@article{Sheng2025, 
author = {Xiao Sheng and Zijun Lv and Yanming Li and Lei Zhang},
title = {Hydroxytyrosol in the Olive Oil: Bridging Biological Activities, Clinical Evidence, and Commercial Viability},
year = {2025},
journal = {Food Science and Human Wellness},
keywords = {Olive oil, Hydroxytyrosol, Health benefits, Clinical studies, Market application},
url = {https://www.sciopen.com/article/10.26599/FSHW.2025.9250769},
doi = {10.26599/FSHW.2025.9250769},
abstract = {The Mediterranean diet has long been recognized for its sweeping benefits on human health and longevity. Yet, the core element driving its effect remained shrouded. Hydroxytyrosol (HT), a colossal giant of the myriad components found in olive oil, is at the heart of the Mediterranean diet, which encapsulates the essence of olive oil’s power to combat heart disease. Increasing scientific evidence supports HT's health benefits involving antioxidant, anti-inflammatory, anti-cancer and neuroprotective effects. However, it is not just an array of health benefits that mark HT’s importance of HT but also its extraordinary properties, including good water solubility, fat solubility and thermal stability. Throughout this review, we dive deep into the origins, characteristics, various health benefits and clinical studies of HT, underscore its remarkable ability and potential use in market applications such as food preservatives, nutritional supplements and skincare products. This review contributes insightful data and encourages further research into HT's underlying mechanisms of effect and its beneficial influence on human health. As we unravel more about HT’s secrets, it is possible that we will be able to harness its potential further, turning the tide on an array of health challenges.}
}