Protection by pure and genistein fortified extra virgin olive oil, canola oil, and rice bran oil against acetic acid-induced ulcerative colitis in rats

Background. In folk medicine, extra virgin olive oil (EVOO) is used as a remedy for a variety of diseases. This study investigates thein vivoantinociceptive, anti-inflammatory, and anti-cancer effects of EVOO on mice and rats.Materials and Methods. In this experimental study, using the acetic acid-induced writhing and formalin tests in mice, the analgesic effect of EVOO was evaluated. Acetylsalicylic acid and morphine were used as standard drugs, respectively. The anti-inflammatory activity was investigated by means of the carrageenan-induced paw edema model in rats using acetylsalicylic acid and dexamethasone as standard drugs. Last, the xenograft model in athymic mice was used to evaluate the anticancer effectin vivo.Results. EVOO significantly decreased acetic acid-induced abdominal writhes and reduces acute and inflammatory pain in the two phases of the formalin test. It has also a better effect than Dexamethasone in the anti-inflammatory test. Finally, the intraperitoneal administration of EVOO affects the growth of HCT 116 tumours xenografted in athymic mice.Conclusion. EVOO has a significant analgesic, anti-inflammatory, and anticancer properties. However, further detailed studies are required to determine the active component responsible for these effects and mechanism pathway.

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Consumption of extra-virgin olive oil rich in phenolic compounds has beneficial antioxidant effects in healthy human adults

Journal of Functional Foods ◽

10.1016/j.jff.2014.07.013 ◽

2014 ◽

Vol 10 ◽

pp. 475-484 ◽

Cited By ~ 46

Author(s):

María-Jesús Oliveras-López ◽

Genoveva Berná ◽

Enrique Jurado-Ruiz ◽

Herminia López-García de la Serrana ◽

Franz Martín

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Healthy Human ◽

Human Adults ◽

Antioxidant Effects

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Evaluation of Chemical and Nutritional Changes in Chips, Chicken Nuggets, and Broccoli after Deep-Frying with Extra Virgin Olive Oil, Canola, and Grapeseed Oils

Journal of Food Quality ◽

10.1155/2021/7319013 ◽

2021 ◽

Vol 2021 ◽

pp. 1-14

Author(s):

Florencia de Alzaa ◽

Claudia Guillaume ◽

Leandro Ravetti

Keyword(s):

Fatty Acids ◽

Olive Oil ◽

Canola Oil ◽

Negative Impact ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Polar Compounds ◽

Deep Frying ◽

Chicken Nuggets ◽

Fried Food

The aim of this study was to assess the food nutritional profiles of potato chips, chicken nuggets, and broccoli and their palatability after deep-frying with different oils. The trials consisted of 4 cycles of deep-frying at 180°C for 4 minutes using extra virgin olive oil (EVOO), canola, and grapeseed oils. Samples of food and oils were taken untreated and after the treatments for sensorial and chemical analysis. EVOO and canola oil deep-fried food were preferred by their colour, but canola fried food was disliked because of its flavour. Results showed that there is a transference between food and oils regarding fatty acid profile and antioxidant content as well as trans fatty acids (TFAs) and polar compounds (PCs). All food presented more antioxidants and monounsaturated fatty acids after having been cooked with EVOO than after cooking with canola and grapeseed oils. Highest PCs in food were found when using canola oil and grapeseed oils. EVOO was shown to decrease the PCs in chips and chicken nuggets. PCs were not detected in raw broccoli, and broccoli cooked in EVOO showed the lowest PCs content. Canola and grapeseed oils increased the TFAs in food, whereas EVOO decreased the TFAs in the chips and maintained the initial TFAs levels in chicken nuggets and broccoli. This study shows that EVOO improves the nutritional profile of the food when compared with canola and grapeseed oils when deep-frying without any negative impact on palatability or appearance.

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Dietary unsaponifiable fraction from extra virgin olive oil supplementation attenuates acute ulcerative colitis in mice

European Journal of Pharmaceutical Sciences ◽

10.1016/j.ejps.2012.12.004 ◽

2013 ◽

Vol 48 (3) ◽

pp. 572-581 ◽

Cited By ~ 38

Author(s):

S. Sánchez-Fidalgo ◽

A. Cárdeno ◽

M. Sánchez-Hidalgo ◽

M. Aparicio-Soto ◽

I. Villegas ◽

...

Keyword(s):

Ulcerative Colitis ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Unsaponifiable Fraction

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The Inhibitory Effect of Extra Virgin Olive Oil and Its Active Compound Oleocanthal on Prostaglandin-Induced Uterine Hypercontraction and Pain—Ex Vivo and In Vivo Study

Nutrients ◽

10.3390/nu12103012 ◽

2020 ◽

Vol 12 (10) ◽

pp. 3012

Author(s):

Yi-Fen Chiang ◽

Hui-Chih Hung ◽

Hsin-Yuan Chen ◽

Ko-Chieh Huang ◽

Po-Han Lin ◽

...

Keyword(s):

Oxidative Stress ◽

Acetic Acid ◽

Olive Oil ◽

Active Ingredient ◽

Active Compound ◽

Ex Vivo ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Inhibitory Effect

Primary dysmenorrhea is a common occurrence in adolescent women and is a type of chronic inflammation. Dysmenorrhea is due to an increase in oxidative stress, which increases cyclooxygenase-2 (COX-2) expression, increases the concentration of prostaglandin F2α (PGF2α), and increases the calcium concentration in uterine smooth muscle, causing excessive uterine contractions and pain. The polyphenolic compound oleocanthal (OC) in extra virgin olive oil (EVOO) has been shown to have an anti-inflammatory and antioxidant effect. This study aimed to investigate the inhibitory effect of extra virgin olive oil and its active ingredient oleocanthal (OC) on prostaglandin-induced uterine hyper-contraction, its antioxidant ability, and related mechanisms. We used force-displacement transducers to calculate uterine contraction in an ex vivo study. To analyze the analgesic effect, in an in vivo study, we used an acetic acid/oxytocin-induced mice writhing model and determined uterus contraction-related signaling protein expression. The active compound OC inhibited calcium/PGF2α-induced uterine hyper-contraction. In the acetic acid and oxytocin-induced mice writhing model, the intervention of the EVOO acetonitrile layer extraction inhibited pain by inhibiting oxidative stress and the phosphorylation of the protein kinase C (PKC)/extracellular signal-regulated kinases (ERK)/ myosin light chain (MLC) signaling pathway. These findings supported the idea that EVOO and its active ingredient, OC, can effectively decrease oxidative stress and PGF2α-induced uterine hyper-contraction, representing a further treatment for dysmenorrhea.

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