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Oleocanthal - Characterization, production, safety, functionality and in vivo evidences
1Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, Av. Sanchez Pizjuan s/n, 41009 Seville, Spain.
Food Chemistry
|June 5, 2023
Summary
Oleocanthal, a natural compound from olive oil, is a potent antioxidant. This review covers its properties, sources, and potential health benefits supported by scientific studies.
Area of Science:
- Food Chemistry
- Natural Products
- Pharmacology
Background:
- Oleocanthal (OC) is a natural phenolic compound found in Olea europaea L. (Oleoaceae), particularly extra virgin olive oil (EVOO).
- It is classified as a monophenolic secoiridoid and recognized for its antioxidant properties.
- OC is present in various plant-based foods, contributing to their health-promoting profile.
Purpose of the Study:
- To review the identity and characteristics of oleocanthal.
- To discuss methods of obtaining oleocanthal, including natural isolation and chemical synthesis.
- To summarize research on oleocanthal's use as a food component, its bioavailability, safety, and potential health benefits.
Main Methods:
- Literature review of scientific studies on oleocanthal.
- Analysis of chemical structure and properties.
- Compilation of data from in vitro, in vivo animal, and human studies.
Main Results:
- Oleocanthal's chemical structure and natural occurrence in olive oil are detailed.
- Information on isolation and synthesis pathways is presented.
- Evidence from various studies on its bioavailability, safety, and potential therapeutic effects is discussed.
Conclusions:
- Oleocanthal is a significant natural antioxidant with diverse potential health applications.
- Further research is warranted to fully elucidate its benefits and mechanisms of action.
- Its presence in EVOO highlights the health value of olive oil consumption.
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