The bioavailability of olive oil phenolic compounds and their bioactive effects in humans

Abstract

Abstract Olive oil is a functional food which besides a high level of monounsaturated fatty acid contains multiple minor components with biological properties. The most well-known minor olive oil components are the phenolic compounds mainly present in virgin olive oil. Phenolic compounds from olive oil are bioavailable in humans in a direct dose-dependent manner with their content in the olive oil administered. Phenolic compounds from olive oil are present in biological fluids mainly as conjugates. In human randomized controlled trials, olive oils rich in phenolic compounds have shown to protect against oxidative damage and inflammation and to improve the quantity of cholesterol transported by high-density lipoprotein and also the lipoprotein quality. Here, we summarize the state-of-the-art of the up-to-date body of knowledge concerning the bioavailability of phenolic compounds from olive oil and their bioactive effects in humans.