Oleocanthal – Characterization, production, safety, functionality and in vivo evidences

•Oleocanthal is an important minor compound from Oleaceae.•Numerous in vitro studies have demonstrated potential bioactivity.•Safety and metabolism has been discussed, research gaps were found.•Further studies are required in human to prove its real health-promoting effect. Oleocanthal, OC, 2‐(4‐Hydroxyphenyl)ethyl(3S,4E)‐4‐formyl‐3‐(2‐oxoethyl)hex‐4‐enoate, is a natural organic compound exclusively found in Olea europaea L. (Oleoaceae), such as extra virgin olive oil (EVOO). Chemically, it is considered a monophenolic secoiridoid, taking part of the validated antioxidants naturally occurring in some plant-based foods. In this review, the aim is to summarize the identity and characteristics of this molecule, where it can be obtained (isolation from the natural source or chemical synthesis), as well as the use as food component. Then, the bioavailability, safety and studies aiming to demonstrate the potential health benefits, including in vitro and in vivo animal and human studies were also discussed.