Chapter 143 - Antioxidant Effect of Hydroxytyrosol, a Polyphenol from Olive Oil by Scavenging Reactive Oxygen Species Produced by Human Neutrophils

Abstract

The beneficial effects of the Mediterranean diet on human health, particularly in the prevention of cardiovascular diseases, inflammatory diseases, and some cancers, is widely recognized. This diet is characterized by a high intake of virgin olive oil, which is rich in phenolic products, which have a strong antioxidant activity. Hydroxytyrosol, the most active olive oil polyphenol scavenges reactive oxygen species (ROS) produced by neutrophils and other phagocytes, which are involved in induction of many diseases. In addition to hydroxytyrosol, other olive oil compounds such as oleuropein, tyrosol, squalene, oleic acid, and tocopherols also have antioxidant activities. The beneficial effect of antioxidant uptake on health is well demonstrated. Dietary intake of olive oil polyphenols may lower the risk of ROS-mediated diseases and explain the beneficial effect of the Mediterranean diet on human health.