From Green Technology to Functional Olive Oils: Assessing the Best Combination of Olive Tree-Related Extracts with...

Area of Science:

• Cardiovascular research
• Nutraceutical science
• Food science

Background:

• Olive tree extracts possess diverse bioactive properties.
• Phenolic compounds and triterpenic acids are key components influencing health benefits.
• Understanding synergistic effects is crucial for developing effective functional products.

Purpose of the Study:

• To evaluate the in vitro bioactive properties of olive tree extracts and their combinations.
• To identify optimal combinations for cardioprotective functional products and nutraceuticals.
• To assess antioxidant, vasoactive, anti-inflammatory, and antithrombotic capacities.

Main Methods:

• Tested six phenolic extracts (Ps) and three triterpenic acid solutions (Ts) alone and in combination.
• Evaluated antioxidant, vasoactive, anti-inflammatory, and antithrombotic effects in vitro.
• Assessed extracts at nutritional and nutraceutical doses.

Main Results:

• A combination of phenolic extracts rich in 3,4-dihydroxyphenylglycol, hydroxytyrosol, and oleuropein demonstrated the most favorable in vitro bioactive profile.
• This combination exhibited significant antioxidant, vasoactive, anti-inflammatory, and antithrombotic effects.
• A potential synergistic effect was observed among different olive components, enhancing overall cardioprotective properties.

Conclusions:

• The combination of specific phenolic extracts from olive trees holds significant potential for developing cardioprotective functional foods and nutraceuticals.
• Synergistic interactions between olive components can enhance their therapeutic efficacy.
• Further research into these synergistic effects can lead to novel health-promoting products.