This study reports on a review of the presence and biological activity properties of oleachanthal in olives and olive oil. Oleocanthal is a polyphenol found only in extra virgin olive oil and to date has not been found in any other vegetable oil, it causes a burning sensation in the back of the throat when extra virgin olive oil is consumed. It is an ester of tyrosol and its chemical structure is related to oleuropein and has similar anti-inflammatory activity to the commercial drug ibuprofen (Lucas et al., 2011). The anti-inflammatory and antioxidant properties of oleocanthal in vitro, are like classic non-steroidal anti-inflammatory drugs and that it is a non-selective inhibitor of cyclooxygenase (COX). 50 g of extra virgin olive oil per day provides the human body with oleocanthal, the anti-inflammatory effect of which is equal to 1/10 of the dose of ibuprofen for adults (Beauchamp et al., 2005). Various studies have shown that oleocanthal: (i) protects the brain from neurodegenerative diseases and especially Alzheimer's disease (Abuznait et al., 2013), (ii) helps reduce thrombosis, because it causes a decrease in platelet aggregation (Agrawal et al., 2017), (iii) exhibits strong anticancer properties in human liver cells (Lozano-Castellón et al., 2020), (iv) improves digestion, reducing the risk of gastrointestinal diseases, also protects the stomach from Helicobacter pylori (López-Yerena et al., 2021), (5) regulates sugar and lipids, improves insulin sensitivity and reduces tiredness (Rivero-Pino et al., 2024). *Corresponding Author: John Tsaknis. Email:jtsaknis@uniwa.gr Received:March10,2026 Revised:March22,2026 Accepted:March24,2026 Published:April26,2026 Records of Agricultural & Food Chemistry This article is licensed under CC-BY-NC-ND 4.0 www.acgpubs.org MEETING ABSTRACT OP Oleocanthal:Thephenoliccomponentofolivesandoliveoilwith multiplebenefitstohumanhealth John Tsaknis * DepartmentofFoodScienceandTechnology,SchoolofFoodScience,UniversityofWestAttica,12243Egaleo,Greece Cite This: Rec. Agric. Food. Chem.2026, 6(SI), e26033820 Read Online Abstract: This study reports on a review of the presence and biological activity properties of oleachanthal in olives a n do l i v eo i l .O l e o c a n t h a li sap o l y p h e n o lf o u n do n l yi ne x t r av i r g i no l i v eo i la n dt od a t eh a sn o tb e e nf o u n di na n y other vegetable oil, it causes a burning sensation in the back of the throat when extra virgin olive oil is consumed. It is an ester of tyrosol and its chemical structure is related to oleuropein and has similar anti-inflammatory activity to thecommercialdrugibuprofen( Lucasetal.,2011 ).Theanti-inflammatoryandantioxidantpropertiesofoleocanthalin vitro, are like classic non-steroidal anti-inflammatory drugs and that it is a non-selective inhibitor of cyclooxygenase (COX). 50 g of extra virgin olive oil per day provides the human body with oleocanthal, the anti-inflammatory effect of which is equal to 1/10 of the dose of ibuprofen for adults (Beauchamp et al., 2005). Keywords: Oleocanthal, anti-inflammatory activity, cyclooxygenase (COX) inhibition, antioxidant properties, extra virginoliveoil ORCID John Tsaknis:0000-0002-9152-1228 References Abuznait, A. H., Qosa, H., Busnena, B. A., El Sayed, K. A. & Kaddoumi, A. (2013). Olive oil derived oleocanthal enhances β-amyloid clearance as a potential neuroprotective mechanism against Alzheimer’s disease: in vitro and in vivo studies.ACS ChemicalNeuroscience,4(6),973–982.DOI: 10.1021/cn400024q. Agrawal, K., Melliou, E., Xueqi, Li, Pedersen, T. L., Wang, S. C., Magiatis,P .,Newman,J.W .&Holt,R.R.(2017).Antiplateletand antioxidanteffectsofextravirginoliveoil. JournalofFunctional Foods,36,84–93. B e a u c h a m p ,G .K . ,K e a s t ,R .S . ,M o r e l ,D . ,L i n ,J . ,P i k a ,J . ,H a n ,Q . , Lee,C.H.,Smith,A.B.&Breslin,P.A.(2005).Phytochemistry: Ibuprofen-like activity in extra virgin olive oil.Nature, 437, 45–46.DOI: 10.1038/437045a. Lopez-Yerena, A., Vallverdou-Queralt, A., Jauregui, O., Garsia- Sala,X.,Lumela-Raventos,R.M.&Escribano-Ferrer,E.(2021). T i s s u ed i s t r i b u t i o no fo l e o c a n t h a la n di t sm e t a b o l i t e sa ft e r o r a li n g e s t i o ni nr a t s .Antioxidants, 10(5), 688. DOI:10.3390/ antiox10050688. Lozano-Castellón, J, López-Yerena, A., Rinaldi de Alvarenga, J. F., Romero del Castillo-Alba, J., Vallverdú-Queralt, A., Escribano- Ferrer,E.&Lamuela-Raventós,R.M.(2020).Health-promoting properties of oleocanthal and oleacein: Two secoiridoids from extra-virgin olive oil. C r i t i c a lR e v i e w si nF o o dS c i e n c e and Nutrition, 60(15), 2532–2548. DOI:10.1080/10408398.2019. 