Martínez Lorena, Ros Gaspar, Nieto Gema
Department of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Regional Campus of International Excellence "Campus Mare Nostrum" (Economy based on agri-food), Campus de Espinardo, 30100 Espinardo, Murcia, Spain.
Medicines (Basel). 2018 Jan 23;5(1):13. doi: 10.3390/medicines5010013.
Hydroxytyrosol (HXT) is a phenolic compound drawn from the olive tree and its leaves as a by-product obtained from the manufacturing of olive oil. It is considered the most powerful antioxidant compound after gallic acid and one of the most powerful antioxidant compounds between phenolic compounds from olive tree followed by oleuropein, caffeic and tyrosol. Due to its molecular structure, its regular consumption has several beneficial effects such as antioxidant, anti-inflammatory, anticancer, and as a protector of skin and eyes, etc. For these reasons, the use of HXT extract is a good strategy for use in meat products to replace synthetics additives. However, this extract has a strong odour and flavour, so it is necessary to previously treat this compound in order to not alter the organoleptic quality of the meat product when is added as ingredient. The present review exposes the health benefits provided by HXT consumption and the latest research about its use on meat. In addition, new trends about the application of HXT in the list of ingredients of healthier meat products will be discussed.
羟基酪醇（HXT）是一种从橄榄树及其叶子中提取的酚类化合物，它是橄榄油生产过程中产生的副产品。它被认为是仅次于没食子酸的最强效抗氧化化合物，也是橄榄树酚类化合物中最强效的抗氧化化合物之一，仅次于橄榄苦苷、咖啡酸和酪醇。由于其分子结构，经常食用它有多种有益作用，如抗氧化、抗炎、抗癌，以及对皮肤和眼睛的保护作用等。基于这些原因，使用HXT提取物是肉类产品中替代合成添加剂的一个好策略。然而，这种提取物有强烈的气味和风味，因此有必要事先对该化合物进行处理，以便在作为配料添加时不会改变肉类产品的感官质量。本综述阐述了食用HXT带来的健康益处以及其在肉类应用方面的最新研究。此外，还将讨论HXT在更健康肉类产品配料清单中的应用新趋势。
