Frumuzachi Oleg, Gavrilaș Laura Ioana, Vodnar Dan Cristian, Rohn Sascha, Mocan Andrei
Department of Pharmaceutical Botany, Faculty of Pharmacy, "Iuliu Hațieganu" University of Medicine and Pharmacy, 23 Gheorghe Marinescu Street, 400337 Cluj-Napoca, Romania.
Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.
Antioxidants (Basel). 2024 Aug 27;13(9):1040. doi: 10.3390/antiox13091040.
Non-communicable diseases (NCDs) cause 41 million deaths annually, accounting for 74% of global fatalities. The so-called Mediterranean diet, with its especially significant consumption of olive oil, has shown promising results in reducing the risk of developing NCDs, such as cardiovascular, liver, or bone diseases. In the context of the nutritional health benefits of foods, phenolic compounds such as olive oil's main components, oleuropein (OLE) and hydroxytyrosol (HT), have been shown to possess different beneficial effects. However, no systematic review has evaluated the health-promoting effects of OLE and HT until now. Consequently, this systematic review analyzed 12 human randomized controlled trials (RCTs), involving 683 participants, to assess the effects of supplements, pure compounds, or enriched foods containing OLE and HT regarding systemic health outcomes, including CVD risk factors, liver parameters, and bone, joint, and cognitive health. The review found contrasting but encouraging results, with some studies reporting significant modulation of body weight, lipid profile, and glucose metabolism, and improvements in bone, joint, and cognitive functions. The studies described different dosages and forms of supplementation, ranging from 5 mg/d HT to 990 mL/d olive leaf infusion (320.8 mg OLE and 11.9 mg HT), highlighting the need for further research to determine the optimal dosing and duration. Despite the mixed outcomes, OLE and HT supplementation show potential for improving some of the cardiometabolic health outcomes and bone, joint, and cognitive health. However, further studies are necessary to understand their benefits better and address existing limitations.
非传染性疾病（NCDs）每年导致4100万人死亡，占全球死亡人数的74%。所谓的地中海饮食，尤其是橄榄油的大量摄入，在降低患非传染性疾病（如心血管疾病、肝脏疾病或骨骼疾病）的风险方面已显示出有前景的结果。在食物对营养健康有益的背景下，酚类化合物，如橄榄油的主要成分橄榄苦苷（OLE）和羟基酪醇（HT），已被证明具有不同的有益作用。然而，到目前为止，尚未有系统评价评估OLE和HT的健康促进作用。因此，本系统评价分析了12项涉及683名参与者的人体随机对照试验（RCTs），以评估含有OLE和HT的补充剂、纯化合物或强化食品对全身健康结局的影响，包括心血管疾病风险因素、肝脏参数以及骨骼、关节和认知健康。该评价发现了对比鲜明但令人鼓舞的结果，一些研究报告了体重、血脂谱和葡萄糖代谢的显著调节，以及骨骼、关节和认知功能的改善。这些研究描述了不同的补充剂量和形式，从每天5毫克HT到每天990毫升橄榄叶浸液（320.8毫克OLE和11.9毫克HT）不等，突出了进一步研究以确定最佳剂量和持续时间的必要性。尽管结果参差不齐，但补充OLE和HT显示出改善某些心脏代谢健康结局以及骨骼、关节和认知健康的潜力。然而，需要进一步研究以更好地理解它们的益处并解决现有局限性。