1650715. Lucas, L., Russell, A. & Keast, R.(2011). Molecular mechanisms of inflammation.Anti-inflammatorybenefitsofvirginoliveoiland the phenolic compound oleocanthal.Current Pharmaceutical Design,17(8),754–768.DOI: 10.2174/138161211795428911. Rivero-Pino, F., Millan-Linares, M. C., Vilanuela-Lazo, A., Fernantez-Prior, A. & Monttserat-de-la-Plaz, S. (2024). In vivo evidences of the health-promoting properties of bioactive c o m p o u n d so b t a i n e df r o mo l i v eb y - p r o d u c t sa n dt h e i ru s ea s food ingredient.C ri t i c a lR e vi e w si nF o o dSc i e n c ea n dN u t ri t i o n, 64(24),8728–8740.DOI: 10.1080/10408398.2023.2203229. ACG Publications Presented in 11th Olive Oil and Table Olive Congress, http://doi.org/10.25135/rfac.2603.3820 April 25–26, 2026, Heraklion, Crete, Greece. Rec. Agric. Food. Chem. 2026, 6(SI):e26033820 Copyright © 2026. Published by ACG Publications. EISSN: 2792-0763

The growing attention by consumer towards the role that food plays in safeguarding health has made it possible to include extra virgin olive oil among the foods with a high functional and health significance. The sensory aspect of extra virgin olive oil is also fundamental, represented by the set of properties that make it "acceptable" or "desirable" by the consumer. The taste of virgin olive oils is due to the sensation of "pungent" and "bitter" probably linked to some phenolic compounds. To obtain a quality oil, a fair degree of ripeness of the drupes is also necessary, suitable methods of c

The Mediterranean diet, in which olive oil is the main source of fat, has shown to be protective for chronic degenerative diseases. These diseases, such as cardiovascular, cancer, and neurodegenerative, and even the aging process, are linked to oxidative stress and inflammation. Recently, the Prevention through Mediterranean Diet Study has provided for first time evidence of the benefits of the Mediterranean diet on the primary prevention of cardiovascular disease. Olive oil, besides its high content of a healthy fat, the monounsaturated (MUFA) one: the oleic acid, has minor components with bi

quantities (or none) of foods that may have a negative impact on health, such as highly salty and sugary foods. Despite the increase in food prices during 2024 A healthy diet (or healthful diet) is a diet that maintains or improves overall health, providing the body with essential nutrition: water, macronutrients such as protein, micronutrients such as vitamins, and adequate fibre and food energy. A healthy diet may contain fruits, vegetables, and whole grains, and may include little to no ultra-processed foods or sweetened beverages. The requirements fo Adequate, as they meet, without exceeding, our body's energy and essential nutrient requirements in support of all the many body functions. Diverse, as they include various nutritious foods within and across food groups to help secure the sufficient nutrients needed by our bodies. Balanced, as they include energy from the three primary sources (protein, fats, and carbohydrates) in a balanced way and foster healthy… E… low consumption of salt and foods of animal origin, and increased intake of plant-based foods—whole grains, fruits, vegetables, legumes, and nuts—are linked with reduced atherosclerosis risk. The same applies for the replacement of butter and other animal/tropical fats with olive oil and other unsaturated-fat-rich oil. [...] With regard to meat, new evidence differentiates processed and red meat—both associated with increased CVD risk—from poultry, showing a neutral relationship with CVD for moderate intakes. [...] New data endorse the replacement of most high glycemic index (GI) foods with both whole grain and low GI cereal foods. Scientific research is also investigating impacts of nutrition on health- and lifespans beyond any specific range of diseases. Adequate, as they meet, without exceeding, our body's energy and essential nutrient requirements in support of all the many body functions. Diverse, as they include various nutritious foods within and across food groups to help secure the sufficient nutrients needed by our bodies. Balanced, as they include energy from the three primary sources (protein, fats, and carbohydrates) in a balanced way and foster healthy weight, growth and activity, and to prevent disease. Moderate, as they include only small quantities (or none) of foods that may have a negative impact on health, such as highly salty and sugary foods. Despite the increase in food prices during 2024, the number of people unable to afford a healthy diet in the world