ReviewFoods (Basel, Switzerland)2022
Hydroxytyrosol in Foods: Analysis, Food Sources, EU Dietary Intake, and Potential Uses.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 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
22 citing papers in PubMed.
- Effects of Desert Olive Tree Pearls Containing High Hydroxytyrosol Concentrations on the Cognitive Functions of Middle-Aged and Older Adults.Nutrients · 2023Trial
- High-yield production of hydroxytyrosol through metabolic engineering ofSynthetic and systems biotechnology · 2026Article
- Emerging Extraction Technologies and Molecular Implications for Greek Olive Products: A Commentary.Molecules (Basel, Switzerland) · 2026Review
- Deep Frying in Extra-Virgin Olive Oil: Evaluating the Influence of the Type of Food and Breading on the Degradation of Phenolic Compounds.Journal of agricultural and food chemistry · 2026Article
- Covalent modification and liposomal delivery of hydroxytyrosol-soy protein complexes: A strategy to improve stability, functionality, and bioavailability.Food chemistry: X · 2026Article
- Antioxidant and Antimicrobial Effects of Polyphenolic Extracts from Olive Mill Vegetation Water on Wild Boar Meat Patties.Molecules (Basel, Switzerland) · 2025Article
- Novel Ingredients: Hydroxytyrosol as a Neuroprotective Agent; What Is New on the Horizon?Foods (Basel, Switzerland) · 2025Review
- Improving Olive Leaf Phenolic Extraction with Pulsed Electric Field Technology Pre-Treatment.Foods (Basel, Switzerland) · 2025Article
- Hydroxytyrosol: A Promising Therapeutic Agent for Mitigating Inflammation and Apoptosis.Pharmaceutics · 2024Review
- Anti-Inflammatory and Neuroprotective Polyphenols Derived from the European Olive Tree,International journal of molecular sciences · 2024Review
- Hydroxytyrosol isolation, comparison of synthetic routes and potential biological activities.Food science & nutrition · 2024Review
- Wine, Polyphenols, and the Matrix Effect: Is Alcohol Always the Same?International journal of molecular sciences · 2024Review
- Antioxidants Hydroxytyrosol and Thioredoxin-Mimetic Peptide CB3 Protect Irradiated Normal Tissue Cells.Antioxidants (Basel, Switzerland) · 2024Article
- Olive Oil Components as Novel Antioxidants in Neuroblastoma Treatment: Exploring the Therapeutic Potential of Oleuropein and Hydroxytyrosol.Nutrients · 2024Review
- Pharmacokinetics of Hydroxytyrosol and Its Sulfate and Glucuronide Metabolites after the Oral Administration of Table Olives to Sprague-Dawley Rats.Journal of agricultural and food chemistry · 2024Article
- The Bioactivity of a Hydroxytyrosol-Enriched Extract Originated after Direct Hydrolysis of Olive Leaves from Greek Cultivars.Molecules (Basel, Switzerland) · 2024Article
- Exploring the Use of Hydroxytyrosol and Some of Its Esters in Food-Grade Nanoemulsions: Establishing Connection between Structure and Efficiency.Antioxidants (Basel, Switzerland) · 2023Article
- Olive Oil Phenolic Compounds' Activity against Age-Associated Cognitive Decline: Clinical and Experimental Evidence.Antioxidants (Basel, Switzerland) · 2023Review
- Current Understanding of Flavonoids in Cancer Therapy and Prevention.Metabolites · 2023Review
- Oral Supplementation with Hydroxytyrosol Synthesized Using Genetically ModifiedMicroorganisms · 2023Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Hydroxytyrosol (HT) is a phenolic compound with proven biological properties present in a limited number of foods such as table olives, virgin olive oil (VOO) and wines. The present work aims to evaluate the dietary intake of HT in the European (EU) population by compiling scattered literature data on its concentration in foods. The consumption of the involved foods was estimated based on the EFSA Comprehensive European Food Consumption Database. The updated average contents of HT are as follows: 629.1, 5.2 and 2.1 µg/g for olives, olive oil and wine, respectively. The HT estimated intake in the European Union (EU) adult population falls within 0.13-6.82 mg/day/person, with table olives and wine being the main contributors. The estimated mean dietary intake of HT in EU countries is 1.97 ± 2.62 mg/day. Greece showed the highest HT intake (6.82 mg/day), while Austria presented the lowest (0.13 mg/day). Moreover, HT is an authorized novel food ingredient in the EU that can be added to different foods. Since the estimated HT intake is substantially low, the use of HT as a food ingredient seems feasible. This opens new possibilities for revalorizing waste products from olive oil and olive production which are rich HT sources.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.