Hydroxytyrosol is recognized as the most potent and efficient antioxidant known and is abundant in olives.
It is a plant-derived phenolic compound, recognized for its potent antioxidant capabilities alongside a spectrum of pharmacological benefits, including anti-inflammatory, anti-bacterial and anti-viral properties.
It is chemically described as an ortho-diphenol, with the presence of an additional OH group in its benzene ring and with a very low molecular weight.
The beneficial effects of hydroxytyrosol have been extensively investigated during the last years, so that many researchers of pharmaceutical and food industry have been focused on the use of this compound. Examples include, but are not limited to, dampening of chronic, low-grade inflammation, augmentation of vascular tone, endothelium function, maintenance of intestinal eubiosis, cardioprotection, glycemic control, skin care and protection, joint health, eye care and many more.
In fact, the European Commission approved an “anti-atherosclerosis” health claim for the olive polyphenols, stating that “they contribute to the protection of blood lipids from oxidative stress”. This approval was preceded by a positive opinion from the European Food Safety Authority Committee of Experts (EFSA).
Atherosclerosis is a major cause of stroke in humans, is a chronic inflammatory disease that is characterized by intimal plaques and cholesterol accumulation in the arterial walls. Oxidative stress, produced by the imbalance between reactive oxygen and/or nitrogen species’ formation and the antioxidant defense system, is the main cause of stroke damage. NO (nitric oxide) is a free radical, which acts as a neuromodulator in the central nervous system, being involved in the maintenance of the vascular tone and brain microcirculation, neurotransmission, and epigenetic regulation. Hydroxytyrosol is a well-known antioxidant and a modulator of NO production.
