in the Mediterranean diet and health. The goal of the current mini review is to summarize the current understanding components of extra virgin olive oil as well as the significance of its bioactive polyphenols.
Keywords:Extra virgin olive oil; Bioactive compounds; Phenolic compounds; Bioavailability; Antioxidant