Chapter 9: Human Health and the Consumption of Fat-associated Compounds: Tyrosol, Hydroxytyrosol, Oleuropein, Oleacein, and Oleocanthal

The major phenolic compounds found in extra virgin olive oil (EVOO), tyrosol, hydroxytyrosol, oleuropein, oleocanthal, and oleacein, belong to the secoiridoid group. The phenolic content of EVOO depends on the characteristics of the olive fruit and the biotransformations that take place during oil production. It can also be altered by cooking processes, which may affect compound bioavailability or generate toxic compounds. Due to their low bioaccessibility and bioavailability, secoiridoids (SEC) are highly metabolized before being distributed to target tissues. The health benefits of SEC include neuroprotection and prevention of cardiovascular diseases among others, although human data on these effects are scarce and most of the evidence is based on in vitro and animal studies. New approaches have been developed in recent years to optimize the beneficial properties of SEC, based on their incorporation into pharmaceutical formulations that improve their stability in vivo. This chapter summarizes the metabolism of SEC in olive fruit, the variables that affect their content in EVOO, and the influence of different cooking techniques on the phenolic profile of EVOO. Also discussed are the metabolism of SEC in vivo and their health effects.