Virgin olive oil, a staple food for the people living in the Mediterranean countries, is extracted from the olives by gentle physical methods, the result of which is a genuine fruit juice endowed with a characteristic aroma and bioactive ingredients. There are many references to its use in the history literature and also in the mythology of the people of this area.
Live oil has been used for thousands of years in the countries surrounding the Mediterranean Sea. The aim of this review was to assess the main properties of HT for human health with emphasis on those related to the possible prevention and/or treatment of non-communicable diseases. Many properties, besides its antioxidant capacity, have been attributed to this polyphenol. The beneficial effects of HT have been studied in humans, as well as cellular and animal models, mostly in relation to consumption of EVOO. It has been demonstrated that HT consumption is safe even at high doses, and that is not genotoxic or mutagenic in vitro.
OLIVE AND THYME POSTMATES FREE
When consumed, EVOO's phenolic compounds are hydrolyzed in the stomach and intestine, increasing levels of free HT which is then absorbed in the small intestine, forming phase II metabolites. The phenolic content of olive oil varies between 100 and 600 mg/kg, due to multiple factors (place of cultivation, climate, variety of the olive and level of ripening at the time of harvest), with HT and its derivatives providing half of that content. It has a potent antioxidant effect related to hydrogen donation, and the ability to improve radical stability.
Hydroxytyrosol (HT) ((3,4-Dihydroxyphenyl)ethanol) is a polyphenol mainly present in extra virgin olive oil (EVOO) but also in red wine.
0 kommentar(er)
