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Olive Oil Phenolic Compounds as Antioxidants in Functional Foods: Description, Sources and Stability

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Lipid Oxidation in Food and Biological Systems

Abstract

A key component of the Mediterranean diet is virgin olive oil (VOO) which has been recommended in the prevention and protection against cardiovascular diseases, different types of cancer, type 2 diabetes melittus, obesity and metabolic syndrome. VOO presents a unique chemical composition comprising a high monosaturated fatty acid content and valuable minor components like phytosterols, vitamin E and polyphenols. The presence of a relatively high amount of polyphenols gives to this oil an advantage when compared to other common edible oils. Emerging evidence have shown that these health promoting properties are not only due to their free radical scavenging capacity, but also to their ability to down-regulate inflammatory mediators and to affect the expression of genes involved in pathogenesis of many diseases. Due to the great bioprotective capacity shown by olive oil phenolic compounds, these have become desirable for the development of functional foods. Thus, the search for effective and accessible alternative sources of these compounds as well as the understanding of their antioxidant activity and stability in food matrices has become a critical issue and the object of several studies.

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Acknowledgements

This work has been supported by FCT/MCTES (UIDB/QUI/50006/2020 and PHENOLIVA–PTDC/OCE-ETA/32492/2017–POCI-01-0145-FEDER-032492).

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  1. REQUIMTE-LAQV, Chemistry and Biochemistry Department, Faculty of Sciences, University of Porto, Porto, Portugal

    Marlene Costa & Fátima Paiva-Martins

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  1. Marlene Costa
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  2. Fátima Paiva-Martins
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Correspondence to Fátima Paiva-Martins .

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  1. Facultad de Química, Dpto Química Física, Universidad de Vigo, Vigo, Spain

    Carlos Bravo-Diaz

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Costa, M., Paiva-Martins, F. (2022). Olive Oil Phenolic Compounds as Antioxidants in Functional Foods: Description, Sources and Stability. In: Bravo-Diaz, C. (eds) Lipid Oxidation in Food and Biological Systems. Springer, Cham. https://doi.org/10.1007/978-3-030-87222-9_19

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