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**Chapter 14** 

© 2012 Britti et al., licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

© 2012 Britti et al., licensee InTech. This is a paper distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

**Oleuropein an Olive Oil Compound in** 

**Facts and Perspectives** 

Domenico Britti, Daniela Impellizzeri,

http://dx.doi.org/10.5772/51889

Paiva-Martins *et al.*, 2009).

**1. Introduction** 

Antonio Procopio and Salvatore Cuzzocrea

Additional information is available at the end of the chapter

**Acute and Chronic Inflammation Models:** 

A large mass of research has been accumulating to provide evidence for the health benefits of olive oil feeding and to scientifically support the widespread adoption of traditional Mediterranean diet as a model of healthy eating (Menendez *et al.*, 2007). This evidence has been attributed to the fact that olive oil, the predominant source of fat in the Mediterranean diet (Petroni *et al.*, 1995), contains several minor non-nutrients chemicals such as α- and γtocopherols and β-carotene, phytosterols, pigments, terpenic acids, flavonoids such as luteolin and quercetin, squalene, and phenolic compounds, usually and incorrectly termed polyphenols (Menendez *et al.*, 2007; Visioli *et al.*, 2002; Trichopoulou *et al.*, 2003; Tripoli *et al.*, 2005; Servili *et al.*, 2004). The main phenolic compounds in virgin olive oil are secoiridoid derivatives of 2-(3,4-dihydroxyphenyl)ethanol (3,4-DHPEA) and 2-(4-hydroxyphenyl) ethanol (*p*-HPEA) that occur as either simple phenols or esterified with elenolic acid to form, respectively, oleuropein and its derivative demethyloleuropein, and ligstroside, their aglycones 3,4-DHPEA-EA and *p*-HPEA-EA (Figure 1) (Bendini *et al.*, 2007; Suárez *et al.*, 2009). The aglyconic form of oleuropein and ligstroside, 3,4-DHPEA-EA and *p*-HPEA-EA respectively, were reported for the first time by Montedoro et al, who also assigned their chemical structures, later confirmed by other (Montedoro *et al.*, 1992; Angerosa *et al.*, 1996; Owen *et al.*, 2000). 3,4-DHPEA-EA and *p*-HPEA-EA, associated to the intense sensory of bitterness and pungency respectively attribute in VOO (Gutierrez-Rosales *et al.*, 2003), is endowed with numerous beneficial effects on human health (Servili *et al.*, 2004; Bendini *et al.*, 2007; Esti *et al.*, 1998; Della Ragione *et al.*, 2000; Paiva-Martins *et al.*, 2001; Fabiani *et al.*, 2002; Carasco-Pancorbo *et al.*, 2005; Artajo *et al.*, 2006; Fabiani *et al.*, 2006; Fabiani *et al.*, 2008;

