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Biosynthesis and Biotechnological Synthesis of Hydroxytyrosol
  • +2
  • Jiali Tang,
  • Jiaying Wang,
  • Pengfei Gong,
  • Chengtao Wang,
  • Wei Chen
Jiali Tang
Beijing Technology and Business University School of Food and Health
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Jiaying Wang
Beijing Technology and Business University School of Food and Health
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Pengfei Gong
Beijing Technology and Business University School of Food and Health
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Chengtao Wang
Beijing Technology and Business University School of Food and Health
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Wei Chen
Beijing Technology and Business University School of Food and Health

Corresponding Author:[email protected]

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Abstract

Background: Hydroxytyrosol (HT), a phenolic compound derived from plants, exhibits robust antioxidant activity and possesses pharmacological properties, including anti-inflammatory, anti-cancer, anti-bacterial, and anti-viral effects. As a result, HT has gained significant attention as an excellent nutraceutical and food additive. Purpose and scope: Currently HT is mainly produced by plant extraction and chemical synthesis. With the gradual development of biosynthesis technology and the increasing concern for food health, biosynthesis of HT has gained more and more attention from researchers. Summary and conclusion: Biotechnological synthesis of HT offers distinct advantages over plant extraction and chemical synthesis, such as being environmentally friendly, safe, and cost-effective. This comprehensive review focuses specifically on the biosynthetic pathway of HT and recent advancements in biotechnological synthesis of HT. The review also discusses the potential applications of HT as a nutraceutical. Through a comprehensive analysis of the biosynthesis and biotechnological synthesis of HT, this review contributes to the growing body of knowledge in this field and paves the way for sustainable and scalable production of this versatile compound.