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      The antioxidant hydroxytyrosol: biotechnological production challenges and opportunities.

      1 ,
      Applied microbiology and biotechnology
      Springer Nature America, Inc

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          Abstract

          Hydroxytyrosol (HT) is a highly potent antioxidant originating in nature as a second metabolite of plants, most abundantly in olives (Olea europaea). In the last decade, numerous research studies showed the health benefits of antioxidants in general and those of HT in particular. As olive oil is a prime constituent of the health-promoting Mediterranean diet, HT has obtained recognition for its attributes, supported by a recent health claim of the European Food Safety Authority. HT is already used as a food supplement and in cosmetic products, but it has the potential to be used as a food additive and drug, based on its anticarcinogenic, anti-inflammatory, antiapoptotic and neuroprotective activity. Nevertheless, there is a large gap between the potential of HT and its current availability in the market due to its high price tag. In this review, the challenges of producing HT using biotechnological methods are described with an emphasis on the substrate source, the biocatalyst and the process parameters, in order to narrow the gap towards an efficient bio-based industrial process.

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          Author and article information

          Journal
          Appl. Microbiol. Biotechnol.
          Applied microbiology and biotechnology
          Springer Nature America, Inc
          1432-0614
          0175-7598
          Feb 2015
          : 99
          : 3
          Affiliations
          [1 ] Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa, 3200003, Israel.
          Article
          10.1007/s00253-014-6310-6
          25547836
          77ac549f-74cf-4768-bf82-e8890fc0ac96
          History

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