Olive polyphenols and chronic alcohol protection

Alcohol addiction represents a chronic condition characterized by behavioral, physical, and mental alterations, caused by compulsive consumption of high quantities of alcohol. The effects of alcoholism heavily interfere with physical health and with relational and social life. Scientific research has constantly focused on finding solutions not only for the management of psychological dependence but also for the treatment of the numerous pathologies resulting from the abuse of alcohol, including cirrhosis of the liver, chronic pancreatitis, epilepsy, polyneuropathy, heart disease, nutritional deficiencies, and neuro-behavioral problems. These alterations are generally associated with the oxidation process of alcohol and more particularly with the oxidative stress resulting in the production of free radicals and lipid peroxidation. Epidemiological evidence supports the hypothesis that modifiable lifestyle-related factors are associated with neurological and physical decline, opening new avenues for its prevention. Diet, in particular, has become the object of intense research in relation to central nervous system disorders. A large body of evidence supports the beneficial effects of the Mediterranean diet in preventing degeneration at different levels. In particular, regular consumption of extra-virgin olive oil, containing natural polyphenols (tyrosol, hydroxytyrosol, and oleuropein) seems to be responsible, at least in part, for the beneficial effects of the Mediterranean diet. Polyphenols strongly show antioxidant activity, decreasing the level of reactive oxygen species in the human body. Furthermore, the health-promoting properties of plant polyphenols comprise antiinflammatory, antiallergic, antiatherogenic, antithrombotic, and antimutagenic effects. In this chapter, we aim at illustrating an overview of the recent advances in the link between polyphenols and alcohol addiction, supporting the preventive role of their consumption for alcohol-related disorders.