Antioxidants in Olive Oils

Dear Colleagues,

Olive oil, and especially virgin olive oil (VOO), is well recognized as one of the healthiest edible oils in human diet. Multiple biological properties, providing beneficial effects in the prevention of degenerative diseases and also of aging, have been attributed to olive oil, and are mainly based on its antioxidant potential. The protective role of VOO is the results of its particular fatty acid composition (with a high content of oleic acid) and the wide number of minor constituents with antioxidant properties. Among these, polyphenols (especially hydroxytyrosol and oleuropein) and tocopherols are of major interest, but other components, such as Coenzyme Q and pigments, also contribute to the antioxidant properties of VOO. Antioxidants of VOO are of high importance, not only acting in vivo against free radicals at any level, but also for the sensory quality and shelf-life of oil. In this sense, the antioxidant properties of VOO may be affected by different factors, such as cultivar, climatic and geographic aspects of producing areas and technologic aspects of oil production.

Many in vitro, ex-vivo, and in vivo studies, using different approaches and tests, have been carried out to investigate antioxidant activity of VOO over the last few years, and the related scientific research is of great interest. Therefore, in this Special Issue, original research papers or review articles focused on the different aspects of antioxidant compounds in olive oil are welcome.

Dr. Isabel Seiquer
Dr. Jesús R. Huertas
Guest Editors

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