The chemistry of Olea Europaea

This review summarises the chemistry of Olea europaea, in particular of hydrophilic components, which are seen as the key compounds responsible for several properties, identified as the organoleptic characteristics of foods derived from O.Europaea and as the biological properties attributed to this plant, like ipotensive, anti- oxidising, etc. In fact, two groups of polar compounds can be identified in O. europaea: terpenenoids, as oleuropein; phenols, as hydroxy-phenyl ethanol derivatives; and compounds related to these two categories. Oleuropein and its metabolites are terpenoids present in all parts of plant and represent the chemotaxonomic markers of O. europaea. Tyrosol, hydroxy-tyrosol and related compounds represent the main characteristic phenolic fraction of O. europaea and are recognised as very powerful anti- oxidising agents. The chemistry of oleuropein and of other phenolic components of O. europaea is described, in relation also with the biological activity of these compounds. O. europaea represents, in fact, a key plantin the economy of Mediterranean region, and olives are the key component of Mediterranean diet. Olives, olive oil in particular, represent a unique food in the scenario of Mediterranean region and they certainly have contributed to the evolution of civilisation of this part of the world. © 2006 Elsevier B.V. All rights reserved.