Title:Hydroxytyrosol, a Phenyl Ethyl Alcohol with Health Effects
Volume: 21
Issue: 4
Author(s): Jovana Cvorovic, Lovro Ziberna, Federica Tramer, Sabina Passamonti, Maria Daglia, Seyed F. Nabavi, Eduardo Sobarzo-Sanchez and Seyed M. Nabavi
Affiliation:
Keywords:
Antioxidant, cardioprotective, hydroxytyrosol, olive oil, polyphenols.
Abstract: Olive oil is one of the most common and important cooking oils is obtained from olive fruits. It is
known as the main source of bioactive phenyl ethyl alcohol, hydroxytyrosol. Hydroxytyrosol and its derivatives
representing half of the polyphenols occurring in olive oil and are responsible for the nutraceutical properties and
pharmacological effects of olive oil. Hydroxytyrosol is easily absorbed and it has a good bioavailability. In addition,
hydroxytyrosol has negligible adverse effects and therefore, much attention has been paid to this compound
as one of the most important polyphenols. Up to now, several scientific reports demonstrated a wide range of
pharmacological effects about hydroxytyrosol. Therefore, the present study aimed to critically review the available
knowledge about health-promotion effects of hydroxytyrosol and its chemistry, bioavailability, pharmacokinetics
and toxicity.
