Potential role of olive oil phenolic compounds in the prevention of neurodegenerative diseases

Jose Rodríguez-Morató, Laura Xicota, Montse Fitó, Magí Farré, Mara Dierssen, Rafael De La Torre

Research output: Contribution to journalReview articleResearchpeer-review

118 Citations (Scopus)


© 2015 by the authors; licensee MDPI. Adherence to the Mediterranean Diet (MD) has been associated with a reduced incidence of neurodegenerative diseases and better cognitive performance. Virgin olive oil, the main source of lipids in the MD, is rich in minor phenolic components, particularly hydroxytyrosol (HT). HT potent antioxidant and anti-inflammatory actions have attracted researchers' attention and may contribute to neuroprotective effects credited to MD. In this review HT bioavailability and pharmacokinetics are presented prior to discussing health beneficial effects. In vitro and in vivo neuroprotective effects together with its multiple mechanisms of action are reviewed. Other microconstituents of olive oil are also considered due to their potential neuroprotective effects (oleocanthal, triterpenic acids). Finally, we discuss the potential role of HT as a therapeutic tool in the prevention of neurodegenerative diseases.
Original languageEnglish
Pages (from-to)4655-4680
Issue number3
Publication statusPublished - 1 Mar 2015


  • Hydroxytyrosol
  • Neurodegenerative diseases
  • Neuroprotective agents
  • Olive oil
  • Phenolic compounds
  • Prevention
  • Tyrosol


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