Abstract
Extra virgin olive oil (EVOO) is a lipid food, which constitutes a pillar of the Mediterranean diet. A high number of scientific data have demonstrated that it exerts a variety of beneficial effects on human health due to its peculiar chemical composition including fatty acids (98–99%) and other active compounds even if found in a very low percentage (1–2%). Among them, minor polar compounds (MCPs), represented mainly by phenolic compounds, are relevant for their healthy properties, as stated by the European Food Safety Authority’s (EFSA) claims. In this paper, we described the results obtained from a pilot in vivo study, focused for the first time on the evaluation of the possible beneficial effects of two EVOOs on chronic kidney disease (CKD) patients after the consumption of 40 mL per day for 9 weeks. The selected EVOOs, traced in the production chain, and characterized by High-Performance Liquid Chromatography (HPLC-DAD-MS) analysis, resulted rich in MCPs and satisfied the EFSA’s claim for their content of hydroxytyrosol and derivatives. The results obtained by this in vivo study appear to highlight the potential beneficial role in CKD patients of these EVOOs and are promising for future studies.
Highlights
Extra virgin olive oil (EVOO) is a food with unique organoleptic and pharmacological properties obtained by physical pressing of the drupes of Olea europaea L., a tree whose origin dates to the Paleolithic age
The study was first focused on the chemical characterization of seven EVOOs derived from organic cultivation from Frantoio, Leccino, Moraiolo (Tuscany, Italy), and Intosso (Abruzzo, Italy) olive varieties
Tuscan blend (TB) was a blend of three cultivars in equal parts (v/v): Frantoio, Leccino, and Moraiolo, in accordance to the Chianti (Tuscany) disciplinary; Tuscan and Abruzzo blend (TAB) was a blend of Leccino
Summary
Extra virgin olive oil (EVOO) is a food with unique organoleptic and pharmacological properties obtained by physical pressing of the drupes of Olea europaea L., a tree whose origin dates to the Paleolithic age. EVOO is a pillar of the Mediterranean diet, a dietary regimen traditional of the Mediterranean area responsible for the high longevity of the inhabitants and a low incidence of age-related diseases [1,2]. Extensive scientific research has demonstrated that daily consumption of EVOO is associated with numerous health benefits and a low-risk onset of chronic-degenerative non-communicable diseases (CDNCDs) [3]. Molecules 2020, 25, 4757; doi:10.3390/molecules25204757 www.mdpi.com/journal/molecules neurological and cardiovascular diseases were reported [4,5,6,7]. These multiple beneficial effects are related to the presence of many active compounds found in EVOO responsible for its aroma, color, bitterness, and pungency. The qualitative and quantitative profile of these compounds depends on the place of cultivation, pedoclimatic conditions, variety and maturation stage of olives, and management practices to produce EVOO [8].
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