PDF(Pubmed)
Abstract：
Extra virgin olive oil (EVOO) is a symbol of the Mediterranean diet, constituting its primary source of fat. The beneficial effect of EVOO is strictly related to the presence of fatty acids and polyphenols, bioactive compounds endowed with nutraceutical properties. Among EVOO polyphenols, lignans possess a steroid-like chemical structure and are part of the phytoestrogen family, which is renowned for its health properties. The natural lignans (+)-pinoresinol and 1-acetoxypinoresinol (1-AP) are commonly present in olives and in EVOO. Although (+)-pinoresinol is found in different edible plants, such as flaxseed, beans, whole-grain cereals, sesame seeds, and certain vegetables and fruit, 1-AP was exclusively identified in olives in 2000. So far, the scientific literature has extensively covered different aspects of (+)-pinoresinol, including its isolation and nutraceutical properties. In contrast, less is known about the olive lignan 1-AP. Therefore, this review aimed to comprehensively evaluate the more important aspects of 1-AP, collecting all the literature from 2016 to the present, exploring its distribution in different cultivars, analytical isolation and purification, and nutraceutical properties.
摘要：
特级初榨橄榄油（EVOO）是地中海饮食的象征，构成其脂肪的主要来源。EVOO的有益效果与脂肪酸和多酚的存在严格相关，具有营养特性的生物活性化合物。在EVOO多酚中，木脂素具有类固醇样的化学结构，是植物雌激素家族的一部分，以其健康特性而闻名。天然木脂素（）-松脂醇和1-乙酰氧基松脂醇（1-AP）通常存在于橄榄和EVOO中。尽管在不同的食用植物中发现了（）-松脂醇，如亚麻籽，豆子,全谷物,芝麻,某些蔬菜和水果，1-AP于2000年在橄榄中被完全确定。到目前为止,科学文献广泛涵盖了(+)-松脂醇的不同方面，包括它的隔离和营养特性。相比之下,人们对橄榄木酚素1-AP的了解较少。因此,这篇综述旨在全面评估1-AP的更重要方面，收集2016年至今的所有文献,探索其在不同品种中的分布，分析分离和纯化，和营养保健特性。
