Therapeutic importance of chemical compounds in extra virgin olive oil and their relationship to biological indicators: A narrative review and literature update. (April 2023)

• Record Type: Journal Article
• Authors: Farhan, Nesrain; Al-Maleki, Anis Rageh; Sarih, Norazilawati Muhamad; Yahya, Rosiyah; Shebl, Magdy
• Is Part Of: Food bioscience. Volume 52(2023)
• Publication Date: 2023-04
• Subjects: Extra virgin olive oil -- Therapeutic benefits -- Biological indicators -- Phenolic and polyphenols; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2023.102372
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: Extra Virgin Olive Oil (EVOO) symbolises the prominently cherished Mediterranean food. It is typically a lipidic source within the cookery of the Mediterranean nations, and its intake has been correlated to decreased illness and reduced disease progressions. This review attempts to summarise the empirical evidence concerning the state-of-the-art and illuminate the most crucial point of view concerning future research needs on the prospective therapeutic benefits of EVOO potential health benefits and bioavailability. Therefore, Web of Science, Scopus, and other Databases were queried using some predefined criteria. The literature search was limited to studies published from 2007 to 2022. Subsequently, fifty-three (53) studies were chosen and analysed. These studies present EVOOs analyses and their potential health benefits and bioavailability. Results revealed that fifteen (15) studies (28.3%) have some evaluation concerning the benefits of phenolic compounds. Anti-inflammatory potentials of EVOO were reported by 9.4% of the reviewed articles. Antioxidant-related analysis, Secoiridoids, and Fatty acids constituted 5.7%, respectively. These were followed by antimicrobial activity/antibacterial, polyphenols, healing of human intestinal infection, functional ingredients extraction to develop an essential food blend, and analysis of dynamics and membrane composition, which constituted 3.8%, respectively. The remaining descriptive faces constituted 2% of the reviewed literature. Results further revealed that despite the vast established literature concerning the therapeutic importance of chemical compounds found in extra virgin olive oil and their relationship to biological indicators, there is still a need for further evaluations of the less-reported aspects of EVOO's health benefits. Therefore, the current and future reviews have to be analysed within the context of existing state-of-the-art knowledge concerning EVOO's therapeutic benefits to human health and regular standard application of accepted field, laboratory, milling and storage standards in the literature.