ReviewAntioxidants (Basel, Switzerland)2021
Strategies to Broaden the Applications of Olive Biophenols Oleuropein and Hydroxytyrosol in Food Products.
Review in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
19 citing papers in PubMed.
- Positive postprandial glycaemic and appetite-related effects of wheat breads enriched with either α-cyclodextrin or hydroxytyrosol/α-cyclodextrin inclusion complex.European journal of nutrition · 2022Trial
- Hydroxytyrosol as a Multitarget Neuroprotective Agent: Molecular Mechanisms, Pharmacokinetics and Therapeutic Potential in Neurodegenerative Diseases.Molecules (Basel, Switzerland) · 2026Review
- Recovery of Hydroxytyrosol from Olive Pomace: Extraction, Purification, Bioactivity, and Bioavailability.Foods (Basel, Switzerland) · 2026Review
- Microwave-Assisted Rapid Extraction of Oleuropein from Olive Leaf By-Product and Processing into Oleuropein@Zeolite Nanohybrids for Antioxidant Food Applications (Fortified Salt and Active Gelatin Films).Molecules (Basel, Switzerland) · 2026Article
- Polyphenol-Microbiota Interactions in Atherosclerosis: The Role of Hydroxytyrosol and Tyrosol in Modulating Inflammation and Oxidative Stress.Nutrients · 2025Review
- Extension of the Shelf Life of Sliced Sponge Cake Through a Combination of Modified Atmosphere and Active Packaging with Hydroxytyrosol and Eugenol.Foods (Basel, Switzerland) · 2025Article
- Olive leaf extract as a natural antioxidant and antimicrobial additive in biodegradable PLA film and its potential utilization in active packaging.RSC advances · 2025Article
- Novel Ingredients: Hydroxytyrosol as a Neuroprotective Agent; What Is New on the Horizon?Foods (Basel, Switzerland) · 2025Review
- Green-synthesized selenium-hydroxytyrosol nanocomposites attenuate hepatocellular carcinoma in rats by modulating oxidative stress, inflammation, and apoptosis.Naunyn-Schmiedeberg's archives of pharmacology · 2025Article
- Hydroxytyrosyl Eicosapentaenoate as a Potential Antioxidant for Omega-3 Fatty Acids: Improved Synthesis and Comparative Evaluation with Other Natural Antioxidants.Biomolecules · 2025Article
- Hydroxytyrosol: A Promising Therapeutic Agent for Mitigating Inflammation and Apoptosis.Pharmaceutics · 2024Review
- Positive contribution of hydroxytyrosol-enriched wheat bread to HbAEuropean journal of nutrition · 2023Article
- Hydroxytyrosol and Arginine as Antioxidant, Anti-Inflammatory and Immunostimulant Dietary Supplements for COVID-19 and Long COVID.Foods (Basel, Switzerland) · 2023Review
- Green Extraction of Antioxidant Compounds from Olive Tree Leaves Based on Natural Deep Eutectic Solvents.Antioxidants (Basel, Switzerland) · 2023Article
- Review
- Nanoscale Technologies in the Fight against COVID-19: From Innovative Nanomaterials to Computer-Aided Discovery of Potential Antiviral Plant-Derived Drugs.Biomolecules · 2022Review
- Review
- Efficient 2-Step Enzymatic Cascade for the Bioconversion of Oleuropein into Hydroxytyrosol.Antioxidants (Basel, Switzerland) · 2022Article
- Synthesis of Tyrosol and Hydroxytyrosol Glycofuranosides and Their Biochemical and Biological Activities in Cell-Free and Cellular Assays.Molecules (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Oleuropein (OLE) and hydroxytyrosol (HT) are olive-derived phenols recognised as health-promoting agents with antioxidant, anti-inflammatory, cardioprotective, antifungal, antimicrobial, and antitumor activities, providing a wide range of applications as functional food ingredients. HT is Generally Recognised as Safe (GRAS) by the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA), whereas OLE is included in EFSA daily consumptions recommendations, albeit there is no official GRAS status for its pure form. Their application in food, however, may be hindered by challenges such as degradation caused by processing conditions and undesired sensorial properties (e.g., the astringency of OLE). Among the strategies to overcome such setbacks, the encapsulation in delivery systems and the covalent and non-covalent complexation are highlighted in this review. Additionally, the synthesis of OLE and HT derivatives are studied to improve their applicability. All in all, more research needs however to be carried out to investigate the impact of these approaches on the sensory properties of the final food product and its percussions at the gastrointestinal level, as well as on bioactivity. At last limitations of these approaches at a scale of the food industry must also be considered.
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Registered trials
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