DOI: https://doi.org/10.55373/mjchem.v26i1.143

Keywords: Review; hydroxytyrosol; cardiovascular; risk factor; potency; clinical

Abstract

The fruit and leaves of the olive tree (Olea europaea L.), which produces olive oil, contain hydroxytyrosol, one of the major phenolic compounds. It can also be extracted from other natural sources like fermented grape. In this mini review, relevant studies were retrieved from PubMed, Elsevier, Wiley, Hindawi and Taylor & Francis for articles published since journal inception up to June 2013. Search terms related to hydroxytyrosol and how its effects to cardiovascular disease and its risk factor (e.g. diabetes, hypertension, hypercholesterolemia) were used. Preclinical investigations conducted over the past many decades have proved its health advantages and its ability to protect against a number of diseases. In this study, we highlight various research findings that demonstrate significant correlations between cardiovascular diseases, their risk factors, and the bioavailability of the substance in both animals and humans. The mechanisms of action include potent anti-oxidant and anti-inflammatory effects. European Food Safety Authority has emphasized the importance of hydroxytyrosol in reducing low-density lipoproteins, thus reducing the risk of cardiovascular diseases. They suggest a daily consumption of 5 mg of hydroxytyrosol and its derivatives to achieve this effect at a physiological level. Additionally, potential applications of this compound in supplements, nutraceutical foods, and topical formulations for disease risk reduction were explored. In conclusion, the potency amount is crucial to highlight and improve in next research explored in order to get the benefits especially for cardiovascular disease and its risk factor