Silva Andreia F R, Resende Daniela, Monteiro Mariana, Coimbra Manuel A, Silva Artur M S, Cardoso Susana M
LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
Antioxidants (Basel). 2020 Dec 8;9(12):1246. doi: 10.3390/antiox9121246.
Hydroxytyrosol (HT) is an amphipathic functional phenol found in the olive tree, both in its leaves and fruits, in free or bound forms, as well as in olive oil and by-products of olive oil manufacture. The European Food Safety Authority recommends regular consumption of HT due to its several beneficial effects on human health, which are closely associated to its antioxidant activity. These reasons make HT an excellent candidate for application as a functional ingredient in the design of novel food products. Patents already exist for methodologies of extraction, purification, and application of HT in supplements and food products. The present review discusses the impact of HT incorporation on food properties and its effects on consumers, based on relevant data related to the use of HT as a functional ingredient, both as a pure compound or in the form of HT-rich extracts, in various food products, namely in edible oils, beverages, bakery products, as well animal-based foods such as meat, fishery and dairy products.
羟基酪醇（HT）是一种两亲性功能性酚类物质，存在于橄榄树的叶子和果实中，以游离或结合形式存在，也存在于橄榄油及橄榄油生产的副产品中。欧洲食品安全局建议经常食用HT，因为它对人体健康有多种有益影响，这些影响与其抗氧化活性密切相关。这些原因使HT成为新型食品设计中作为功能性成分应用的极佳候选物。关于HT在补充剂和食品中的提取、纯化及应用方法已有专利。本综述基于与HT作为功能性成分使用相关的资料，讨论了HT添加对食品特性的影响及其对消费者的作用，HT以纯化合物形式或富含HT的提取物形式应用于各种食品中，即食用油、饮料、烘焙食品以及肉类、渔业和乳制品等动物性食品中。
