Extra-virgin olive oil is regarded as functional food since epidemiological studies and multidisciplinary research have reported convincing evidence that its intake affects beneficially one or more target functions in the body, improves health, and reduces the risk of disease. Its health properties have been related to the major and minor fractions of extra-virgin olive oil. Among olive oil chemical composition, the phenolic fraction has received considerable attention due to its bioactivity in different chronic diseases. The bioactivity of the phenolic compounds could be related to different properties such as antioxidant and anti-inflammatory, although the molecular mechanism of these compounds in relation to many diseases could have different cellular targets. The aim of this review is focused on the extra-virgin olive oil phenolic fraction with particular emphasis on (a) biosynthesis, chemical structure, and influence factors on the final extra-virgin olive oil phenolic composition; (b) structure–antioxidant activity relationships and other molecular mechanisms in relation to many diseases; (c) bioavailability and controlled delivery strategies; (d) alternative sources of olive biophenols. To achieve this goal, a comprehensive review was developed, with particular emphasis on in vitro and in vivo assays as well as clinical trials. This report provides an overview of extra-virgin olive oil phenolic compounds as a tool for functional food, nutraceutical, and pharmaceutical applications.

中文翻译：

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特级初榨橄榄油酚类化合物的结构-生物活性关系：健康特性和生物利用度。


特级初榨橄榄油被认为是功能性食品，因为流行病学研究和多学科研究报告了令人信服的证据，表明其摄入有益于体内的一种或多种目标功能，改善健康并降低疾病风险。其健康特性与特级初榨橄榄油的主要和次要成分有关。在橄榄油的化学成分中，酚类部分由于其在不同慢性疾病中的生物活性而受到广泛关注。酚类化合物的生物活性可能与抗氧化和抗炎等不同特性有关，尽管这些化合物与许多疾病相关的分子机制可能有不同的细胞靶点。本综述的目的集中在特级初榨橄榄油酚类部分，特别强调（a）生物合成、化学结构以及对最终特级初榨橄榄油酚类成分的影响因素； (b) 结构-抗氧化活性关系以及与许多疾病相关的其他分子机制； (c) 生物利用度和控制递送策略； (d) 橄榄生物酚的替代来源。为了实现这一目标，进行了全面的审查，特别强调体外和体内测定以及临床试验。本报告概述了特级初榨橄榄油酚类化合物作为功能性食品、营养保健品和制药应用的工具。