Cicerale, S.; Lucas, L.; Keast, R. Biological Activities of Phenolic Compounds Present in Virgin Olive Oil. Int. J. Mol. Sci. 2010, 11, 458-479.
Abstract
The Mediterranean diet is associated with a lower incidence of atherosclerosis, cardiovascular disease, neurodegenerative diseases and certain types of cancer. The apparent health benefits have been partially ascribed to the dietary consumption of virgin olive oil by Mediterranean populations. Much research has focused on the biologically active phenolic compounds naturally present in virgin olive oils to aid in explaining reduced mortality and morbidity experienced by people consuming a traditional Mediterranean diet. Studies (human, animal, in vivo and in vitro) have demonstrated that olive oil phenolic compounds have positive effects on certain physiological parameters, such as plasma lipoproteins, oxidative damage, inflammatory markers, platelet and cellular function, antimicrobial activity and bone health. This paper summarizes current knowledge on the bioavailability and biological activities of olive oil phenolic compounds.
Conclusions
In conclusion, olive oil phenolic compounds are highly bioavailable in humans. The high bioavailability of such compounds lends support to evidence that these phenolic components exert beneficial effects on health. Although, the beneficial health effects of virgin olive oil ingestion are well known, it is only recent that that the biological properties of olive oil phenolic compounds have been investigated. In experimental studies (in vivo and in vitro), olive oil phenolic compounds have been shown to beneficially alter lipid composition, platelet and cellular function, microbial activity and bone formation, as well as reduce oxidative damage and inflammation. The modes of action detailed in the paper, may explain the low rate of diet-related diseases amongst populations residing in the Mediterranean region. For example, the anti-atherogenic effects associated with the ingestion of virgin olive oil may explain the low rate of cardiovascular disease in Mediterranean populations. Since DNA oxidative damage is a mechanism underlying cancer development, the protective effects of olive oil phenolic compounds may explain some of the differences in cancer incidence between Mediterranean populations and other populations in the world. The anti-inflammatory effects that arise from the ingestion of olive oil phenolic compounds have been shown to provide protection against diseases marked by an inflammatory component. This may, along with other modes of action, partly explain the low rate of CVD mortality and certain types of cancer in populations residing in the Mediterranean. Olive oil phenolic compounds may also be useful in the treatment of some infectious diseases. Finally, although more studies are required, findings demonstrating the beneficial effects of olive oil phenolics in relation to bone health, may aid in partly explaining the low incidence of osteoporosis in populations residing in the Mediterranean area. These biological properties may have a significant impact on population health through the reduction in incidence of chronic degenerative disease development.
Abbreviations:
ADDL beta-amyloid oligomers
CHD coronary heart disease
COX-1 cyclooxygenase-1
COX-2 cyclooxygenase-2
CRP C-reactive protein
CVD cardiovascular disease
DNA deoxyribonucleic acid
FVII factor VII
g gram
GSSG glutathionedissulfide
GSH reduced glutathione
GSH-Px glutathione peroxidise
HDL-C high density lipoprotein cholesterol
IL-6 interleukin-6
LDL low density lipoprotein
LDL-C low density lipoprotein cholesterol
LPO lipid peroxidation
LTB4 leukotriene B4
MUFA monounsaturated fatty acid
μM micromolar
μg microgram
oxLDL low density lipoprotein oxidation
8-oxo-dg 8-oxo-2’-deoxyguanosine
PAI-1 plasminogen activator inhibitor-1
ROS reactive oxygen species
sICAM-1 soluble intercellular molecules
sVCAM-1 soluble vascular adhesion molecules
Tau microtubule-associated protein
TC total cholesterol
TG triglyceride
TXB2 thromboxane B2
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