fell from 2.76 billion in 2019 to 2.60 billion in 2024. However, the number increased in Africa from 864 million to just over 1 billion in this period (from 64% to 66.6%). In low-income countries, the number increased from 464 million in 2019 to 545 million (72%) in 2024, and in lower-middle-income countries (excluding India), from 791 to 869 million (52%) in the same period. Globally, about one-third of children aged 6 to 23 months and two-thirds of women aged 15 to 49 years achieved minimum dietary diversity. The Dietary Guidelines for Americans by the United States Department of Agriculture (USDA) recommends three healthy patterns of diet, summarized in the table below, for a 2000 kcal diet. These guidelines are increasingly adopted by various groups and institutions for recipe and meal plan development. The guidelines emphasize both Eat healthy fats: healthy fats are necessary and beneficial for health. HSPH "recommends the opposite of the low-fat message promoted for decades by the USDA" and "does not set a maximum on the percentage of calories people should get each day from healthy sources of fat." Healthy fats include polyunsaturated and monounsaturated fats, found in vegetable oils, nuts, seeds, and fish. Foods containing trans fats are to be avoided, while foods high in saturated fats like red meat, butter, cheese, ice cream, coconut and palm oil negatively impact health and should be limited. Eat healthy protein: the majority of protein should come from plant sources when possible: lentils, beans, nuts, seeds, whole grains; avoid processed meats like bacon. Eat mostly vegetables, fruit, and whole grains. Drink water. Consume sugary beverages, juices, and milk only in moderation. Artificially sweetened beverages contribute to weight gain because sweet drinks cause cravings. 100% fruit juice is high in calories. The ideal amount of milk and calcium is not known today. Pay attention to salt intake from commercially prepared foods: most of the dietary salt comes from processed foods, "not from salt added to cooking at home or even from salt added at the table before eating." Vitamins and minerals: must be obtained from food because they are not produced in our body. They are provided by a diet containing healthy fats, healthy protein, vegetables, fruit, milk and whole grains. Pay attention to the carbohydrates package: the type of carbohydrates in the diet is more important than the amount of carbohydrates. Good sources for carbohydrates are vegetables, fruits, beans, and whole grains. Avoid sugared sodas, 100% fruit juice, artificially sweetened drinks, and other highly processed food. Other than nutrition, the guide recommends staying active and maintaining a healthy body weight. low consumption of salt and foods of animal origin, and increased intake of plant-based foods—whole grains, fruits, vegetables, legumes, and nuts—are linked with reduced atherosclerosis risk. The same applies for the replacement of butter and other animal/tropical fats with olive oil and other unsaturated-fat-rich oil. [...] With regard to meat, new evidence differentiates processed and red meat—both associated with increased CVD risk—from poultry, showing a neutral relationship with CVD for moderate intakes. [...] New data endorse the replacement of most high glycemic index (GI) foods with both whole grain and low GI cereal foods. Scientific research is also investigating impacts of nutrition on health- and lifespans beyond any specific range of diseases.

Skip to main content Skip to article - View  PDF - Download full issue Search ScienceDirect ## Trends in Food Science & Technology Volume 123, May 2022, Pages 28-36 # Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation Author links open overlay panelJuliánLozano-Castellónab, José FernandoRinaldi de Alvarengac, AnnaVallverdú-Queraltab, Rosa M.Lamuela-Raventósab Show more Add to Mendeley Cite https://doi.org/10.1016/j.tifs.2022.02.022 Get rights and content Under a Creative Commons license Open access ## Highlights - • EVOO, rich in MUFA, is less prone to oxidation than MUFA rich vegetable oils. - • EVOO minor constituents prevent fatty acid and vitamin oxidation during cooking. - • EVOO minor compounds are transferred to food enriching it and diminishing its oxidation. - • EVOO phenolic compounds prevent formation of undesired compounds as acrylamide. - • Food phytochemicals migrate to EVOO, increasing its bioavailability and stability. ## Abstract ### Background Extra virgin olive oil (EVOO), the main fat in the Mediterranean diet, is consumed both raw and cooked. During the cooking process, its major and minor fra