Olive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat

Olive (<i>Olea europaea</i>) is one of the most extensive crops in the Mediterranean countries, and an important source of extra distinctive compounds that has been widely tested due to its known health benefits. Olive derivatives, such as extra virgin olive oil (EVOO) and olive leaves a...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Lorena Martínez-Zamora, Rocío Peñalver, Gaspar Ros, Gema Nieto
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>Olea europaea</i> functional antioxidant antimicrobial anti-inflammatory meat Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/ddac93a62f9a4a5f9d653fc3e0c09f69
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:ddac93a62f9a4a5f9d653fc3e0c09f69
record_format	dspace
spelling	oai:doaj.org-article:ddac93a62f9a4a5f9d653fc3e0c09f692021-11-25T17:33:25ZOlive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat10.3390/foods101126112304-8158https://doaj.org/article/ddac93a62f9a4a5f9d653fc3e0c09f692021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2611https://doaj.org/toc/2304-8158Olive (<i>Olea europaea</i>) is one of the most extensive crops in the Mediterranean countries, and an important source of extra distinctive compounds that has been widely tested due to its known health benefits. Olive derivatives, such as extra virgin olive oil (EVOO) and olive leaves are rich in antioxidant compounds such as hydroxytyrosol (HXT) and oleuropein and oleic acid, as main monounsaturated fatty acid. Because of HXT molecular structure, its regular consumption reports important beneficial properties such as anti-inflammatory, antimicrobial, antioxidant, and anticancer. As a matter of fact, its antioxidant and antimicrobial effects made this compound a good preservative agent against meat deterioration and spoilage, capable of replacing some synthetic additives whose continued and regular consumption may negatively affect the human health. On the contrary side, this extract has an unpleasant odor and flavor, so a synthetic source of HXT could also be used to improve the sensory quality of the meat products. In this sense, this review exposes the health benefits provided by the consumption of EVOO and HXT, and the newest research about its application on meat, together new trends about its use as functional ingredient in meat and meat products.Lorena Martínez-ZamoraRocío PeñalverGaspar RosGema NietoMDPI AGarticle<i>Olea europaea</i>functionalantioxidantantimicrobialanti-inflammatorymeatChemical technologyTP1-1185ENFoods, Vol 10, Iss 2611, p 2611 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<i>Olea europaea</i> functional antioxidant antimicrobial anti-inflammatory meat Chemical technology TP1-1185
spellingShingle	<i>Olea europaea</i> functional antioxidant antimicrobial anti-inflammatory meat Chemical technology TP1-1185 Lorena Martínez-Zamora Rocío Peñalver Gaspar Ros Gema Nieto Olive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat
description	Olive (<i>Olea europaea</i>) is one of the most extensive crops in the Mediterranean countries, and an important source of extra distinctive compounds that has been widely tested due to its known health benefits. Olive derivatives, such as extra virgin olive oil (EVOO) and olive leaves are rich in antioxidant compounds such as hydroxytyrosol (HXT) and oleuropein and oleic acid, as main monounsaturated fatty acid. Because of HXT molecular structure, its regular consumption reports important beneficial properties such as anti-inflammatory, antimicrobial, antioxidant, and anticancer. As a matter of fact, its antioxidant and antimicrobial effects made this compound a good preservative agent against meat deterioration and spoilage, capable of replacing some synthetic additives whose continued and regular consumption may negatively affect the human health. On the contrary side, this extract has an unpleasant odor and flavor, so a synthetic source of HXT could also be used to improve the sensory quality of the meat products. In this sense, this review exposes the health benefits provided by the consumption of EVOO and HXT, and the newest research about its application on meat, together new trends about its use as functional ingredient in meat and meat products.
format	article
author	Lorena Martínez-Zamora Rocío Peñalver Gaspar Ros Gema Nieto
author_facet	Lorena Martínez-Zamora Rocío Peñalver Gaspar Ros Gema Nieto
author_sort	Lorena Martínez-Zamora
title	Olive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat
title_short	Olive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat
title_full	Olive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat
title_fullStr	Olive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat
title_full_unstemmed	Olive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat
title_sort	olive tree derivatives and hydroxytyrosol: their potential effects on human health and its use as functional ingredient in meat
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/ddac93a62f9a4a5f9d653fc3e0c09f69
work_keys_str_mv	AT lorenamartinezzamora olivetreederivativesandhydroxytyrosoltheirpotentialeffectsonhumanhealthanditsuseasfunctionalingredientinmeat AT rociopenalver olivetreederivativesandhydroxytyrosoltheirpotentialeffectsonhumanhealthanditsuseasfunctionalingredientinmeat AT gasparros olivetreederivativesandhydroxytyrosoltheirpotentialeffectsonhumanhealthanditsuseasfunctionalingredientinmeat AT gemanieto olivetreederivativesandhydroxytyrosoltheirpotentialeffectsonhumanhealthanditsuseasfunctionalingredientinmeat
_version_	1718412257519468544

Olive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat

Ejemplares similares