Tyrosol, whose term in the official IUPAC nomenclature is: 4- (2-hydroxyethyl) -phenol or, also, 2- (4-hydroxyphenyl) -ethanol is a molecule of phenolic origin deriving from 2-phenylethyl alcohol.
Tyrosol has a brute or molecular formula: C8H10O2 and is a natural compound present in various plant species and particularly in olive oil and red wine.
It is also present, especially in the genus Rodiola as: Rhodiola rosea L., 1753 and Rhodiola crenulata (Hook.f. & Thomson) H. Ohba.
In vitro, tyrosol has been shown to be a molecule with good antioxidant properties, which can protect cells from injury due to oxidation.
Tyrosol can also be cardioprotective. Some researchers have shown that tyrosol-treated animals showed a significant increase in Akt, eNOS and FOXO3a phosphorylation. Furthermore, tyrosol induced the encoding of sirtuin 1, which is a protein that in humans is encoded by the SIRT1 gene.
In the food field, although tyrosol is not as potent as other antioxidants found in olive oil, its higher concentration and good bioavailability indicate that it can have an important overall effect.
Remember that tyrosol forms esters with fatty acids in olive oil.
Warning: The information shown is not medical advice and may not be accurate. The contents are for illustrative purposes only and do not replace medical advice.