Tyrosol

Tyrosol is a natural phenylethanoid known chemically as 4-hydroxyphenethyl alcohol. It consists of a para-hydroxy-substituted phenyl ring attached to a two-carbon side chain ending in a primary alcohol. The molecular formula is C8H10O2 and the molecular weight is about 138.17 g/mol.

Natural occurrence and sources: Tyrosol occurs in plants, most notably in olives and olive oil, where it is part of the olive oil polyphenol complex. It is also found in smaller amounts in other plant-derived foods and beverages, including wine.

Biological activity and properties: Tyrosol exhibits antioxidant properties and can scavenge free radicals, contributing to the overall antioxidant capacity of olive oil. In vitro studies show protection against lipid oxidation and modulation of inflammatory pathways. It is closely related to hydroxytyrosol, a compound with an additional hydroxyl group that generally displays higher antioxidant activity.

Chemical analysis and context: In research and quality assessments, tyrosol is quantified as part of olive oil polyphenol profiles. It is typically measured alongside other phenolics using techniques such as high-performance liquid chromatography.

Related compounds and differences: The structurally related hydroxytyrosol is 3,4-dihydroxyphenethyl alcohol and usually exhibits stronger antioxidant activity due to the extra hydroxyl group. Tyrosol’s activity is considered together with hydroxytyrosol when evaluating the health-related aspects of olive-derived products.

Safety and regulation: Tyrosol is regarded as having low acute toxicity, and dietary exposure through olive oil is generally considered safe. There are no widely cited regulatory limits specific to tyrosol alone.