162 | Functional and health-promoting properties of EVOO from Sicilian olive cultivars: focus on oxidative stress and inflammation

Oxidative stress occurs when reactive oxygen species (ROS) exceed the body’s antioxidant defenses, contributing to the development of chronic diseases. Dietary antioxidants, particularly plant-derived polyphenols, strengthen these defenses and are key to the health benefits of the Mediterranean diet. Extra virgin olive oil (EVOO) is a major source of polyphenols such as hydroxytyrosol, tyrosol, and oleuropein, which exhibit strong antioxidant and anti-inflammatory effects. These compounds enhance cellular protection by activating the Nrf2 antioxidant pathway, reducing NF-κB–driven inflammation, and inhibiting inflammatory enzymes including PLA2, 5-LOX, and COX-1/COX-2. In this context, Sicily represents an important reservoir of olive biodiversity, where cultivars such as Nocellara del Belice, Ogliarola Messinese, and the lesser-known Verdello yield EVOOs with distinctive polyphenolic profiles shaped by unique pedoclimatic conditions. Although Sicilian EVOOs are widely recognized for their antioxidant properties, there is little information on the bioactivity of oils derived from underutilized cultivars such as Verdello, whose cultivation has declined due to environmental, agricultural, and socioeconomic pressures. This study evaluated the antioxidant and anti-cyclooxygenase activity of EVOO extracts (EVOOEs) from the above-mentioned three Sicilian cultivars grown in the regions of Agrigento and Messina. Combining compositional analysis with functional bioactivity testing, the research assessed polyphenol content, antioxidant capacity, and anti-inflammatory properties, highlighting the potential health benefits of these oils and the importance of preserving the genetic diversity of Sicilian olives. Phenolic composition of EVOOEs was obtained by HPLC and spectrophotometric methods. The antioxidant capacity of samples was evaluated through DPPH, ABTS, ORAC, and FRAP tests. Moreover, the anti-inflammatory activity was evaluated by means of a COX-1 and COX-2 enzyme inhibition assay. Significant differences emerged among cultivars: Nocellara and Verdello showed higher phenol and flavonoid content, correlated with greater antioxidant activity, compared to the Ogliarola cultivar. All extracts showed modest inhibition of COX-1 and greater inhibition of COX-2, indicating potential selective anti-inflammatory effects. Overall, our findings reinforce the role of EVOOs, particularly those from selected cultivars such as Nocellara del Belice and Verdello, as a functional food with significant antioxidant and anti-inflammatory properties. These properties not only promote overall health and disease prevention, but also point out the potential of EVOO as a complementary dietary strategy in the management of chronic inflammatory conditions. Furthermore, this study highlights the importance of preserving local biodiversity and promoting underutilized cultivars to improve both the nutritional quality and cultural heritage of olive oil production in regions such as Sicily.