Antioxidants in olive oil phenolics: A focus on myoblasts

Abstract

The beneficial effects of Mediterranean diet are largely ascribed to olive oil (OO), which is the main fat source and is rich in polyphenolic compounds. Research evidence points out that OO polyphenols (i.e., biophenols) contribute to reduced oxidative damage and enhanced antioxidant activity in skeletal muscle, improved cardiovascular health, lower cancer prevalence, and healthier aging. Acute exercise, a modality frequently used as a redox status altering stimuli has been linked to increased reactive species generation, which, in turn, is linked to oxidative injury and muscle fatigue impairing athletic performance. Intriguingly, reactive species exert both beneficial and deleterious effects depending on their concentration. Furthermore, the outcome of antioxidant supplementation is also controversial and is dependent on the baseline levels of intrinsic antioxidants in the tissue of interest. Thus the effects of polyphenol supplementation on muscle system are not obvious and sophisticated experimental setups could offer insight toward this direction. © 2021 Elsevier Inc.