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This week on the Olive Health Information System website
The newsletter of the University of Navarra and the IOC dedicated to health
The olive tree (Olea europaea) is a source of a wide variety of products and bioactive compounds. This diversity is reflected not only in the sensory characteristics of extra virgin olive oil (EVOO), which vary according to olive variety, but also in the composition of other olive-derived products, such as olive leaves and olive pomace. Two recently published studies explore these different dimensions, providing new insights into the links between chemical composition, sensory characteristics, and potential health effects.
A recent study characterized and discriminated the flavor and taste profiles of EVOO from five Olea europaea varieties using an electronic nose, gas chromatography–ion mobility spectrometry (GC–IMS), an electronic tongue, and UPLC–MS/MS. The electronic nose effectively differentiated the oils according to variety, while GC–IMS identified 30 volatile organic compounds, with esters being the most abundant. Electronic tongue analysis revealed differences in the intensity of sweetness, bitterness, and astringency among varieties. Further analyses identified 26 phenolic compounds as potential contributors to bitterness and astringency, while molecular docking provided additional evidence of the interaction between five bitter compounds and bitter taste receptors. Overall, the findings highlight the role of olive variety and chemical composition in shaping the sensory profile of EVOO.
Another study systematically reviewed and meta-analyzed the evidence on the cardiometabolic effects of olive leaf and olive pomace supplementation. Across 30 randomized controlled trials involving 1,726 participants, olive leaf supplementation was associated with improvements in several cardiometabolic and inflammatory markers, including lipid profile, apolipoprotein B, oxidized LDL, blood pressure, body weight, body mass index, and TNF-α. However, no consistent effects were observed on markers of glucose metabolism. Evidence for olive pomace was more limited and less consistent. These findings suggest that olive leaves may represent a promising source of bioactive compounds, although further research is needed to clarify their potential health effects and the possible role of olive pomace.
Together, these studies illustrate the remarkable diversity of the olive tree, from the sensory complexity of EVOO to the potential biological properties of other olive-derived products. They also highlight the importance of chemical composition in both dimensions: phenolic and volatile compounds contribute to the distinctive sensory characteristics of EVOO, while other bioactive compounds may contribute to the potential health effects observed with olive leaf supplementation. Exploring this diversity may help us further appreciate the value of olive-derived products while opening new opportunities for the sustainable use of olive resources.
Other articles mentioned this week in the OHIS newsletter:
Olive fruit and olive oil
Effects of non-thermal techniques on polyphenols in table olives (cv. Nocellara del Belice).
Cardiometabolic diseases
Other chronic inflammatory diseases
Mediterranean Diet in Obese Children with Asthma: A Single-Arm Pilot Study.
Women’s health
Mental health and cognitive function
Other diseases
Mediterranean diet and its relationship with oral pathology.
