Hydroxytyrosol and Its Potential Uses on Intestinal and Gastrointestinal Disease

In recent years, the phytoconstituents of foods in the Mediterranean diet (MD) have been the subject of several studies for their beneficial effects on human health. The traditional MD is described as a diet heavy in vegetable oils, fruits, nuts, and fish. The most studied element of MD is undoubtedly olive oil due precisely to its beneficial properties that make it an object of interest. Several studies have attributed these protective effects to hydroxytyrosol (HT), the main polyphenol contained in olive oil and leaves. HT has been shown to be able to modulate the oxidative and inflammatory process in numerous chronic disorders, including intestinal and gastrointestinal pathologies. To date, there is no paper that summarizes the role of HT in these disorders. This review provides an overview of the anti-inflammatory and antioxidant proprieties of HT against intestinal and gastrointestinal diseases.

Automated summary

The phytoconstituents in the Mediterranean diet (MD) have been extensively studied for their beneficial effects on human health. Olive oil, a key component of the MD, has been particularly investigated due to its high content of hydroxytyrosol (HT), which possesses protective properties in various chronic disorders, including intestinal and gastrointestinal diseases. However, there is currently no comprehensive review summarizing the role of HT in these disorders. This review provides an overview of the anti-inflammatory and antioxidant properties of HT against intestinal and gastrointestinal diseases.