Health-promoting properties of oleocanthal and oleacein: Two secoiridoids from extra-virgin olive oil
Lozano-Castellón J, López-Yerena A, Rinaldi de Alvarenga JF, Romero del Castillo-Alba J, Vallverdú-Queralt A, Escribano-Ferrer E, Lamuela-Raventós RM · Critical Reviews in Food Science and Nutrition · 2019 August 19
DOI 10.1080/10408398.2019.1650715
Objective
To investigate the bioavailability of extra virgin olive oil (EVOO) polyphenols, specifically oleocanthal (OLC) and oleacein (OLE), and explore evidence for their beneficial effects through pre-clinical and clinical studies.
Conclusions
The review emphasizes the need for future research to elucidate the bioavailability of oleocanthal (OLC) and oleacein (OLE), highlighting the impact of agronomic and processing factors on their presence in extra virgin olive oil (EVOO), and discusses their bioactivity and health-promoting properties.
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