Chapter 100 - Olive (Olea europaea L.) Seeds, From Chemistry to Health Benefits

Abstract

This chapter provides an overview of the chemical composition and health applications of the olive oil obtained from olive seeds, regardless of any differences in variety, origin, and methods of extraction and analysis. Triacylglycerols (TAG) are the major component of olive oil. The fatty acid composition of triacylglycerols includes oleic acid, which is present in much higher concentrations than the other well-known fatty acids, such as linoleic, palmitic, and stearic acid. Other minor components are important in terms of health applications. These include esters of fatty acids, aliphatic alcohols, terpenes, hydrocarbons, sterols, and phenolic compounds. Different types of alcohols are present in olive oil, including aliphatic and terpene alcohols. Aliphatic alcohols are a fraction mainly composed of long-chain saturated alcohols. Olive oil can be rich in phenolic compounds. Phenolic acids were the first group of phenolic compounds identified in virgin olive oil. The aromatic acids comprise benzoic acid, p-hydroxybenzoic acid, protocatechuic acid, gallic acid, vanillic acid, and syringic acid. In biological systems, free radical reactions are associated with aging, cancer, cardiovascular disease, optical disease, and neurodegenerative disease. Antioxidants are used to prevent such reactions and are therefore supporting health. Olive oil influences positively cardiovascular disease, immune function, and gastrointestinal (GI) disease. Olive oil improves the curing of mortal diseases like cancer and liver disease. Dietary use of olive oil is therefore helpful in maintaining good health.