Health-promoting properties of oleocanthal and oleacein: Two secoiridoids from extra-virgin olive oil

Abstract

Extra virgin olive oil (EVOO) polyphenols, including the secoiridoids oleocanthal (OLC) and oleacein (OLE), are attracting attention because of their beneficial effects on health. Data on OLC and OLE bioavailability are scarce, as most research on EVOO polyphenols has concentrated on hydroxytyrosol, tyrosol, and oleuropein. Consequently, relevant goals for future research are the elucidation of OLC and OLE bioavailability and finding evidence for their beneficial effects through pre-clinical and clinical studies. The aim of this review is to shed light on OLC and OLE, focusing on their precursors in the olive fruit and the impact of agronomic and processing factors on their presence in EVOO. Also discussed are their bioavailability and absorption, and finally, their bioactivity and health-promoting properties.

Keywords:

• Mediterranean diet
• food processing
• metabolism
• bioavailability
• bioactivity
• polyphenols
• synergism

Acknowledgments

We would like to acknowledge AGL2016-75329-R and the Instituto de Salud Carlos III, ISCIII (CIBEROBN) from the Ministerio de Ciencia, Innovación y Universidades (AEI/FEDER, UE) and Generalitat de Catalunya (GC) 2017 SGR196. ALY wish to thank the National Council for Science and Technology (CONACYT) of Mexico for the doctoral scholarship. JLC thanks the Ministry of Science Innovation and Universities for the FPI contract. JFRA is grateful to the Science without Borders program for the predoctoral scholarship from Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) – Brazil [233576/2014-2]. AVQ thanks the Ministry of Science Innovation and Universities for the Ramon y Cajal contract.