The biological activities of natural lignans from olives and virgin olive oils: A review

Abstract

Dietary guidelines recommend diets rich in plant foods, because they are associated with a lower incidence of chronic diseases, such as cardiovascular disease and certain cancers. The compounds that exhibit these health benefits are a matter of debate; however, scientific evidence assigns an important role to the action of so-called minor compounds. Lignans are polyphenols found in plants, and they are part of the phytoestrogen family, which is known for its health properties. The natural lignans (+)-pinoresinol and 1-acetoxypinoresinol are typically found in olives and, consequently, virgin olive oils (VOOs), which are genuine fruit juices. Although (+)-pinoresinol has been identified in other plants, 1-acetoxypinoresinol is specifically observed in olives. In this review, we collected information regarding these two main lignans found in VOOs, because a number of researchers believe that they may play a prominent role in the health effects attributed to virgin olive oils.

Keywords

• (+)-pinoresinol
• 1-acetoxypinoresinol
• Antioxidant
• Anti-inflammatory
• Metabolism
• Bioavailability