Article

Health effects of olive oil polyphenols: Recent advances and possibilities for the use of health claims

Cardiovascular Risk and Nutrition Research Group (CARIN), Research in Inflammatory and Cardiovascular Disorders (RICAD), Barcelona, Spain.
Molecular Nutrition & Food Research (Impact Factor: 4.91). 05/2013; 57(5). DOI: 10.1002/mnfr.201200421
Source: PubMed

ABSTRACT The Mediterranean diet and consumption of olive oil have been connected in several studies with longevity and a reduced risk of morbidity and mortality. Lifestyle, such as regular physical activity, a healthy diet, and the existing social cohesion in Southern European countries have been recognised as candidate protective factors that may explain the Mediterranean Paradox. Along with some other characteristics of the Mediterranean diet, the use of olive oil as the main source of fat is common in Southern European countries. The benefits of consuming olive oil have been known since antiquity and were traditionally attributed to its high content in oleic acid. However, it is now well established that these effects must also be attributed to the phenolic fraction of olive oil with its anti-oxidant, anti-inflammatory and anti-microbial activities. The mechanisms of these activities are varied and probably interconnected. For some activities of olive oil phenolic compounds, the evidence is already strong enough to enable the legal use of health claims on foods. This review discusses the health effects of olive oil phenols along with the possibilities of communicating these effects on food labels.

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    • "A health claim is defined as any claim that states, suggests or implies that a relationship exists between a food category, a food or one of its constituents and health (Reg. EU 432/2012; Martín-Pelá ez et al., 2013). The European Food Safety Authority (EFSA) has approved a number of health claims for olive oil on the basis of generally accepted scientific data, e.g. the claim that ''olive oil polyphenols contribute to the protection of blood lipids from oxidative stress'' (EFSA, 2010; EFSA, 2011b). "
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    ABSTRACT: Extra virgin olive oil (EVOO) is the top commercial grade of olive oil, and its fatty acid composition and minor compounds have many documented health benefits. The European Food Safety Authority (EFSA) has recently attributed some health claims to EVOO. Although numerous studies have been carried out on its production technology and nutritional effects, little is known about the composition and quality of EVOO from the retail market. Thus, our aim was to evaluate EVOOs from the Italian market by assessing their fatty acid composition, quality indices, polyphenols, tocopherol content and antioxidant activity (ABTS method) with a view to the possible application of EFSA health claims. High variability was found for phenolic compounds and tocopherols, the levels of which were significantly higher in 100% Italian labeled oils compared with European Union blends. Consumption of the recommended daily amount of EVOO would cover about 50% of the recommended daily allowance (RDA) of tocopherols, as well as the polyphenol intake recommended by EFSA. Only 3 of the 32 samples had a phenolic content above 250 ppm. Particularly high polyphenol indices were found in the samples of Italian oils covered by Protected Designations of Origin (PDOs). In conclusion, the food industry and consumers need to pay close attention to producing and choosing the best EVOO from the nutritional viewpoint.
    Journal of Food Composition and Analysis 02/2015; 40(june 2015):154-162. DOI:10.1016/j.jfca.2014.12.012 · 2.26 Impact Factor
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    • "The Panel considered that in order for olive oil to bear the " heart-health " claim, 5 mg of hydroxytyrosol and its derivatives (e.g. oleuropein complex and tyrosol) in olive oil should be consumed daily (EFSA, 2011; Martin-Pelaez et al., 2013). "
    09/2014; 21(5):D512. DOI:10.1051/ocl/2014029
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    • "The potential beneficial effects of biophenols from olives (Olea europaea L.) has been observed in several studies, with antioxidant, anti-inflammatory and antimicrobial activities attributed to olive oil [1-3]. Although the health effects of olive oil were traditionally attributed to oleic acid, more recent knowledge has shown that the phenolic fraction plays a crucial role in the reported benefits [4]. "
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    ABSTRACT: Background The aim of the present work was to evaluate the antibacterial effect of 3,4-DHPEA-EA (methyl-4-(2-(3,4-dihydroxyphenethoxy)-2-oxoethyl)-3-formyl-2-methyl-3,4-dihydro-2H-pyran-5-carboxylate), a derivate of oleuropein, against a range of Gram-positive bacteria, including ATCC strains, food and clinical isolates. Methods The minimum inhibitory concentrations (MICs) of 3,4-DHPEA-EA were determined by the broth microdilution method and the Bioscreen C. Results 3,4-DHPEA-EA was effective against ATCC and clinical isolates of Staphylococcus aureus (MIC values between 125 and 250 μg/ml) and ATCC and clinical isolates of Staphylococcus epidermidis (MIC values between 7.81 and 62.5 μg/ml). No significant differences were observed between the two solvents (methanol and DMSO) used to dissolve 3,4-DHPEA-EA. Conclusions The results obtained could be used to develop novel therapies for the treatment of skin infections. Further studies need to be performed to elucidate the formation of 3,4-DHPEA-EA by acid hydrolysis of oleuropein in the human stomach.
    Annals of Clinical Microbiology and Antimicrobials 07/2014; 13(1):24. DOI:10.1186/1476-0711-13-24 · 1.51 Impact Factor
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