298 OLIVE OILS AND HEALTH Group of chemical compounds found in plants, characterised by having more than one phenol group per molecule, that is, an aromatic ring attached to a hydroxyl group. They are a key part of the unsaponifiable fraction of virgin olive oils, contributing significantly to their organoleptic properties and well-documented health benefits due to their richness in natural antioxidants. Phenolic compounds form a highly diverse chemical family that includes phenolic acids, simple phenols, flavonoids, lignans, and secoiridoids. - phenolic acids A family of compounds that contain a phenolic ring and a carboxylic acid functional group (C6-C1 skeleton). Examples such as p-coumaric, ferulic, and vanillic acids have been found in olive oil. · ferulic acid One of the phenolic acids that forms part of the minor components of vegetables. It contributes to plant rigidity and helps prevent degradation by microorganisms. Ferulic acid is known for its antioxidant and anti-inflammatory properties. - simple phenolss Compounds made up of an aromatic ring substituted by a hydroxyl group in one or more positions. The most well-known simple phenols in olive oil are hydroxytyrosol and tyrosol. · hydroxytyrosol A polyphenol considered to be one of the most powerful natural antioxidants. Found in the olive tree, mainly concentrated in its leaves, hydroxytyrosol stimulates the immune system and acts as a natural antibiotic. It is also present in virgin olive oils. Several authors have suggested that hydroxytyrosol may reduce the risk of cardiovascular disease, help prevent certain types of cancer, and has anti-inflammatory and antiviral properties. · tyrosol A polyphenol with antioxidant properties, tyrosol is found in a wide range of natural sources. Its main dietary source is virgin olive oil, although it is also present in wine and beer. As an antioxidant, it protects cells from oxidative damage, an effect that significantly contributes to the health benefits of olive oil and, more broadly, the Mediterranean diet. - flavonoids Flavonoids are phenolic compounds with a C6-C3-C6 structure, consisting of two aromatic rings (benzene) joined by a three-carbon chain that forms a heterocyclic ring containing oxygen. Luteolin and apigenin are two important representatives of this group found in olive oil. - lignans Lignans and flavones are the two main groups of phytoestrogens. They are believed to have antioxidant and potential anticancer effects because they mimic the action of human oestrogens without producing the harmful effects associated with these hormones. Animal studies have shown that they can inhibit the growth of breast and prostate tumours. Chemically, lignans are dimers of phenylpropane units (C6-C3) linked through the central carbon atom of their side chains. Pinoresinol and acetoxypinoresinol are commonly found in olive oil.
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