Abstract
The Mediterranean diet includes virgin olive oil (VOO) as the main fat and olives as snacks. In addition to providing nutritional and organoleptic properties, VOO and the fruits (olives) contain an extensive number of bioactive compounds, mainly phenolic compounds, which are considered to be powerful antioxidants. Furthermore, olive byproducts, such as olive leaves, olive pomace, and olive mill wastewater, considered also as rich sources of phenolic compounds, are now valorized due to being mainly applied in the pharmaceutical and nutraceutical industries. The digestive system must physically and chemically break down these ingested olive-related products to release their phenolic compounds, which will be further metabolized to be used by the human organism. The first purpose of this review is to provide an overview of the current status of in-vitro static digestion models for olive-related products. In this sense, the in-vitro gastrointestinal digestion methods are widely used with the following aims: (i) to study how phenolic compounds are released from their matrices and to identify structural changes of phenolic compounds after the digestion of olive fruits and oils and (ii) to support the functional value of olive leaves and byproducts generated in the olive industry by assessing their health properties before and after the gastrointestinal process. The second purpose of this review is to survey and discuss all the results available to date.
Highlights
Antioxidant properties were strongly related to TPC in oil extracts, no relationships were found in the bioaccessible fraction after the digestive process, suggesting that after digestion, compounds other than phenolic compounds could be responsible for antioxidant activity
From the results presented above, it can be concluded that following the in-vitro simulation of gastrointestinal digestion” (SGD), relatively high bioaccessibility values could be observed
The results suggest good bioavailability of the antioxidant properties of oils, which were maintained after digestion and absorption [17]
Summary
Consumers are taking greater responsibility for their own health, and they are increasingly focusing upon their diet to improve it. Phenolic compounds are mainly responsible for their antioxidant capacity (AC) [10], and they have been gaining special interest because many studies have shown their strong biological effects—anti-inflammatory, anti-cancer, anti-atherogenic, and hypoglycemic; they are able to prevent coronary and degenerative processes [17,33,43] Among this phenolic group, Ty, HTy, oleuropein (Ole), oleocanthal, and flavonoids stand out due to their anti-inflammatory and anti-teratogenic activity and by improving the lipid profile, reducing oxidative stress, activating inflammatory cells, and generally protecting against oxidative damage [17,33,46]. In Borges et al [17], absorption was calculated as the percentage absorbed in the basal chamber of the initial quantity in the apical chamber
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