Oleacein: A comprehensive review of its extraction, purification, absorption, metabolism, and health effects

Yunfei Huang; Qingyun Guan; Zhuoya Zhang; Pengxiang Wang; Chunmei Li

doi:10.1016/j.foodchem.2023.137334

Oleacein: A comprehensive review of its extraction, purification, absorption, metabolism, and health effects

Food Chem. 2024 Feb 1:433:137334. doi: 10.1016/j.foodchem.2023.137334. Epub 2023 Aug 29.

Authors

Yunfei Huang¹, Qingyun Guan¹, Zhuoya Zhang¹, Pengxiang Wang¹, Chunmei Li²

Affiliations

¹ College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
² College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Food Science, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China. Electronic address: lichmyl@mail.hzau.edu.cn.

PMID: 37660602
DOI: 10.1016/j.foodchem.2023.137334

Abstract

Extra virgin olive oil (EVOO) consumption reduces the risk of cardiovascular disease in high-risk groups and the polyphenols in EVOO play an important health effect on it. As one of the most abundant polyphenols in EVOO, oleacein (OLEA) has many health benefits. However, there is no review article that focus comprehensively on OLEA, and most articles have limited data and information on OLEA. The purpose of this review is to summarize the results of all available studies, to present and compare the main traditional and novel techniques for the extraction and isolation and purification of OLEA, to elucidate the absorption and metabolic pathways of OLEA, and finally, to illustrate the health-promoting properties. Hopefully, this review can promote the use of OLEA in functional foods and therapeutic fields.

Keywords: Absorption; Extra virgin olive oil; Extraction; Health effects; Metabolism; Oleacein.

Publication types

Review