Tyrosol and hydroxytyrosol: Current insights into biosynthesis, nutraceutical versatility, and human health

Tyrosol and hydroxytyrosol, high value-added aromatic amino acid derivatives, are typically extracted from olive oil or synthesized petrochemically and are widely used in pharmaceuticals, food and fine chemicals. However, limited olive yields, the emissions and resource depletion associated with petroleum-based production highlight the need for sustainable and eco-friendly alternatives. Metabolic engineering therefore offers a promising microbial platform for synthesizing these aromatic compounds. In this review, we systematically overview the recent advancements in the construction of microbial cell factories and innovative microbial production of tyrosol and hydroxytyrosol. Moreover, recent studies have demonstrated the significant role of tyrosol and hydroxytyrosol in enhancing food preservation, as well as their therapeutic effects in various diseases. This review explores the current applications of these compounds, summarizes the latest advancements in research, and identifies future directions for their application in food and pharmaceuticals, with a focus on overcoming challenges related to scalability and cost-effectiveness.