**Part 3**

**Bioavailability and Biological Properties of Olive Oil Constituents** 

330 Olive Oil – Constituents, Quality, Health Properties and Bioconversions

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**18** 

*Spain* 

**Metabolism and Bioavailability** 

María Gómez-Romero1, Rocío García-Villalba2,

Alegría Carrasco-Pancorbo1 and Alberto Fernández-Gutiérrez1

The significance of virgin olive oil (VOO), hinged to its many virtues in both gastronomy and health, is nowadays undeniable. Their protective effects are attributed to its high content of monounsaturated fatty acids and to the presence of some minor components, which add up to 2% of the weight. Among its several minor constituents, polar phenolic compounds, usually characterized as polyphenols, have become the subject of intensive research because of their biological activities, their influence on the organoleptic properties

The phenolic fraction of VOO consists of a heterogeneous mixture of compounds belonging to several families with varying chemical structures. A brief description of the main classes





The qualitative and quantitative composition of VOO hydrophilic phenols is strongly affected by the agronomic and technological conditions of production (Servili et al., 2004). Among agronomic parameters, the cultivar, the fruit ripening degree, the agronomic

found. Hyty and Ty only differ in a hydroxyl group in the *meta* position.

originated from their corresponding glucosides present in the drupe.

of VOO and their contribution to its oxidative stability (Bendini et al., 2007).

of phenolic compounds contained in VOO is given below:

coumaric, caffeic, ferulic and sinapic acids).

the most reported compounds in olive oil.

**1. Introduction** 

**of Olive Oil Polyphenols** 

*1University of Granada 2 CEBAS CSIC of Murcia* 
