Nitro-fatty acids as novel Virgin olive oil quality markers

Extra Virgin Olive oil (EVOO) consumption exerts beneficial health effects. Nitro-fatty acids (NO2-FA) are endogenously formed in EVOO as well as in gastric conditions, exhibiting pleiotropic anti-inflammatory responses. In this review, we analyzed the conditions that favor the formation of EVOO-derived NO2-FA. Firstly, will discuss the formation of NO2-FA in contrasting varieties of EVOO and the relationship between the formation of NO2-FA and the type of cultivar. Also, the variation of NO2-FA levels with the stage of maturation will be discussed. It should be considered that EVOO has other key bioactive components such as polyphenols. We will discuss how polyphenols play a role in modulating NO2-FA formation and how all these components would be acting synergistically to exert antioxidant/anti-inflammatory protection. Finally, will discuss how EVOO supplementation is capable of improving cellular respiration in mitochondria from liver disease, mainly due to the presence of NO2-FA. Updated data collection strongly supports the proposal of NO2-FA as novel EVOO quality markers. The information reviewed here can be useful to make recommendations about which cultivars to use and at what stages of maturation the oil should be extracted to maximize the concentration of these compounds that are so beneficial to human health after consumption.

Automated summary

This review analyzes the conditions that favor the formation of nitro-fatty acids from extra virgin olive oil (EVOO), including the variety and maturation stage of the oil. The role of polyphenols in modulating nitro-fatty acid formation and the potential benefits of EVOO supplementation on cellular respiration are also discussed.