Exploring bioactive compounds in functional foods of the Mediterranean diet

Functional foods are rich in bioactive compounds that promote health. The Mediterranean diet (MD), characterised by a high intake of plant-based foods, is associated with reduced risk of metabolic disorders. This study investigated Lebanese za’atar and Italian extra virgin olive oil (EVOO), two representative MD functional foods, to evaluate their phytochemical composition and biological activities. The aqueous za’atar extract (ZE) and hydro-methanolic EVOO extract (EvOE) were characterised and assessed for antioxidant and anti-inflammatory properties. EvOE showed higher total phenols (259 ± 19 vs. 85 ± 7 μg GAE/mg extract) and flavonoids (1509 ± 162 vs. 177 ± 11 μg QE/mg extract) than ZE. Both extracts exhibited comparable ABTS antioxidant activity (IC50: 83 ± 8 and 87 ± 6 μg/mL). ZE showed greater hydroxyl radical scavenging activity (25.66%), whereas EvOE showed stronger inhibition of protein denaturation (31.3%). These findings support their potential as functional food ingredients.