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Bioactive Olive Oil Polyphenols in the Promotion of Health

N. B. Ray,Kyle D. Hilsabeck,T. Karagiannis,D. McCord

Published 2019 in The Role of Functional Food Security in Global Health

ABSTRACT

Abstract Although olive oil polyphenols are minor components of olive oil, they contribute substantially to the numerous health benefits of olive oil including against cancer, diabetes, osteoporosis, cardiovascular, and neurodegenerative disease. Studies describing these effects including some mechanisms of action are summarized, as well as details about clinical trials related to promising polyphenols. The powerful antioxidants, hydroxytyrosol and oleuropein, are the focus of this chapter and have been the focus of various health-related studies on olive oil polyphenols that have reported antiinflammatory effects, and other health benefits including enhanced wound healing, and increased digestive and respiratory health. Many of the studies selected for this synopsis involve bioactivities of orally administered olive oil polyphenols to provide further support for the identification of olive oil as a functional food. We propose that more clinical trials are needed to further emphasize the importance of incorporating olive oil or polyphenol supplements into a healthy diet.

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