橄欖多酚是什麼？為何在歐洲食品安全局有這麼多健康宣稱？

橄欖多酚是橄欖中多酚成分的統稱，主要包括羥基酪醇、酪醇、橄欖苦苷、毛蕊花苷等。其在歐洲食品安全局EFSA獲得的功能宣稱包括抗炎、防止低密度脂蛋白過氧化（防止動脈粥樣硬化），維護正常血壓、促進上呼吸道和腸道健康等[1]。

1.抗氧化

2.促進心腦血管健康

3.抗高血糖&改善胰島細胞敏感性

4.抗炎

5.保護肝臟

6.抗癌

7.防晒

8.保護神經系統

9.促進上呼吸道&腸道健康

參考文獻：

[1] EFSA Journal 2011;9(4):2033

[2]Duracková Z: Some current insights into oxidative stress.Physiol Res 2010, 59:459–469.

[3]Visioli, F., Wolfram, R., Richard, D., Abdullah, M. I. C. B., & Crea, R. (2009). Olive phenolics increase glutathione levels in healthy volunteers.Journal of Agricultural and Food Chemistry, 57(5), 1793-1796.

[4]Covas, M. I., de la Torre, K., Farré-Albaladejo, M., Kaikkonen, J., Fitó, M., López-Sabater, C., ... & de la Torre, R. (2006). Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans.Free Radical Biology and Medicine, 40(4), 608-616.

[5]Al-Azzawie, H. F., & Alhamdani, M. S. S. (2006). Hypoglycemic and antioxidant effect of oleuropein in alloxan-diabetic rabbits.Life Sciences, 78(12), 1371-1377.

[6]de Bock, M., Derraik, J. G., Brennan, C. M., Biggs, J. B., Morgan, P. E., Hodgkinson, S. C., ... & Cutfield, W. S. (2013). Olive (Olea europaea L.) leaf polyphenols improve insulin sensitivity in middle-aged overweight men: a randomized, placebo-controlled, crossover trial.PloS one, 8(3), e57622.

[7]Lucas, L., Russell, A., & Keast, R. (2011). Molecular mechanisms of inflammation. Anti-inflammatory benefits of virgin olive oil and the phenolic compound oleocanthal.Current Pharmaceutical Design, 17(8), 754-768.

[8]Park, S.; Choi, Y.; Um, S.J.; Yoon, S.K.; Park, T. Oleuropein attenuates hepatic steatosis induced by high-fat diet in mice.J. Hepatol. 2011, 54, 984–993.

[9]Hamdi HK, Castellon R: Oleuropein, a non-toxic olive iridoid, is an anti-tumor agent and cytoskeleton disruptor.Biochem Biophys Res Commun 2005, 334:769–778.

[10] Budiyanto, A., Ahmed, N. U., Wu, A., Bito, T., Nikaido, O., Osawa, T., ... & Ichihashi, M. (2000). Protective effect of topically applied olive oil against photocarcinogenesis following UVB exposure of mice.Carcinogenesis, 21(11), 2085-2090.

[11] Barbaro, B., Toietta, G., Maggio, R., Arciello, M., Tarocchi, M., Galli, A., & Balsano, C. (2014). Effects of the olive-derived polyphenol oleuropein on human health.International Journal of Molecular Sciences, 15(10), 18508-18524.

[12] Bisignano, G., Tomaino, A., Cascio, R. L., Crisafi, G., Uccella, N., & Saija, A. (1999). On the in‐vitro antimicrobial activity of oleuropein and hydroxytyrosol.Journal of Pharmacy and Pharmacology, 51(8), 971-974.

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