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

Abstract

Olive (Olea europaea) 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.