Authors

Chen Chen, Qi-di-Ai, Yu-hui-Wei

Abstract

This article expands the scientific evidence on the antioxidant and anti-inflammatory properties of hydroxytyrosol, a phenolic phytochemical of food origin that is one of the main compounds present in extra virgin olive oil (EVOO). Specifically, it determines to reduce the incidence of chronic neurodegenerative diseases and improve cognitive capacity.

Importance of the article for the Red Tecnomifood

This review concludes that hydroxytyrosol is an “excellent candidate” as a functional ingredient for brain health and longevity.