Evaluation of Extra Virgin Olive Oil Compounds Using Computational and In Vitro Methods

This study investigates the chemical composition and bioactivity of extra virgin olive oil (EVOO) from the Turkish Sarı Ulak olive variety. Phenolic compounds such as hydroxytyrosol and apigenin were identified, with strong bioavailability and potential cardiovascular benefits. Molecular docking revealed oleuropein and pinoresinol as potent bioactive compounds. Computational analyses linked EVOO’s phenolic components to lipid metabolism and atherosclerosis pathways, emphasizing their role in health-related applications. The findings underscore the nutritional and therapeutic value of EVOO.